Ingredients:
1 spaghetti squash
1 cup heavy whipping cream
1 1/2 cups finely grated parmesan cheese
3 tablespoons stick butter
salt
Directions:
Chop off the top (stemmed end) of the spaghetti squash. Cut spaghetti squash long ways down the middle. Scoop out the stringy insides with seeds and set aside.
Put the two spaghetti squash halves into a pot of boiling water and let sit until insides are soft. Separate squash seeds and pulp. Chop up pulp into smaller segments.
In a saucepan, combine the heavy whipping cream, the squash pulp, and sprinkle in 1/2 of the parmesan cheese over medium-medium low heat; stirring constantly.
Add more parmesan cheese every five to six minutes until all is in the pan.
Stir the sauce until all of the parmesan cheese is melted and sauce is thick (approximately 20-25 minutes).
When the spaghetti squash halves are soft, scoop out the inside on to a plate or bowl and top with the alfredo sauce.
Serve immediately.
Servings: 2-3
Time preparation: 10 min.
Time total: 30 min.