Spaghetti Squash Alfredo

a half spaghetti squash baked with cheese
Spaghetti Squash Alfredo

SPAGHETTI SQUASH ALFREDO
1 T. oil
1 T. butter
2 T. chopped onion
1 clove garlic, sliced
Salt and pepper
4 oz. Neuchatel cheese
1/3 c. half & half
½ spaghetti squash
1/3 c. Parmesan cheese, grated
½ cup cooked, chopped kale

Halve and clean 1 whole spaghetti squash (I usually roast both halves at once, reserving the second half for another meal). In a heavy, shallow baking dish, rub ½ of the spaghetti squash with butter or oil and roast at 400 degrees F. until tender (about 1 hour).

While squash is roasting, prepare the Alfredo sauce as follows: Saute’ onions in oil and butter over medium heat for 5 minutes, adding garlic in the last minute. Add Neuchatel cheese and half & half, stirring until combined. Salt and pepper to taste.

When squash removed from oven, loosen squash “spaghetti” with a fork so it will take the sauce. Pour sauce over/into the squash and gently mix by lifting and turning a few times with a fork.

Top with a handful of Parmesan cheese, return to oven, and bake again for 20 minutes or until turning golden and bubbling. Serves 2.

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