See Also: Spaghetti Squash Alfredo(recipes)
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Alfredo(dictionary)

Spaghetti Squash Alfredo (recipes)




Yield: Makes 4 servings



Ingredients:



4cups cooked spaghetti squash (see Note)

1/2teaspoon salt

1/2teaspoon freshly ground black pepper

4tablespoons unsalted butter

1teaspoon crushed or minced garlic

1cup heavy cream

1/2cup grated Parmesan

12ounces (about 2 cups) frozen, cooked, deveined shrimp, thawed

1tablespoon olive oil

4basil sprigs for garnish (optional)









Preparation:





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 easily and quickly, pierce each squash to the center with a knife in two places. Place squash on a microwave safe plate and microwave on high for 20 minutes. (If the microwave does not have an automatic turntable, turn squash 3 times during cooking.) Let squash sit for 10 minutes. 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









Dietary Exchange:







Meat

3







Starch

1







Fat

6.5