Spaghetti squash alfredo

Yield: 1 Servings

Measure Ingredient
1 medium Spaghetti squash
1 cup Reduced-fat sour cream
½ cup Shredded part-skim mozzarella cheese
¼ cup Grated Parmesan cheese
¼ teaspoon Garlic powder
¼ teaspoon Salt
¼ teaspoon Black pepper

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@...> on Nov 20, 1997

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