Spaghetti Squash Alfredo
Spaghetti squash Alfredo is a creamy, low-carb alternative to traditional pasta Alfredo. With its rich, cheesy sauce and tender squash strands, this dish is a perfect balance of comfort and health.
Equipment
- Baking Sheet
- Skillet
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
Alfredo Sauce
- 2 tbsp butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- salt to taste
- black pepper to taste
- 1 pinch nutmeg optional
- 2 tbsp fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Place squash halves cut-side down on a baking sheet and roast for 40-50 minutes until tender.
- Let the squash cool, then use a fork to scrape out the spaghetti-like strands.
- In a skillet over medium heat, melt butter and sauté garlic until fragrant.
- Add heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese and whisk until smooth.
- Season with salt, black pepper, and nutmeg if using.
- Add spaghetti squash strands to the sauce and toss to coat.
- Garnish with fresh parsley and serve immediately.
Notes
For extra protein, add grilled chicken or shrimp. For a vegan version, replace the cream with a cashew-based Alfredo sauce.