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Spaghetti Squash Alfredo Boats Recipe

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This recipe for Spaghetti Squash Alfredo Boats is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole spaghetti squash, about 3 pounds or spiral cut zucchini
1/2 cup butter
1 cup heavy cream
1 clove garlic, minced
1/2 teaspoon cracked pepper
1/4 teaspoon salt
2 cups shredded fresh Parmesan
1 cup shredded mozzarella
1 teaspoon minced fresh parsley
Directions:
Directions:
Spaghetti Squash Boat:
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. 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 or zucchini and stir to coat.
Place the spaghetti squash back in the empty squash shell and then top it off with a handful of shredded mozzarella.
(Alternately, add to a 9x9 baking dish.) Bake at 350 degrees for 10 minutes. Sprinkle with parsley before serving.
Calories: 352, Net Carbs: 8g
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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