Spaghetti Squash Alfredo

By á-47

Use a jarred Alfredo sauce?

Ingredients

• 1 spaghetti squash (2 23/4 - 3 lbs), halved and seeded
• 1/2 cup (1 stick) butter
• 1/2 cup heavy cream
• 1/2 cup grated good-quality Parmesan cheese, such as Parmigiano-Reggiano
• 1/2 tea. salt
• 1/4 tea. pepper

Preparation

Step 1

Preheat the oven to 400 degrees. Coat a large baking sheet with cooking spray.

Place squash, cut side down, on the baking sheet and prick the skin all over with a fork. Bake until tender, 30 minutes.

Holding squash with an oven mitt, scrape the flesh from the squash in long strokes with a fork over a medium bowl.

(For an added level of deliciousness, saute the squash in a large nonstick skillet over medium-high heat for 2-3 minutes to help dry it out slightly and intensify the flavor.)

Combine the butter and cream in a small saucepan over medium-high heat. Cook until the butter melts and is hot, 3-4 minutes.

Pour over the squash and stir in the Parmesan, salt and pepper.