Spaghetti Squash Alfredo

Enjoy this classic fall vegetable with a creative twist. This recipe swaps out pasta with spaghetti squash for the delicious flavor of alfredo without the extra carbs! Serves: 4

INGREDIENTS

  • 4 lb. spaghetti squash
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup half and half
  • 3 tbsp. butter
  • 1 cup Parmesan cheese
  • 4 tbsp. shredded Mozzarella cheese

Preparation

  1. Scoop out and discard seeds from spaghetti squash halves. Prick outsides all over with sharp knife; season insides with 1/4 teaspoon each of salt and pepper. Microwave, cut sides down, on large microwave-safe plate on high 10 minutes or until tender.
  2. Meanwhile, in a small saucepan, heat half-and-half and butter to simmering on medium-low; simmer 5 minutes, or until reduced slightly, then whisk in finely grated Parmesan cheese.
  3. Using a fork, scrape flesh of each squash half to separate into strands, leaving 1/2-inch border on sides; divide sauce among halves and top each with 2 tablespoons shredded mozzarella cheese. Broil 1 to 2 minutes or until bubbly and browned in spots. Optional: Serve with green salad.

NUTRITIONAL INFORMATION

Serving size: 1/4 of the spaghetti squash alfredo

  • 241 calories
  • 17.7g fat
  • 17.9g carbs
  • 3.3g fiber
  • 5.7g protein

Source: modified from Good Housekeeping at goodhousekeeping.com