1 medium spaghetti squash
For the Skyr Alfredo Sauce:
1 cup whole milk
1 container siggi’s Plain 0%
1 cup parmesan cheese, grated
Preheat the oven to 375*F. Cut the squash in half lengthwise with a sharp knife. Be careful while doing this. Scoop out the seeds with a spoon (you can wash and dry these and toast for a yummy treat). Place on a parchment lined baking sheet with the cut side down and roast for about 45 minutes or until the skin feels tender.
While the squash is roasting, make the skyr alfredo sauce. Gently warm the milk and yogurt in a small pan. Use a whisk to make sure it’s smooth. When the mixture appears creamy and smooth and is just staring to bubble, slowly add the cheese, whisking as you toss it. Be careful to not let the sauce come to a rolling boil as the mixture can begin to separate. When the cheese is completed melted into the milk and skyr mixture, take off heat and set aside.
Remove the roasted spaghetti squash from the of oven and using a fork, pull the flesh of the squash to create spaghettilike strands. Remove the strands and using a large bowl, toss with the sauce until well coated.
Top with extra parmesan cheese and a bit of cayenne pepper for kick!