Spaghetti Squash Alfredo
 
 
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Ingredients
  • 1 spaghetti squash, cooked
  • 1 Tbsp. butter
  • 3 garlic cloves, minced
  • ½ cup Horizon whole milk
  • ½ cup Horizon Half & Half
  • 1 egg yolk
  • ⅓ cup shredded Parmesan cheese
Directions
  1. Cook the spaghetti squash (see notes for instructions) and pull the "meat" out with a fork, scraping the shell to get it all. Set aside.
  2. In a skillet, melt the butter and add garlic, milk and half & half. Bring to a simmer.
  3. Remove from heat and add the Parmesan cheese and egg yolk. Stir constantly until the cheese melts and yolk is well incorporated. Let sit a few minutes to thicken.
  4. Add the squash and stir to coat.
  5. Serve.
Notes
To cook the spaghetti squash: Carefully cut in half lengthwise. Scoop out seeds and place face down in a baking dish. Poke skin with a fork all over. Add ½ cup water to dish. Bake at 425 degrees F for 40 minutes or until squash "meat" is tender. Turn squash over and use a fork to scrape the meat out.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/spaghetti-squash-alfredo/