Roasted “Alfredo” Spaghetti Squash

Ingredients:

• Spaghetti squash, halved length wise
• 2 tablespoons butter
• 1 cup milk of your choice
• ⅛ cup pistachios
• 1 cup diced tomatoes
• 1 yellow onion, diced
• 2 garlic cloves, minced
• Red peppers (feel free to char under the broiler before hand for extra flavor!)
• ⅓ cup Parmesan cheese, shredded

Directions:

1. Step 1 (the squash)
   • Preheat oven to 425 degrees.
   • Scrape out/discard seeds from squash
   • Drizzle inside with oil, salt and pepper.
   • Place cut-side down on a baking sheet and roast 25-30 minutes, flipping halfway through.
2. Step 2 (the sauce)
   • Sauté onions, peppers and garlic in large sauce pot until starting to brown (about 2 min). Add salt and pepper.
   • Reduce to heat and cook 8 more minutes, or until onions caramelize, stirring occasionally.
   • Add butter. When melted add tomatoes.
   • Add milk and bring to an active simmer. Simmer 5-6 minutes, stirring occasionally.
   • Blend with immersion blender to make “alfredo” sauce. If too runny, allow sauce to reduce before serving. If too thick, add more liquid.
3. Step 3 (combine)
   • Once squash is done, allow to cool until you can hold. Separate squash strands from peel with a fork. (Pro tip: We like to leave the squash in the shell and serve all together for a festive presentation!)
   • Top with sauce, freshly grated parmesan and pistachios!