Spaghetti Squash Alfredo

Nadia demonstrates how she makes a gluten-free dinner: Spaghetti Squash Alfredo. SPAGHETTI SQUASH ALFREDO 1 T. oil 1 T. butter 2 T. chopped onion 1 clove garlic, sliced Salt and pepper 4 oz. Neuchatel cheese 1/3 c. half & half ½ spaghetti squash 1/3 c. Parmesan cheese, grated ½ cup cooked, chopped kale Halve and clean 1 whole spaghetti squash (I usually roast both halves at once, reserving the second half for another meal). In a heavy, shallow baking dish, rub ½ of the spaghetti squash with butter or oil and roast at 400 degrees F. until tender (about 1 hour). While squash is roasting, prepare the Alfredo sauce as follows: Saute’ onions in oil and butter over medium heat for 5 minutes, adding garlic in the last minute. Add Neuchatel cheese and half & half, stirring until combined. Salt and pepper to taste. When squash removed from oven, loosen squash “spaghetti” with a fork so it will take the sauce. Pour sauce over/into the squash and gently mix by lifting and turning a few times with a fork. Top with a handful of Parmesan cheese, return to oven, and bake again for 20 minutes or until turning golden and bubbling. Serves 2.