Spaghetti Squash Alfredo(Makes 4 Servings; Carb Count: 11 Grams) - cooking recipe

Ingredients

4 c. cooked spaghetti squash (see tip)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
4 Tbsp. unsalted butter
1 tsp. crushed or minced garlic
1 c. heavy cream
1 Tbsp. olive oil
12 oz. (about 2 c.) frozen, cooked, deveined shrimp, thawed
1/2 c. grated Parmesan
4 basil sprigs (for garnish; optional)
1 (15.75 oz.) can sweet potatoes (yams, in heavy syrup)
2 3/4 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
3/4 c. (1 1/2 sticks) butter (at room temperature)
3/4 c. packed dark brown sugar
3/4 c. granulated sugar
2 eggs
1 c. mini semi-sweet chocolate chips
1 1/4 c. pecans, chopped

Preparation

Heat oven to 350\u00b0.
Grease 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray. Drain canned sweet potatoes, reserving 3 tablespoons syrup.
Mash potatoes in bowl, combining with reserved syrup.