Shelly's Recipe

SPAGHETTI SQUASH ALFREDO

Category: Squash

1 medium-sized spaghetti squash
1 cup sour cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder, salt and pepper

Fill a soup pot with 1 inch of water and place the whole squash in the water. Bring to a boil over medium high heat, cover, and cook for 25 to 30 minutes, or until tender when pierced with a knife. Remove it to a cutting board and allow to cool slightly, about 15 minutes. In a medium-sized saucepan.

Combine the remaining ingredients over medium-low heat and whisk until smooth and creamy, stirring frequently to prevent burning. Cut the squash in half lengthwise, then use a soup spoon to remove and discard the seeds. Scrape the inside of the squash with a fork, shredding it into noodle-like strands. Add the strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately. Serves 4-6

NOTE: To save some time, cut the raw squash in half lengthwise and place in a microwave-safe covered casserole dish with 2 tbsp water; microwave for 10 to 12 minutes, or until tender. But be careful when cutting raw spaghetti squash. The outer skin is very hard.