Spaghetti Squash Alfredo Low Carb
Indulge in the luscious creaminess of this Spaghetti Squash Alfredo, a low-carb twist on a classic Italian favorite. This recipe transforms roasted spaghetti squash into delicate, pasta-like strands that soak up a rich, velvety Alfredo sauce made with heavy cream, Parmesan, and cream cheese. Infused with garlic and a touch of optional nutmeg for warmth, this dish delivers indulgent flavors while staying keto- and gluten-friendly. With just 15 minutes of prep time and simple ingredients like fresh parsley for garnish, this wholesome, guilt-free meal is perfect for busy weeknights or satisfying comfort food cravings.
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Butter
- 3 medium Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 ounces Cream cheese
- 0.25 teaspoon Nutmeg (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush the flesh side of the squash with 1 tablespoon of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast in the oven for 35-40 minutes or until the squash flesh is tender and easily shredded with a fork.
While the squash is roasting, heat a large skillet over medium heat and melt the butter.
Add the minced garlic and sauté for about 1-2 minutes, or until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir occasionally to prevent sticking.
Add the grated Parmesan cheese, cream cheese, remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir until the cheeses melt and the sauce becomes smooth and creamy. This will take about 3-5 minutes.
If desired, stir in a pinch of nutmeg for added warmth to the Alfredo sauce.
Remove the skillet from heat and set the sauce aside.
Once the spaghetti squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands. Place the strands into a large bowl.
Pour the Alfredo sauce over the spaghetti squash strands and gently toss to coat them evenly.
Divide into serving plates, garnish with chopped fresh parsley, and enjoy your creamy low-carb Spaghetti Squash Alfredo!
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 107.9 g | 540% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5857 mg | 255% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 31.9 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1225 mg | 94% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1524 mg | 32% | |
*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.
