Spaghetti Squash Alfredo

1. Stage

Preheat the oven to 350°F and line a 15x10x1-inch baking sheet with parchment paper or foil. Slice a spaghetti squash in half lengthwise; scoop out and discard the stringy seeds. Brush the cut surfaces of both squash halves with olive oil. Sprinkle salt and pepper over the oiled surfaces, then place the squash halves cut side down on the prepared baking sheet. Slide the pan into the oven and roast the squash for 50 to 60 minutes, or until the skin is easy to pierce with a fork. Editor's Tip: Our guide to cooking a spaghetti squash has step-by-step instructions and photos.

2. Stage

When the squash is cool enough to handle, use a fork to gently scrape out the spaghetti squash strands (the "noodles" for this dish) and move them to a large bowl. If you'd like, once the noodles are removed, set the empty squash shells aside on the baking sheet for serving. Editor's Tip: Remove the noodles by gently pulling the tines of a fork across them. Lift them out of the shell onto a plate. Don't scrape too vigorously, or the strands will break apart and become mushy.

3. Stage

Melt 4 tablespoons of cubed butter in a large, heavy-bottomed saucepan set over medium heat. As the butter begins to simmer and foam, stir it gently to keep the milk solids from sticking to the bottom. Simmer and stir for a few minutes longer until the butter turns a golden brown color, three to four minutes. Pull the pan off the heat and add in the rest of the cubed butter and the minced garlic. Stir until all of the butter is melted. Pour in the whipping cream and return the pan to the burner set to medium heat. Add the salt, sage and black pepper. Bring the mixture to a simmer. Stir the sauce constantly and simmer for about six minutes, until it's smooth and slightly thickened. Pull the pan from the heat. Add 1-1/2 cups of grated Parmesan and stir until it's melted and the sauce is smooth.

4. Stage

Add a little Alfredo sauce to the spaghetti squash noodles in the bowl. Use a fork or tongs to turn and coat the squash. Continue to slowly add Alfredo and toss the noodles until they're coated and saucy. Divide the Spaghetti Squash Alfredo between plates or shallow bowls. Top each with the remaining grated Parmesan and a sprinkle of chopped, fresh parsley. Editor's Tip: Depending on the size of your spaghetti squash, you may have extra Alfredo sauce. You can have it in a bowl at the table so your family or guests can add more if they like. Or, store extra sauce in a covered dish in the fridge; use it to moisten leftover Spaghetti Squash Alfredo when reheating it, or enjoy it with regular, cooked pasta. If you decide to serve Spaghetti Squash Alfredo in the shells: Divide the squash noodles between the two empty spaghetti squash shells set on a baking sheet. Sprinkle the noodles with the remaining grated Parmesan. Place the pan under the broiler set to high; broil them for two to three minutes until the cheese on top is bubbly and browned. Pull the shells from the oven, sprinkle them with chopped parsley and serve.