Vegetarian

Cauliflower Alfredo Spaghetti Squash takes several minutes to prepare.

Cauliflower Alfredo Spaghetti Squash takes several minutes to cook.

Cauliflower Alfredo Spaghetti Squash makes 6 servings.

The ingredients for Cauliflower Alfredo Spaghetti Squash are:

1 Whole Cooked Spaghetti Squash
4 cup Cauliflower (raw and cut in large chunks)
2 cloves Garlic
1 Cup 2% Milk
2 T Salted Butter
1 Large Shallot finely chopped
2 tbsp Olive Oil
1/2 C White Wine
1/2 cup Chicken stock
1/4 C Grated Parmigiano Reggiano
1/3 C Chopped Parsley
Black Pepper
Salt

Here is how you make Cauliflower Alfredo Spaghetti Squash:

Cook and prepare Spaghetti squash prior to cooking.Place the milk, cauliflower and garlic in a large sauce pot and season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook until fork tender. (About 8-10 minutes) Transfer cauliflower and liquid to blender. Add butter carefully puree until smooth. Season with salt and pepper.In a large saut? pan heat over medium heat and add 2 Tablespoons of olive oil. Add the shallot and cook till tender. Deglaze the pan with the white wine and allow to cook 1-2 minutes. Add the cauliflower puree and loosen the sauce with an additional 1/2 Cup of Chicken Stock.Add the Spaghetti Squash to the puree. Toss and top with Parmigiano Reggiano and chopped parsleyServing Size:?makes 6 servings

The nutritional information for Cauliflower Alfredo Spaghetti Squash is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 205.5

• Total Fat: 11.8 g
• Cholesterol: 20.4 mg
• Sodium: 546.2 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 4.1 g
• Protein: 6.6 g