Recipe - Mock Noodles & Cheese

This tasty variation on a popular comfort food cuts down on the carbs by substituting spaghetti squash for pasta. Depending on your diet, you may wish to use half & half or even whole milk in place of the cream, but if you're on a diet that allows full-fat versions, this should be a guilt-free splurge. I've got a great big spaghetti squash sitting in my kitchen right now - I'm thinking we've now got a great use for it! :-)

Mock Noodles N Cheese

(Photo credit: famfriendsfood)

Ingredients:

1 spaghetti squash
4 Tbsp unsalted butter
2 cups heavy cream
1 garlic clove, grated
2 cups freshly grated Parmesan
1 cup cheddar cheese
2 Tbsp chopped fresh parsley

Directions:

• Preheat oven to 375 degrees.
• Cut spaghetti squash in half lengthwise and scoop out the seedy part.
• Put a little olive oil on the exposed cut part and set cut side down on a baking sheet; cook in preheated oven for 35 to 45 minutes or until fork tender.
• Remove, let cool slightly, then flip over and pull "spaghetti strands" out of squash using a fork; put spaghetti strands in a large bowl; cover to keep warm and set aside.
• Put 2 Tbsp of the butter in a saucepan over medium heat, stirring until melted.
• Slowly drizzle in the cream, whisking as you add and cook, stirring, for 2 to 3 minutes.
• Add the garlic, stir, then, while stirring, start adding the cheese, continually stirring with a big spoon in a 'figure 8' until all cheese is added and blended well. 
• Add the parsley and stir.
• Pour the cheese sauce over the warm spaghetti squash "noodles" and toss to combine.  Taste for salt and season if necessary.  Serve with a sprinkle of Parmesan cheese if desired.