- 1 medium/large spaghetti squash, cooked and shredded (see below)
- ¼ cup onion, diced
- 2 garlic cloves, minced
- ¾ cup low sodium chicken broth
- ½ cup half and half
- ½ cup grated Parmesan cheese
- Salt and Pepper to taste
Prepare the spaghetti squash by piercing it with a sharp knife several times. Microwave it on high for 10-12 minutes, turning once half way through. Cool enough to handle, cut in half and remove seeds, and then using a fork, shred the squash.
Place 1 tbsp olive oil in frying pan over medium heat, sauté the onion and garlic until they soften; about 5 minutes. Add the shredded squash and stir; add salt and pepper if you wish. Add the chicken broth and half and half and mix. Finally, add the cheese and mix. I garnished mine with some chopped tomato and fresh basil from my garden. Enjoy!