This squash makes its own alfredo sauce in the oven.
Special to the Tribune

Got dinner plans? Have I got a recipe for you. Grab a spaghetti squash and turn tonight’s meal into a super Sunday supper. This squash makes its own alfredo sauce in the oven. Couldn’t be easier. Watch my how-to video: jandatri.com/recipe/spaghetti-squash-alfredo

Ingredients: (for one-half squash):

1/2 medium-sized spaghetti squash (Double the recipe if using both halves)

1 cup shredded white cheese like mozzarella, divided (I used a four-cheese Italian blend)

1 cup fresh grated Parmesan

3-4 cloves fresh garlic, minced

1 cup half and half or heavy cream (plus more if needed) Pepper

Directions:

Preheat oven to 400 degrees.

Microwave spaghetti squash for 9 minutes in 3-minute intervals to soften. Slice the ends off and stand squash upright. Cut in half down through the center. Scoop out seeds making sure not to scoop out any of the squash.

Place squash in a foil-lined baking sheet. Make an additional foil cradle and place under the squash for stability.

For each half squash, sprinkle with a little pepper. Spread 1 cup of shredded cheese into the cavity. Sprinkle minced garlic over cheese. Pour half and half over garlic and cheese. Sprinkle remaining half cup of white shredded cheese over top. Finish by spreading 1 cup of Parmesan cheese over squash, and sprinkling a little around the rim of the squash. Place in the oven and cook for about 1 hour or until cheese and cream make a rich creamy sauce. If top becomes too brown, cover with tin foil. Serve immediately.

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