Low Carb Spaghetti Squash Alfredo
Indulge in the creamy decadence of this Low Carb Spaghetti Squash Alfredo, a wholesome twist on the classic Italian favorite! Perfect for those looking to savor the richness of Alfredo sauce without the extra carbs, this recipe transforms roasted spaghetti squash into tender, noodle-like strands that are tossed in a velvety sauce made with heavy cream, Parmesan cheese, garlic, and a hint of nutmeg. The dish is low-carb, gluten-free, and irresistibly flavorful, making it a satisfying option for weeknight dinners or elegant gatherings. With a sprinkle of fresh parsley and the option to customize the sauce with chicken broth for the perfect consistency, every bite is a celebration of guilt-free indulgence. Ready in just under an hour, this dish is packed with flavor, texture, and creamy comfort, while staying aligned with your health-conscious lifestyle.
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 3 cloves Garlic
- 1 cup Heavy cream
- 1 cup Parmesan cheese
- 2 tablespoons Parsley
- 0.25 teaspoons Ground nutmeg
- 0.25 cup Chicken broth (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle the cut sides of the squash with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes, or until fork-tender.
While the squash is roasting, mince the garlic and finely chop the parsley.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
Pour the heavy cream into the saucepan and bring it to a simmer. Reduce the heat to low and stir in the Parmesan cheese, ground nutmeg, remaining salt, and black pepper.
If the sauce is too thick, add up to 1/4 cup of chicken broth to reach your desired consistency. Stir and let simmer for an additional 2-3 minutes. Remove from heat and set aside.
Once the squash is done roasting, let it cool for a few minutes. Use a fork to scrape out the flesh into spaghetti-like strands and transfer to a large bowl.
Pour the Alfredo sauce over the spaghetti squash strands and toss to coat evenly.
Garnish with the chopped parsley and serve immediately.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 3784 mg | 165% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 29.7 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1184 mg | 91% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1471 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
