Description
A creamy low-carb alternative to classic alfredo made with baked spaghetti squash.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp butter
Instructions
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside with olive oil and season with salt and pepper.
- Place cut-side down on a baking sheet and bake for 40-45 minutes.
- While squash bakes, melt butter in a saucepan over medium heat.
- Add garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and simmer for 3-4 minutes.
- Stir in parmesan cheese until smooth.
- Remove squash from oven, shred the flesh with a fork.
- Toss shredded squash with alfredo sauce and serve.
Notes
- For extra flavor, add cooked chicken or shrimp.
- Use freshly grated parmesan for best texture.
- Leftovers keep well for 2-3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 65mg
Keywords: baked spaghetti squash alfredo, low carb alfredo, spaghetti squash recipe