Description
This creamy spaghetti squash Alfredo is a delicious low carb alternative to traditional pasta dishes.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 ounces cream cheese, softened
- 1/2 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle squash halves with olive oil and sprinkle with salt and pepper. Place cut side down on a parchment-lined baking sheet.
- Roast squash for 35–40 minutes until the flesh is tender and can be easily shredded with a fork.
- While the squash roasts, melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in heavy cream and softened cream cheese. Whisk until smooth and creamy.
- Add grated Parmesan cheese and simmer for 5–7 minutes until the sauce thickens.
- Remove roasted squash from oven, cool slightly, and shred into strands using a fork, keeping strands inside the shell.
- Pour Alfredo sauce over the squash strands and mix gently to combine.
- Top each squash half with shredded mozzarella cheese.
- Bake again at 375°F (190°C) for 10–15 minutes, or until the top is golden and bubbly.
- Garnish with chopped parsley and serve warm directly from the shell.
Notes
- For a spicier version, add red pepper flakes to the Alfredo sauce.
- This dish can also be topped with grilled chicken for added protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half of spaghetti squash
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg