Description
A creamy low-carb alternative to classic alfredo, this baked spaghetti squash alfredo is rich, satisfying, and packed with flavor.
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
- 1/4 tsp nutmeg
- 1 tbsp butter
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise and scoop out seeds.
- Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet.
- Bake for 40 minutes or until tender.
- Scrape squash into strands with a fork.
- In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
- Pour in heavy cream, then stir in Parmesan and nutmeg. Simmer for 3-5 minutes until thickened.
- Toss spaghetti squash strands with the alfredo sauce.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add grilled chicken or shrimp for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg
Keywords: baked spaghetti squash alfredo, low carb alfredo, healthy pasta alternative