I have a confession. I know spaghetti squash is supposed to be a good substitute for spaghetti if you’re on a low carb diet, but I’ve just never been able to bring myself to try it. This recipe could change my mind, though. It looks delicious. I got this recipe from Recipzaar, where someone had adapted it from George Stella’s Low Carb and Loving It.

Spaghetti squash alfredo

1/2 medium spaghetti squash
4 tablespoons butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups grated parmesan cheese
1/4 cup chopped fresh parsley leaves
fresh basil leaves
grape tomatoes or cherry tomatoes, sliced in half

Slice spaghetti squash in half lengthwise, scoop out seeds with a spoon; place squash cut side down in microwave safe dish with 1/3 cup water; Cook about 15 minutes or until tender when tested with a fork.

Scoop out the cooked squash from its skin, discard skin; Use a fork to fluff and seperate the squash into”spaghetti”- like strands; you can use your hands; Reserve the cooked squash and heat in Microwave just before serving.

Melt half the butter in a medium saucepan over medium-high heat; add cream and reduce for about 2 minutes,then add garlic and cheese, WHISK QUICKLY, heating through;Stir in the rest of the butter and parsley.

Place spaghetti squash in a large serving bowl, and, pour Alfredo sauce over squash, Garnish with basil and tomatoes, serve and enjoy.