Spaghetti Squash With Alfredo - squash

Method

• 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.