Spaghetti Squash Alfredo

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1/2 medium spaghetti squash

4 tablespoons unsalted butter

1 cup heavy cream

1 clove garlic, crushed

1 1/2 cups freshly grated Parmesan

1/4 cup chopped fresh parsley leaves

Fresh basil leaves

Grape or cherry tomatoes, sliced in 1/2

Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon

and clean as you would a pumpkin. Completely submerge 1 half at a time, in a

large pot of boiling water and cook for about 20 minutes until the inside is

just tender to a fork and pulls apart in strands. (Cook's Note: It is better

to undercook if you're not sure.) Remove, drain and cool with cold water or

ice bath to stop the cooking.

Scoop out the cooked squash from its skin with a spoon as you would an

avocado and discard the skin. Use a fork to fluff and separate the squash

into " spaghetti " - like strands. You can also use your hands. Reserve the

separated cooked squash and dip with a strainer into boiling water to reheat

just before serving. (Cook's Note: If after cooking, the spaghetti squash is

a little too al dente, you can cook it more in the hot water just before

serving.)

Melt half the butter in a medium saucepan over medium-high heat. Add cream and

reduce for about 2 minutes, then add garlic and cheese and whisk quickly,

heating through. Stir in the rest of the butter and parsley. Place spaghetti

squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with

basil and tomatoes. Serve and enjoy!