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    Spaghetti Squash Alfredo

    Source of Recipe

    George Stella

    Recipe Introduction

    Recipe By : George Stella
    Serving Size : 4

    List of Ingredients

    1/2 medium spaghetti squash
    4 tablespoons unsalted butter
    1 cup heavy cream
    1 clove garlic -- crushed
    1 1/2 cups Parmesan cheese -- freshly grated
    1/4 cup parsley -- chopped fresh
    Fresh basil leaves
    cherry tomatoes -- sliced in 1/2

    Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking.
    Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving. (Cook's Note: If after cooking, the spaghetti squash is a little too al dente, you can cook it more in the hot water just before serving.)

    Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy!
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