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Spaghetti Squash Alfredo - Just 5 Ingredients
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 375 kcal
Author: Marjory Pilley
Ingredients
Instructions
source:http://www.dinner-mom.com
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 375 kcal
Author: Marjory Pilley
Ingredients
- 2 spaghetti squash medium sized
- 1 Tablespoon olive oil enough to brush the insides of spaghetti squash)
- salt and pepper to taste
- 4 Tablespoons light cream cheese
- 4 teaspoons low-fat sour cream
- 1 cup Parmesan cheese grated, plus more to garnish the top
Instructions
- Preheat oven to 375 degrees F.
- Poke each spaghetti squash with a knife on all sides (about 10 times or so) to allow steam to escape while cooking.
- In order to make it easier to cut the spaghetti squash in half, place squash on a microwave-safe plate and cook in the microwave for 1 minute.
- Cut each squash in half and scoop out the seeds.
- Brush the inside with olive oil and season with salt and pepper.
- Place squash halves on a sheet pan lined with parchment paper.
- Bake for 40 minutes.
- Place each squash half on a serving plate. The squash will be very hot.
- Using a fork, scrape the strands of flesh away from the skin.
- Add 1 Tablespoon cream cheese, 1 teaspoon of sour cream and 1/4 cup of Parmesan cheese to the center of each squash half.
- Gently stir the ingredients into the strands of flesh until they until melted and the strands are coated.
- Enjoy straight from squash or scoop onto a plate.
- Top with additional Parmesan cheese, if desired.
source:http://www.dinner-mom.com