By SAPORITO KITCHEN
SPAGHETTI SQUASH ALFREDO BOATS
Halve squash and scoop the seeds out of the middle.
Drizzle with olive oil and sprinkle with salt and pepper. Roast at 400˚ for 45 minutes until tender.
Cook garlic in butter until lightly browned then mix in the flour.
Add cream, milk and parmesan and cook until slightly thickened.
Take off the heat and mix in sundried tomatoes and spinach.
Scrape out spaghetti strands from the cooked squash shells with a fork.
Mix squash with the alfredo sauce.
Place back in the shells and top with mozzarella cheese.
Bake for 5-10 minutes till cheese is melted and bubbly.