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.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

Step 3

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.

Step 4

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.

Step 5

While the squash is roasting, prepare the Alfredo sauce. In a large skillet, heat 2 tablespoons of butter over medium heat.

Step 6

Mince the garlic and sauté it in the butter for 1-2 minutes until fragrant but not browned.

Step 7

Add the heavy cream to the skillet and reduce the heat to low. Stir occasionally and let it simmer for 3-4 minutes.

Step 8

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).

Step 9

Remove the skillet from heat and set the sauce aside.

Step 10

Once the squash is done roasting, let it cool slightly. Using a fork, scrape the flesh to create spaghetti-like strands.

Step 11

Transfer the squash strands to the skillet with the Alfredo sauce. Toss gently to combine and evenly coat the squash with the sauce.

Step 12

Garnish with freshly chopped parsley and serve immediately. Optionally, add extra Parmesan cheese on top.

Nutrition Facts

Serving size	(1392.2g)

Amount per serving	% Daily Value*
Calories	1956.3

Total Fat 164.9g	0%
Saturated Fat 77.7g	0%
Polyunsaturated Fat 11.5g
Cholesterol 348.9mg	0%
Sodium 4468.9mg	0%
Total Carbohydrate 70.2g	0%
Dietary Fiber 14.9g	0%
Total Sugars 24.8g
Protein 39.6g	0%

Vitamin D 0IU	0%
Calcium 1135.9mg	0%
Iron 4.4mg	0%
Potassium 1234.4mg	0%

*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.

Source of Calories

Fat: 77.2%

Protein: 8.2%

Carbs: 14.6%