Step 1

Preheat oven to 400 degrees F.

Step 2

Pierce squash a few times all over with a sharp knife, then transfer to a baking sheet.

Step 3

Roast until tender (usually 1 hour for a 3 pound squash for al dente strands, which is what you want. Roast too long and it could get mushy.) Then let cool for 15 minutes.

Step 4

Once squash is cool enough to handle, cut in half, lengthwise. Remove and discard the seeds and pulp.

Step 5

Using a fork, scrape the rest of the squash to get long strands (like spaghetti.) Place in a bowl and keep warm.

Step 6

In a large nonstick saucepan, add the cream and butter over medium-low heat; whisk until butter has melted.

Step 7

Add in the minced garlic and all the seasonings; whisk until combined and smooth.

Step 8

Bump up the heat slightly and bring to a gentle simmer (do not boil) and cook for 3-5 minutes, whisking constantly, until it starts to thicken and has reduced a bit. (Make sure your sauce isn’t boiling or it will curdle, and don’t stop whisking or you run the risk of the sauce sticking and burning.)

Step 9

Stir in the parmesan cheese just until melted and the sauce is smooth.

Step 10

Divide squash among bowls or plates. Spoon Alfredo sauce evenly over the tops. Garnish with a couple turns of fresh cracked black pepper, some chopped parsley, and serve with lemon wedges.

Step 11

Enjoy warm!