Low Carb-spaghetti Squash Alfredo

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 medium spaghetti squash
• 4 tablespoons butter
• 1 cup heavy cream
• 1 garlic clove, crushed
• 1 1/2 cups grated parmesan cheese
• 1/4 cup chopped fresh parsley leaves
• fresh basil leaf
• grape tomatoes or cherry tomatoes, sliced in half

Recipe

• 1 slice spaghetti squash in half lengthwise, scoop out seeds with a spoon; place squash cut side down in microwave safe dish with 1/3 cup water; cook about 15 minutes or until tender when tested with a fork.
• 2 scoop out the cooked squash from its skin, discard skin; use a fork to fluff and separate the squash into"spaghetti"- like strands; you can use your hands; reserve the cooked squash and heat in microwave just before serving.
• 3 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, whisk quickly, heating through;stir in the rest of the butter and parsley.
• 4 place spaghetti squash in a large serving bowl, and, pour alfredo sauce over squash, garnish with basil and tomatoes, serve and enjoy.