CREAMY GARLIC ALFREDO SPAGHETTI SQUASH WITH SHRIMP

INGREDIENTS:

1 Spaghetti Squash

1 Lb. Shrimp (deveined)

Homemade garlic Alfredo Sauce (Recipe follows)

2 Tbsp Olive Oil

1/2 Lb. Sliced mushrooms

1 Head Broccoli cut into florets. 

1 Thinly sliced Shallot

1 Tsp Red pepper flakes

1 Tsp Garlic Powder

 Dried parsley, Salt and pepper to taste. 

ALFREDO SAUCE:

3 Tbsp. Butter

2 Tbsp Gluten free flour (or regular if that's all you have on hand)

1 1/2 Cup Half and Half

1/4 Cup Heavy Cream

5 Garlic Cloves (Crushed or finely minced)

1/2 Cup freshly grated Parmigiano Regianno 

1/2 Cup freshly grated Pecorino Romano or Asiago.

Salt and pepper to taste

DIRECTIONS:

Roast the Spaghetti squash according to it's size. Usually about 25 minutes at 375° F. 

While that's going, start on your sauce by melting the butter into a medium size sauce pan. Add flour and give it a good whisk until well incorporated with butter.  Add the half and half and heavy cream and keep stirring until slightly warm.  Add the cheeses, garlic, salt and pepper.  Remember to keep whisking away to make sure there aren't any clumps forming in your sauce. 

Bring to a soft boil and reduce to a simmer until nice and creamy. 

Set aside to use later. 

In a large size skillet heat up the oil on medium heat. Add mushrooms and cook for about 5 minutes. Add broccoli florets, shallots, red pepper flakes, salt, pepper and garlic powder.  Give it a quick toss and cook for about two minutes. 

Add shrimp. 

At this point I like to add a few more pinches of the seasoning to flavor the shrimp and mix it all together.  Keep on the heat until shrimp is pink and fully cooked. 

Add the Alfredo Sauce and reduce to a simmer to make sure your sauce is staying warm and creamy. 

Add Spaghetti squash noodles, dry parsley flakes and give it one last quick toss to combine everything. 

Plate it and garnish with more parsley flakes and some red pepper flakes. 

It's comfort food at it's best, with a few less calories. ;)

Enjoy!