Spaghetti Squash “Alfredo”

6  lb.		large spaghetti squash, roasted
1		Yellow Onion - Fresh, Small
1-3/4  cups		raw cauliflower florets
2  teaspoons		garlic
1/2  teaspoon		salt
1		Cooking spray
1  cup		Whole Milk
8  servings		-1/2 cup ShopRite Parmesan
1/2  cup		peas

Tip: Click on the ingredient links to learn the nutritional information for all the Spaghetti Squash “Alfredo” ingredients. The serving size for any ingredient in Spaghetti Squash “Alfredo” may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Prep then roast the spaghetti squash in the oven for 35-40 minutes at 350.
Sauté the shallot in cooking spray in a medium pot until the shallot begins to brown. Add remaining ingredients (except spaghetti squash and optional add-ins) and bring to a boil. Cover, and turn to low. Cook 15 minutes or until the cauliflower is fall-apart soft. Pulverize until completely smooth, using an immersion or regular blender. Pour over spaghetti squash (with add-ins, if desired), and serve hot.