Spaghetti Squash Alfredo

Since becoming Paleo, I have updated this recipe to make it healthier and allow for vegan cheese substitutions.  It still tastes just as delicious! 

Every Tuesday and Thursday night, my friend Lauren comes over for dinner before we go to a bootcamp class together.  Actually, we try to get in a quick 5K before bootcamp, followed by another short walk after bootcamp, depending on our step total for the day.  We are a little step crazy.  All of the exercise means we usually burn enough calories for a pretty serious dinner.  Occasionally, we will have cheat meals, but usually we try to keep things pretty balanced.  Lauren and I both love cheese, and spaghetti but lately I felt like I should mix it up.  As usual, Pinterest came to the rescue and gave me this fabulous recipe for Spaghetti Squash Alfredo.  I followed this recipe for the most part, but I did make a few changes.

This is half  of a serving. 1 serving is half a squash.  

You Will Need:
1 spaghetti squash, cut in half with the seeds removed.
1 1/2 TBSP olive oil
1/2 cup milk (I prefer cashew milk)
1 diced shallot
8 oz ricotta cheese (or this vegan cheese recipe)
1/2 cup parmesan cheese
Salt and Pepper blend
1 clove minced garlic
Italian seasoning
1/2 cup Mozzarella cheese


Directions:
Drizzle the cut surface of the spaghetti squash with about 1/2 a Tbsp of olive oil.  Sprinkle well with salt and pepper, and place cut side down on a baking sheet.  Bake in a 375 degree oven for about 45 minutes.  The skins will start to turn brown, and you will be able to squeeze the squash, similar to a baked potato, when it is done.  Allow it to cool enough to handle, flip the squash halves cut side up and then using a fork, scrape the flesh to make "spaghetti".

While the squash is roasting, add the remaining olive oil in a large skillet over medium low heat.  Sauté the shallot until soft, and stir in the garlic and ricotta cheese.  Add the milk slowly to thin the cheese into a sauce and add salt, pepper, Italian seasoning to taste.  Spoon the sauce over the squash, and gently toss together.  Top the squash with the mozzarella cheese, and place under the broiler to brown.  Serves 2 hungry people.