Spaghetti Squash, Alfredo Style

1 4lb. Spaghetti Squash

3 tbsp salted butter

1 half pint heavy cream

½ cup Parmesan cheese, plus more for garnish

1 tbsp sour cream

3 tbsp chives, chopped, plus more for garnish

Salt & pepper, to taste

Preheat oven to 400, no need to do this if you are using the microwave to cook your

spaghetti squash.

Roasting directions:

Cut squash in half-lengthwise, drizzle with olive oil and place cut side down on

baking sheet. Roast for 25-35 minutes until squash can easily be pierced with a fork.

Set aside and let cool for 15 minutes. When cooled and easy to handle, take and

drag it from the top to the bottom separating the squash into strands (hence

spaghetti squash). Set aside, until ready to combine with alfredo sauce.

Microwave directions:

Cut squash in half-lengthwise, drizzle with olive oil and place 1 side of squash-cut side down on a microwave safe plate and cover. Microwave for 8 minutes, take out

(be careful when doing so the plate may be hot) and set aside. Repeat with the second half. .

When cooled and easy to handle, take and drag it from the top to the bottom

separating the squash into strands (hence spaghetti squash). Set aside, until ready

to combine with alfredo sauce.

In a large sauté pan on medium heat melt butter. Once melted add heavy cream and

simmer for 5-7 minutes to thicken. Next, add parmesan cheese, sour cream, chives,

salt and pepper to taste. Finally add spaghetti squash to the pan and mix to combine.

Serve immediately, enjoy!