Squash Alfredo

I was watching the Food Network the other day, and they had a 2-hour (or was it 1-hour?) special all about low carb diets. They interviewed all kinds of people; doctors, families who had lost hundreds of pounds, etc. One man was a chef dedicated to low carb cooking and he gave a recipe for using spaghetti squash instead of pasta with Alfredo sauce. I tried it last night, and even though I wouldn't say it's a substitute for pasta, it's a very good dish, and has a 'comfort food' quality to it. A nice, hearty meal for these fall days. To make it, cut a spaghetti squash in half and take out the seeds. Then 'pull' the strings from the skin, and boil them in water for about 5 minutes. Drain as you would pasta. Then, although it wasn't mentioned by the chef, I sauteed them in a little butter and salt and pepper. It crisped the strings up a little bit, and it added flavor. Then, make a simple Alfredo sauce by melting about 2 tablespoons of butter, then adding about a cup of heavy cream and a cup of fresh Parmesan cheese. Bring to a boil and then simmer, stirring the entire time to blend the cheese. Pour the sauce over the squash, make a salad and there's dinner. Now, if they could just come up with tasty low-carb garlic bread ........