Spaghetti Squash Alfredo
1 Large Spaghetti Squash
1/4 Cup Cream
1/2 Teaspoon Black Pepper, ground
1/2 Teaspoon Salt, Kosher
1/8 Teaspoon Nutmeg, ground
Split the squash in half longwise. Remove the seeds and strings from the
middle. Cover with plastic wrap or parchment
paper and microwave 10-15 minutes until a fork can pull the flesh easily from
the skin. The squash can also be cooked
facing down on a cookie sheet in the oven.
It should take 40-60 minutes at 350°F. When cooked, remove all the edible flesh from
the squash skin and place in a large bowl.
The squash should pull apart easily when removing. Pour off any excess water that may accumulate. Add the cream, and other ingredients tossing
to distribute. Serve hot. As a side note, this is excellent as a
filling for tacos!
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