Spaghetti Squash Alfredo

Ingredients:

1 whole spaghetti squash about 3 pounds
1/2 cup butter
1 cup heavy cream
1 clove garlic minced
1/2 teaspoon cracked pepper
1/4 teaspoon salt
2 cups shredded Parmesan
1 cup shredded mozzarella
1 teaspoon minced fresh parsley

Directions:

To cook the spaghetti squash:
To cook in the oven, preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet.

Bake for 1 hour or until squash is fork tender.

To cook in the Instant Pot, follow these directions.

Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.

To make the Alfredo sauce:
Melt the butter in a sauce pan over medium heat.

Once butter has melted, add the cream, garlic, salt, and pepper and bring to a simmer.

Turn off the heat and add the shredded Parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy.

To assemble:
Pour the Alfredo sauce over the squash and stir to coat.

Spoon the squash into the empty squash halves. Sprinkle with the mozzarella. Alternately, add to a 9×9 baking dish.
Bake at 350 degrees for 10 minutes.

Sprinkle with parsley before serving.

Servings: 8

Nutritional Information: Calories: 352, Fat: 30g, Carbohydrates: 10g, Fiber: 2g, Protein: 12g