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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 400 degrees F.
Step 2
Pierce squash a few times all over with a sharp knife, then transfer to a baking sheet.
Step 3
Roast until tender (usually 1 hour for a 3 pound squash for al dente strands, which is what you want. Roast too long and it could get mushy.) Then let cool for 15 minutes.
Step 4
Once squash is cool enough to handle, cut in half, lengthwise. Remove and discard the seeds and pulp.
Step 5
Using a fork, scrape the rest of the squash to get long strands (like spaghetti.) Place in a bowl and keep warm.
Step 6
In a large nonstick saucepan, add the cream and butter over medium-low heat; whisk until butter has melted.
Step 7
Add in the minced garlic and all the seasonings; whisk until combined and smooth.
Step 8
Bump up the heat slightly and bring to a gentle simmer (do not boil) and cook for 3-5 minutes, whisking constantly, until it starts to thicken and has reduced a bit. (Make sure your sauce isn’t boiling or it will curdle, and don’t stop whisking or you run the risk of the sauce sticking and burning.)
Step 9
Stir in the parmesan cheese just until melted and the sauce is smooth.
Step 10
Divide squash among bowls or plates. Spoon Alfredo sauce evenly over the tops. Garnish with a couple turns of fresh cracked black pepper, some chopped parsley, and serve with lemon wedges.
Step 11
Enjoy warm!
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