Measurements

• 1 medium spaghetti squash
• 2 tablespoons butter
• 2 cloves garlic
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut spaghetti squash in half lengthwise and remove seeds.
• Place squash halves cut side down on a baking sheet.
• Bake for 40 minutes or until tender.
• Let squash cool slightly, then use a fork to scrape out strands.
• In a large skillet, melt butter over medium heat.
• Add minced garlic and sauté for 1 minute.
• Pour in heavy cream and bring to a simmer.
• Stir in Parmesan cheese until melted and smooth.
• Season with salt and black pepper.
• Add spaghetti squash strands to the skillet.
• Toss to coat with Alfredo sauce.
• Cook for 2-3 minutes until heated through.
• Garnish with chopped parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.