Low-Carb Spaghetti Squash Alfredo recipe

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Ingredients

2 (2 pound) spaghetti squash, halved and seeded
2 teaspoons olive oil, divided
¾ teaspoon salt, divided
1 small head garlic
4 tablespoons unsalted butter
1 cup heavy cream
1 ½ cups freshly grated Parmesan cheese
1 pinch freshly grated nutmeg
1 tablespoon chopped fresh parsley

Nutrition Info

613.8 calories
carbohydrate: 37.5 g
cholesterol: 138.4 mg
fat: 47.2 g
fiber: 0.3 g
protein: 16.4 g
saturatedFat: 27.1 g
servingSize: -
sodium: 998.2 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.

  3. Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.

  4. Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.

  5. Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter.

  6. Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.

  7. Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce, stir well.

  8. Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.

Recipe Yield

4 servings

Recipe Note

Spaghetti squash replaces the traditional fettuccine, making this a low-carb dish. A mortar and pestle can be used to cream the roasted garlic, if desired.

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