Spaghetti Squash Alfredo

[Guest guest]

Spaghetti Squash Alfredo

 

1 medium-sized spaghetti squash

1 cup sour cream

1/2 cup (2 oz.) shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. 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 lengthways,

then use a soupspoon 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. Serves 4 to 6.

 

 

 

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