Creamy Garlic Spaghetti Squash Alfredo

1.Preheat your oven to 400°F (200°C).

2.Cut the spaghetti squash in half lengthwise and scoop out the seeds.

3.Drizzle the inside of the squash halves with olive oil and season with salt and pepper.

4.Place the squash cut-side down on a baking sheet lined with parchment paper and roast in the oven for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.

5.While the squash is roasting, heat the olive oil in a large skillet over medium heat.

6.Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.

7.Pour in the heavy cream and bring to a gentle simmer, stirring constantly.

8.Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.

9.Add the Italian seasoning, and season with salt and black pepper to taste. Stir well to combine.

10.Once the spaghetti squash is done, remove it from the oven and let it cool slightly before using a fork to shred the flesh into spaghetti-like strands.

11.Add the spaghetti squash strands to the Alfredo sauce and toss to coat evenly.

12.Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.