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.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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

Step 3

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.

Step 4

Place the squash halves cut-side down on a baking sheet lined with parchment paper.

Step 5

Roast in the oven for 35-40 minutes or until the squash flesh is tender and easily shredded with a fork.

Step 6

While the squash is roasting, heat a large skillet over medium heat and melt the butter.

Step 7

Add the minced garlic and sauté for about 1-2 minutes, or until fragrant.

Step 8

Pour in the heavy cream and bring it to a gentle simmer. Stir occasionally to prevent sticking.

Step 9

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.

Step 10

If desired, stir in a pinch of nutmeg for added warmth to the Alfredo sauce.

Step 11

Remove the skillet from heat and set the sauce aside.

Step 12

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.

Step 13

Pour the Alfredo sauce over the spaghetti squash strands and gently toss to coat them evenly.

Step 14

Divide into serving plates, garnish with chopped fresh parsley, and enjoy your creamy low-carb Spaghetti Squash Alfredo!

Nutrition Facts

Serving size	(1667.6g)

Amount per serving	% Daily Value*
Calories	2494.7

Total Fat 219.9g	0%
Saturated Fat 107.9g	0%
Polyunsaturated Fat 15.1g
Cholesterol 500.0mg	0%
Sodium 5857.1mg	0%
Total Carbohydrate 83.4g	0%
Dietary Fiber 17.6g	0%
Total Sugars 31.9g
Protein 44.6g	0%

Vitamin D 6.7IU	0%
Calcium 1225.2mg	0%
Iron 4.8mg	0%
Potassium 1523.6mg	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: 79.4%

Protein: 7.2%

Carbs: 13.4%