Just thought I'd share this!! It's soo yummy!!

Ingredients:
4 cups cooked spaghetti squash (see Note)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 tablespoons unsalted butter

1 teaspoon crushed or minced garlic

1 cup heavy cream

1/2 cup grated Parmesan

12 ounces (about 2 cups) frozen, cooked, deveined shrimp, thawed

1 tablespoon olive oil

4 basil sprigs for garnish (optional)



Preparation:
1.
Season squash with salt and pepper. Heat butter in a 12-inch nonstick skillet over medium-high heat. Add garlic and cook for 30 seconds; add squash. Stir and cook 2 to 3 minutes or until squash is heated through and coated with butter.

2.
Add cream and cook, stirring constantly, about 3 minutes or until cream begins to thicken.

3.
Meanwhile, in a separate nonstick skillet, heat oil over high heat. Add shrimp and stir-fry until heated through. Remove from heat. Set aside.

4.
Add Parmesan to spaghetti squash mixture and stir to mix. Cook about 2 minutes or until cheese melts.

5.
To serve, divide spaghetti squash and sauce among 4 pasta bowls. Divide shrimp and place on top of squash. Garnish with basil, if desired.


Note: Two medium spaghetti squash, or 3 to 3-1/2 pounds, will yield about 4 cups cooked squash. To cook squash easily and quickly, pierce each squash to the center with a knife in two places. Place squash on a microwave safe plate and microwave on high for 20 minutes. (If the microwave does not have an automatic turntable, turn squash 3 times during cooking.) Let squash sit for 10 minutes. Cut off stem end and discard. Slice in half lengthwise. Scoop out seeds and center membranes and discard. Using a fork, shred squash pulp into a colander to drain. Measure 4 cups; refrigerate any remainder for use in soups or salads.

Howstuffworks "Spaghetti Squash Alfredo" (http://recipes.howstuffworks.com/spaghetti-squash-alfredo-recipe.htm)