1/2 medium spaghetti squash
4 tablespoons unsalted butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
Fresh basil leaves
1 cup cooked cubed baked chicken (skin removed)
Directions
- Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1/2 squash, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands.
- Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat 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 and 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 and cubed chicken. Mix thoroughly. Delish!
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