Creamy Spaghetti Squash Alfredo with Shrimp - Easy Recipe

YIELD Makes 4 servings

INGREDIENTS

4 cups cooked spaghetti squash (see Note) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 1 teaspoon crushed or minced garlic 1 cup heavy cream 1/2 cup grated Parmesan 12 ounces (about 2 cups) frozen, cooked, deveined shrimp, thawed 1 tablespoon olive oil 4 basil sprigs for garnish (optional)

PREPARATION:

1. Season squash with salt and pepper. Heat butter in a 12-inch nonstick skillet over medium-high heat. Add garlic and cook for 30 seconds; add squash. Stir and cook 2 to 3 minutes or until squash is heated through and coated with butter.
2. Add cream and cook, stirring constantly, about 3 minutes or until cream begins to thicken.
3. Meanwhile, in a separate nonstick skillet, heat oil over high heat. Add shrimp and stir-fry until heated through. Remove from heat. Set aside.
4. Add Parmesan to spaghetti squash mixture and stir to mix. Cook about 2 minutes or until cheese melts.
5. To serve, divide spaghetti squash and sauce among 4 pasta bowls. Divide shrimp and place on top of squash. Garnish with basil, if desired.

Note Two medium spaghetti squash, or 3 to 3-1/2 pounds, will yield about 4 cups cooked squash. To cook squash easily and quickly, pierce each squash to the center with a knife in two places. Place squash on a microwave safe plate and microwave on high for 20 minutes. (If the microwave does not have an automatic turntable, turn squash 3 times during cooking.) Let squash sit for 10 minutes. Cut off stem end and discard. Slice in half lengthwise. Scoop out seeds and center membranes and discard. Using a fork, shred squash pulp into a colander to drain. Measure 4 cups; refrigerate any remainder for use in soups or salads. This recipe appears in: Pasta NUTRITIONAL INFORMATION: Serving Size: 1 cup squash with sauce plus 1/2 cup shrimp Sodium 655 mg Protein 24 g Fiber 2 g Carbohydrate 13 g Cholesterol 252 mg Saturated Fat 24 g Total Fat 43 g Calories from Fat 72 % Calories 524 DIETARY EXCHANGE: Meat 3 Starch 1 Fat 6.5