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Spaghetti Squash Alfredo

Posted by Solitary Dancer on February 16, 2007

Spaghetti Squash Alfredo
by the Editors of Easy Home Cooking Magazine

http://recipes.howstuffworks.com/spaghetti-squash-alfredo-recipe.htm

Yield: Makes 4 servings

INGREDIENTS:

4 cups cooked spaghetti squash (see Note)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
1 teaspoon crushed or minced garlic
1 cup heavy cream
1/2 cup grated Parmesan
12 ounces (about 2 cups) frozen, cooked, deveined shrimp, thawed
1 tablespoon olive oil
4 basil sprigs for garnish (optional)

DIRECTIONS:

1.Season squash with salt and pepper. Heat butter in a 12-inch nonstick skillet over medium-high heat. Add garlic and cook for 30 seconds; add squash. Stir and cook 2 to 3 minutes or until squash is heated through and coated with butter.

2.Add cream and cook, stirring constantly, about 3 minutes or until cream begins to thicken.

3.Meanwhile, in a separate nonstick skillet, heat oil over high heat. Add shrimp and stir-fry until heated through. Remove from heat. Set aside.

4.Add Parmesan to spaghetti squash mixture and stir to mix. Cook about 2 minutes or until cheese melts.

5.To serve, divide spaghetti squash and sauce among 4 pasta bowls. Divide shrimp and place on top of squash. Garnish with basil, if desired.

Note: Two medium spaghetti squash, or 3 to 3-1/2 pounds, will yield about 4 cups cooked squash. To cook squash pierce each squash with a sharp knife several times. Add to a large pot of boiling water for about 20 minutes or until soft. Remove from water and let squash sit for 10 minutes or until cool. I usually just pour the water and squash out through a colander and let it cool. Cut off stem end and discard. Slice in half lengthwise. Scoop out seeds and center membranes and discard. Using a fork, shred squash pulp into a colander to drain. Measure 4 cups; refrigerate any remainder for use in soups or salads.

Nutritional Information:

Serving Size: 1 cup squash with sauce plus 1/2 cup shrimp

Sodium 655 mg
Protein 24 g
Fiber 2 g
Carbohydrate 13 g
Cholesterol 252 mg
Saturated Fat 24 g
Total Fat 43 g
Calories from Fat 72 %
Calories 524

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