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Spaghetti Squash Alfredo

From Statesboro Market2Go

<p>A creamy squash pasta recipe with homemade Alfredo sauce! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: bellyfull.net (Entered by Ariana Giddens)
Serves: 6
Vegetarian!

Ingredients
1 3 pound Spaghetti squash (cleaned and dried)
1 cup Heavy cream
1/4 cup Unsalted butter (cut into cubes)
2 cloves Garlic (minced)
1/4 teaspoon Garlic powder
1/4 teaspoon Italian seasoning
1/4 teaspoon Coarse salt
1/4 teaspoon Pepper
1/8 teaspoon Crushed red pepper flakes
1 1/2 cups Freshly grated Parmesan cheese
1 tablespoon Freshly chopped parsley (for garnish)
Lemon wedges (for serving)

Step by Step Instructions
  1. Preheat oven to 400 degrees. Pierce the squash a few times on all sides with a sharp knife, then put it onto a baking sheet and let it roast for 1 hour.
  2. Let the squash cool for 15 minutes, then cut it in half lengthwise. Dispose of the seeds and pulp. Scrape out the remaining flesh with a fork in long "spaghetti" strands. Put all of the collected strands into a bowl and keep warm while making the sauce.
  3. Put the whipping cream and butter into a large nonstick saucepan and whisk them together over medium-low heat until the butter has melted.
  4. Add the garlic, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes, then whisk until the mixture is smooth.
  5. Increase the heat slightly to allow the mixture to gently simmer for 3 to 5 minutes, whisking constantly. (DO NOT LET THE MIXTURE BOIL)
  6. Add and stir in the Parmesan cheese until it has just melted and the mixture is smooth.
  7. Serve the squash "noodles" topped with the Alfredo sauce and garnished with parsley and lemon wedges.

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