Alfredo Spaghetti Squash

Alfredo Spaghetti Squash + Sautéed Veggies

Ingredients:

Medium Spaghetti Squash

Alfredo packet (*look for homemade Alfredo sauce recipe)

1 3/4 C Milk
1 Tbsp Butter (omit butter if desired)

1 T olive oil
1/4 yellow onion, diced
1 C mushrooms, quartered
1/2 green bell pepper, diced
course salt to taste
*could add a little freshly minced garlic for extra flavor

1. Pre-heat oven to 375.
2. Make several small slices in the skin of the squash, place whole squash on rimmed baking sheet.
3. Bake for 45-50 minutes. Remove from oven and let cool for 30 minutes.
4. While squash is "cooling" prepare Alfredo sauce according to package.
5. Cut veggies + sauté them for 5-7 minutes (we like our veggies on the crunchy side).
6. Cut the squash in half (serrated knife works well). Spoon out the seeds and throw away. Scrape the squash with a fork, creating the "spaghetti".

*I scrape the squash onto the baking sheet that I used to bake the squash so that I can put the "spaghetti" back in the oven for a couple of minutes while I do any final prep or put away extra ingredients before serving. This keeps them from getting cold and even heats them back up a little bit.

Tonight I served this with orange slices on the side for fruit. Meant to serve it with french bread rolls but I forgot and with Ty's current light appetite, they weren't missed.

Bon Appétit!