- Easy
- 15 mins
- 30 mins
- Average budget
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Ingredients
- -1 medium/large spaghetti squash, cooked and shredded (see below)
- -2 shallots, diced
- -2 garlic cloves, minced
- -¾ to 1 cup low sodium chicken broth
- -¼ to 1/3 cup fat free half and half
- -½ cup grated or shredded Parmesan cheese (whichever you have on hand)
- -2 T fresh parsley (you can also use dried if you have it; 1 T)
- -Salt and Pepper to taste
Preparation
Step 1
You can prepare the spaghetti squash one of two ways: 1) Bake, cut side down in your oven at 350 for 45 minutes or 2) Microwave, cut side down for about 10-12 minutes. Cool enough to handle, remove seeds, and then using a fork, shred the squash.
Step 2
Spray a large sauté pan with non-stick spray or Misto. Over medium heat, sauté the shallots and garlic until shallots soften; about 5 minutes.
Step 3
Add the shredded squash and stir; add salt and pepper if you wish.
Step 4
Add the chicken broth and mix.
Step 5
Add the half and half and mix.
Step 6
Finally, add the cheese and parsley and mix.