Spaghetti Squash with Alfredo and Parmasean
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
Spaghetti Squash with Alfredo and Parmasean
Ingredients
- 1 spaghetti squash
- water
- Jane's White Sauce
- Parmesan cheese grated
- sprinkle kosher salt if desired
- cracked pepper if desired
Instructions
- Trim ends off of squash. Poke a few holes around outside. Place in pan or dish with about 1/2 inch water. Cook at 400 degrees for about an hour. Cut squash in half, remove seeds, and scrape out noodles with a fork.
- Mix with Jane's White Sauce. Top with a little freshly grated parmesan cheese and cracked pepper, if desired.
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