Free Recipe Spaghetti Squash Alfredo
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Spaghetti Squash Alfredo Recipe
1 md Spaghetti squash
1 c Reduced-fat sour cream
1/2 c Shredded part-skim
-mozzarella cheese
1/4 c Grated Parmesan cheese
1/4 ts Garlic powder
1/4 ts Salt
1/4 ts Black pepper
Spaghetti Squash Alfredo Preparation
Fill a soup pot with 1 inch of water and place the whole squash in the water. Bring to a boil over medium-high heat, cover, and cook for 25 to 30 minutes, or until tender when pierced with a knife. Remove it to a cutting board and allow to cool slightly, about 15 minutes. In a medium-sized saucepan, combine the remaining ingredients over medium-low heat and whisk until smooth and creamy, stirring frequently to prevent burning. Cut the squash in half lengthwise, then use a soup spoon to remove and discard the seeds. Scrape the inside of the squash with a fork, shredding it into noodle-like strands. Add the strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately. NOTE: If you want to save some time, cut the raw squash in half lengthwise and place in a microwave-safe covered casserole dish with 2 tablespoons water; microwave for 10 to 12 minutes, or until tender. But be careful when cutting raw spaghetti squash. The outer skin is very hard. 4 to 6 serving Recipe by: Posted to Bakery-Shoppe Digest V1 #404 by Lynn Ratcliffe <mcgrew@ntr.net> on Nov 20, 1997
Cooking Temperature:
Recipe Serves: 1
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