Spaghetti Squash Alfredo
by the Editors of Easy Home Cooking Magazine
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Spaghetti Squash Alfredo
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)
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 |
This recipe appears in: Pasta