Spaghetti Squash Alfredo
Indulge in the creamy, guilt-free decadence of Spaghetti Squash Alfredo, a low-carb twist on the classic Italian comfort food! This dish features tender, roasted spaghetti squash that transforms into pasta-like strands, perfectly paired with a rich and velvety homemade Alfredo sauce made from heavy cream, Parmesan cheese, and a hint of garlic. A dash of nutmeg adds a warm, nutty undertone to the sauce, while fresh parsley provides a burst of freshness. With just 15 minutes of prep and the oven doing most of the work, you'll have a luxurious, gluten-free meal that's as satisfying as it is simple. Perfect for weeknight dinners or elegant entertaining, this spaghetti squash recipe is a must-try for anyone seeking a wholesome yet indulgent treat.
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Recipe Information
Ingredients
- 1 medium-sized Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 3 cloves Garlic
- 1 cup Heavy cream
- 1 cup Parmesan cheese
- 2 tablespoons Parsley
- 0.25 teaspoons Nutmeg (optional)
Instructions
Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush the cut sides of the squash with 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 35-40 minutes, or until the flesh is tender and easily shreds with a fork.
While the squash is roasting, prepare the Alfredo sauce. In a large skillet, heat 2 tablespoons of butter over medium heat.
Mince the garlic and sauté it in the butter for 1-2 minutes until fragrant but not browned.
Add the heavy cream to the skillet and reduce the heat to low. Stir occasionally and let it simmer for 3-4 minutes.
Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Stir in the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and nutmeg (if using).
Remove the skillet from heat and set the sauce aside.
Once the squash is done roasting, let it cool slightly. Using a fork, scrape the flesh to create spaghetti-like strands.
Transfer the squash strands to the skillet with the Alfredo sauce. Toss gently to combine and evenly coat the squash with the sauce.
Garnish with freshly chopped parsley and serve immediately. Optionally, add extra Parmesan cheese on top.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 4469 mg | 194% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 24.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1136 mg | 87% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1234 mg | 26% | |
*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.
