Description
This creamy spaghetti squash alfredo is a delicious low-carb alternative to traditional pasta that is rich in flavor and easy to prepare.
Ingredients
Scale
- 1 large spaghetti squash (about 2 to 3 lbs)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup mozzarella cheese, shredded
- 1/4 teaspoon ground nutmeg (optional)
- Fresh chopped parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash lengthwise, scoop out seeds.
- Drizzle cut sides with olive oil, season with salt and pepper.
- Place squash halves cut-side down on parchment-lined baking sheet. Roast 40–45 minutes.
- Meanwhile, melt butter in a saucepan over medium heat.
- Add garlic and sauté until fragrant (about 1 minute).
- Stir in heavy cream and milk. Bring to a light simmer.
- Slowly whisk in Parmesan cheese until sauce is smooth. Add nutmeg, salt, and pepper to taste.
- Let roasted squash cool slightly, then fluff strands with a fork.
- Pour Alfredo sauce into each squash shell, mix gently with the strands.
- Top with shredded mozzarella. Bake again 10–15 minutes until bubbly.
- Broil for 2–3 minutes for a golden cheesy top, watching closely.
- Garnish with parsley and serve hot.
Notes
- This dish is a great low-carb alternative to traditional pasta.
- Feel free to add your favorite proteins such as grilled chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg