"Fettuccine" Alfredo(Spaghetti Squash)

By bsmyth10

Ingredients

• Makes 4 Servings
• 1 large spaghetti squash, split and seeded
• 2 tsp olive oil
• 3-4 large cloves garlic, minced
• 1/2-1 Tbs light butter
• 8 oz reduced fat cream cheese
• 3/4 C unsweetened almond milk
• 1/3 C white wine(or more almond milk)
• 1/3 C freshly grated parmesan
• salt and pepper
• fresh parsley for garnish

Details

Servings 4
Adapted from arismenu.com

Preparation

Step 1

Directions:

Preheat oven to 400. Drizzle the center of each half of split and seeded spaghetti squash with 1 tsp olive oil. Using your fingers, rub oil evenly into squash. Season with salt and pepper.

Place spaghetti squash in a large baking dish center down, and bake for 1 hour.

About 40 minutes into baking, begin your sauce. Place minced garlic and butter in a large pan with fairly high edges over medium heat. Cook for 3 minutes until garlic is fragrant. Add cream cheese, milk, wine, and parmesan cheese. Using a whisk, stir constantly. Add salt and pepper.

Make sure all sauce ingredients are thoroughly combined, and transfer the squash “noodles” to your sauce. Use cooking tongs to toss and coat squash thoroughly.

When thoroughly combined, serve and top with fresh parsley.