Spaghetti Squash Seafood Alfredo - cooking recipe

Ingredients
    2 spaghetti squash, halved and seeded
    4 tablespoons avocado oil, divided
    salt and ground black pepper to taste
    1/2 cup butter (such as Kerrygold(R))
    2 cups half-and-half
    2 tablespoons paprika
    1 teaspoon salt, or to taste
    1 teaspoon freshly ground black pepper, or to taste
    1 1/2 cups finely grated Parmesan cheese
    3 cups fresh prawns
    1 cup chopped shiitake mushrooms
    2 cloves garlic, minced
    1/8 cup chopped fresh parsley
Preparation
    Preheat the oven to 350 degrees F (175 degrees C).
    Brush squash halves with 1 tablespoon avocado oil and season with salt and pepper. Place face-down on a baking sheet.
    Bake in the preheated oven until tender, 35 to 40 minutes.
    Meanwhile, melt butter in a saucepan over medium heat. Stir in half-and-half, paprika, salt, and pepper. Heat slowly to a light boil, about 4 minutes. Add Parmesan cheese and stir until blended, about 1 minute. Remove sauce from heat.
    Heat remaining avocado oil in a skillet over medium heat. Add prawns, mushrooms, and garlic. Cook until prawns are nearly opaque, 3 to 5 minutes. Drain any accumulated liquid and pour sauce over prawns. Stir in parsley and simmer on low heat until fully but not overcooked, 3 to 5 minutes more.
    Scrape flesh from cooked squash into a serving plate. Top with seafood Alfredo sauce.

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