Spaghetti Squash Alfredo Recipe

Ingredients

• 2 small spaghetti squash
• 5 tablespoons melted butter (slightly cooled)
• 2 cups cottage cheese (4% fat)
• ¾ cup freshly grated Parmesan cheese (divided)
• 1 garlic clove (peeled)
• ½ teaspoon salt (plus more to taste)
• ½ teaspoon black pepper (plus more to taste)
• ¼ cup chopped fresh parsley (optional)
• 1 cup shredded mozzarella cheese

Steps

1. 1

   Preheat oven to 400°F. Cut spaghetti squash lengthwise and use a spoon to scrape out the seeds and discard. Brush 1 tablespoon melted butter on the squash and sprinkle with salt and pepper. Place the squash cut side down on the pan.

2. 2

   Roast the squash in the oven until tender, about 35-45 minutes. Carefully press the skin of the squash to test for doneness. Let stand until able to handle, about 10 minutes.

3. 3

   Meanwhile, place the cottage cheese, ½ cup parmesan cheese, remaining 4 tablespoons butter, garlic, salt and pepper in a high speed blender and process until smooth to create an alfredo-like sauce. Flip the squash over and shred the inside with two forks. Divide the alfredo-like sauce between the four squash boats, add the parsley and carefully toss the squash with the sauce in each boat to combine.

4. 4

   Add the mozzarella cheese and remaining ¼ cup parmesan cheese on top of each squash boat. Broil for 3-5 minutes or until the cheese is melted and bubbly.