Spaghetti Squash Alfredo
It’s no secret I believe in using leftovers. I hate feeling like I’m throwing money down the disposal, especially when it was not a cheap food item.
Sometimes the take 2 on a dish ends up better than the first go round did. That was the case with my spaghetti squash. As good as it was as a side dish
the first day, the main dish I made with the leftovers was even better.
1/2 Spaghetti Squash, cooked and fluffed
2 thin slices of onion, finely chopped
1 clove garlic, finely chopped
3 white mushroom caps, thinly sliced
1/2 cup heavy cream
1 Tbs chopped parsley
1/4 tsp fresh chopped thyme
1/4 cup Parmesan cheese
1 Tbs butter (or Olive Oil) I use a bit of both
In a small saute pan melt butter (or heat oil), add onion, garlic and mushrooms. Saute until onions are translucent. Add cream, parsley, thyme and Parmesan.
Cook over med/low heat until it reduces some and begins to thicken. Add Spaghetti Squash and toss until squash is heated through.
Typically I use fat free half-n-half and maybe a little bit of corn starch instead of heavy cream when making white sauces or alfredo sauces,
but I was out, so I used all heavy cream. Also, since this was a leftover meal, I had half a spaghetti squash. You’ll need to increase amounts if using a whole one.