Spaghetti Squash with Alfredo

1 spaghetti squash

1 clove garlic (minced or pressed)

1 packet Western Family alfredo sauce mix

3 T. butter (2 for sauce, 1 for sauteeing garlic)

3/4 cup milk

parmesan to garnish

optional: fresh herbs like basil or oregano to garnish





Directions

Stab the spagetti squash several times with a fork all the way through the flesh. Place in a microwave safe dish filled in an inch of water and microwave for 10 minutes. Using a hot pad turn your squash over and cook for an additional 10 minutes. The squash should feel softened and be easily poked with a fork, additional cooking time may be needed depending on the size of the squash.

Let the squash cool for several minutes. Slice the top end off and then slice the whole squash lengthwise. Scrape out the seeds and pulp and discard. Using a fork shred the "noodles" out into a dish and set aside.

In a saucepan make the alfredo sauce according to the packet directions using 2 tablespoons of butter and 3/4 cup milk. While that is cooking saute your garlic in a skillet with the remaining tablespoon of butter. Add your "noodles" and stir to coat with the garlic butter. Then add the finished alfredo sauce to the skillet, garnish with fresh grated parmesan and optional herbs and serve.