Spaghetti Squash Alfredo - Just 5 Ingredients

• Vegetarian
• Gluten free

• Produce

  • 2 Spaghetti squash, Medium-Sized

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 oz Cream cheese
  • 1 cup Parmesan cheese
  • 4 tsp Sour cream

Found on dinner-mom.com

Description

Ingredients

• 2 medium sized spaghetti squash
• 1 Tablespoon olive oil (enough to brush the insides of spaghetti squash)
• Salt and pepper to taste
• 2 ounces of cream cheese or 4 Tablespoons (I use ⅓ less fat)
• 4 teaspoons sour cream (I use low-fat or fat-free)
• 1 cup Parmesan cheese, grated (plus more to garnish the top

Directions

• Preheat oven to 375 degrees F.
• Poke each spaghetti squash with a knife on all sides (about 10 times or so) to allow steam to escape while cooking.
• In order to make it easier to cut the spaghetti squash in half, place squash on a microwave-safe plate and cook in the microwave for 1 minute.
• Cut each squash in half and scoop out the seeds.
• Brush the inside with olive oil and season with salt and pepper.
• Place squash halves on a sheet pan lined with parchment paper.
• Bake for 40 minutes.
• Place each squash half on a serving plate. The squash will be very hot.
• Using a fork, scrape the strands of flesh away from the skin.
• Add 1 Tablespoon cream cheese, 1 teaspoon of sour cream and ¼ cup of Parmesan cheese to the center of each squash half.
• Gently stir the ingredients into the strands of flesh until they until melted and the strands are coated.
• Enjoy straight from squash or scoop onto a plate.
• Top with additional Parmesan cheese, if desired.