Lemon & Herb Alfredo Spaghetti Squash

Lemon & Herb Alfredo Spaghetti Squash
Print Recipe
Serve alongside pan-fried chicken breasts and cherry tomatoes or turkey meatballs
Lemon & Herb Alfredo Spaghetti Squash
Print Recipe
Serve alongside pan-fried chicken breasts and cherry tomatoes or turkey meatballs
Ingredients
Servings:
Instructions
For the Squash
  1. Preheat oven to 375. Cut the squash in half, lengthwise, and place cut side-down in a baking pan. Add water up to 1/2 inch up the sides of the dish, cover with foil. Bake 45 minutes, then flip over, re-cover, and bake another 15 minutes, until very tender.
  2. Let cool slightly, then scoop out and discard the seeds, Use a fork to gently separate the flesh from the rind, pulling it out in strands like spaghetti noodles. Discard the rind.
For the sauce
  1. While the squash is in its last few minutes of baking, combine the olive oil, cream, lemon juice, lemon zest, and parmesan cheese in a large saute pan over medium-high heat.
  2. Bring to a gentle simmer, stirring frequently, and cook down a bit until it thickens slightly.
  3. Add the squash to the saute pan, along with the chopped herbs, salt, and pepper. Cook together, tossing or stirring to combine.
  4. Top with halved cherry tomatoes and serve with more parmesan.
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