Description
Spaghetti Squash Alfredo is a delightful twist on the classic Alfredo pasta dish, using spaghetti squash as a low-carb and gluten-free alternative.
Ingredients
Scale
- 1 medium spaghetti squash (about 2–3 lbs)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon nutmeg (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of each half with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 30-40 minutes.
- In a large skillet, sauté minced garlic over medium heat for about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer, cooking for 2-3 minutes.
- Gradually whisk in the grated Parmesan cheese until melted and smooth.
- Season the sauce with salt, black pepper, and nutmeg if using, and cook for another minute until thickened.
- Use a fork to scrape the flesh of the roasted spaghetti squash into strands.
- Add the spaghetti squash strands to the Alfredo sauce and toss gently to coat.
- Transfer to serving plates and garnish with additional Parmesan cheese and chopped parsley before serving.
Notes
- Choose a spaghetti squash that feels heavy for its size and has a smooth, golden-yellow exterior.
- Consider adding cooked chicken, shrimp, or sautéed vegetables for added protein and flavor.
- For a vegan version, substitute heavy cream with coconut milk and use nutritional yeast instead of Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg
Keywords: Spaghetti Squash, Alfredo, Low Carb, Gluten Free, Healthy Recipe