Low Carb-Spaghetti Squash Alfredo - cooking recipe

Ingredients

1/2 medium spaghetti squash
4 tablespoons butter
1 cup heavy cream
1 garlic clove, crushed
1 1/2 cups grated parmesan cheese
1/4 cup chopped fresh parsley leaves
fresh basil leaf
grape tomatoes or cherry tomatoes, sliced in half

Preparation

Slice spaghetti squash in half lengthwise, scoop out seeds with a spoon; place squash cut side down in microwave safe dish with 1/3 cup water; Cook about 15 minutes or until tender when tested with a fork.
Scoop out the cooked squash from its skin, discard skin; Use a fork to fluff and separate the squash into\"spaghetti\"- like strands; you can use your hands; Reserve the cooked squash and heat in Microwave just before serving.
Melt half the butter in a medium saucepan over medium-high heat; add cream and reduce for about 2 minutes,then add garlic and cheese, WHISK QUICKLY, heating through;Stir in the rest of the butter and parsley.
Place spaghetti squash in a large serving bowl, and, pour Alfredo sauce over squash, Garnish with basil and tomatoes, serve and enjoy.