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Spaghetti Squash Alfredo
Perfectly tender roasted squash and a creamy homemade alfredo sauce come together in this low carb, keto friendly Spaghetti Squash Alfredo. It's great as a side or main vegetarian meal!
👥 6 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- bowl
- mixing bowl
- saucepan
- whisk
📝 Preparation Steps
1
Roast the squash
2
Preheat oven to 400 degrees F.
3
Cut the squash in half length-wise. Using a spoon, scoop out the seeds and discard. Drizzle with olive oil and place face down on a baking sheet. Bake for ⏱️ 1 hour or until squash is fork tender.
olive oil1 tablespoon
4
Using a fork, scrape the squash shredding it into long spaghetti-like strands.
5
Transfer to a large mixing bowl and keep warm.
6
Make the Alfredo Sauce
7
In a large nonstick saucepan, add 1 & 1/2 cups heavy cream and 1/2 cup butter over medium-low heat; whisk until butter has melted. Add in 2 cloves minced garlic, a 1/2 teaspoon EACH garlic powder and dried Italian seasoning, a 1/4 teaspoon EACH coarse salt and cracked black pepper, and 1/8 teaspoon crushed red pepper flakes; whisk until combined and smooth.
cup butter (, cut into cubes)1/2garlic (, minced)2 clovesteaspoon garlic powder1/2teaspoon crushed red pepper flakes1/8
8
Bump up the heat slightly and bring to a gentle simmer (do not boil) and cook for ⏱️ 3-5 minutes, whisking constantly, until it starts to thicken and has reduced a bit. (Make sure your sauce isn’t boiling or it will curdle, and don’t stop whisking or you run the risk of the sauce sticking and burning.) Stir in 2 cups freshly grated parmesan cheese just until melted and the sauce is smooth.
freshly grated Parmesan cheese2 cups
9
Take off the heat and toss with cooked squash strands. (If the sauce isn't quite thick enough, allow it to stand for ⏱️ 2-3 minutes before tossing with the squash.)
10
Assemble the Spaghetti Squash Alfredo
spaghetti squash (, cleaned and dried)3 pound
11
Spoon the coated squash back into the empty squash halves.
12
Sprinkle with shaved parmesan and parsley. You can enjoy right out of the squash or divide onto plates. Enjoy warm!
chopped parsley (, for garnish)1 tablespoon
Nutrition Facts
calories
414 kcal
fat Content
37 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
635 mg
protein Content
10 g
trans Fat Content
0.5 g
cholesterol Content
103 mg
carbohydrate Content
13 g
saturated Fat Content
22 g
unsaturated Fat Content
12 g
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