Low-carb Spaghetti Squash Alfredo
Indulge in a creamy and satisfying Low-Carb Spaghetti Squash Alfredo, a healthier twist on the classic pasta dish.
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
- While the squash is roasting, heat the olive oil in a skillet over medium heat.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Use a fork to scrape the spaghetti squash into "noodles" and add them to the skillet with the alfredo sauce.
- Toss the squash noodles in the sauce until well coated and heated through.
- Season with additional salt and pepper if needed.
- Serve the Low-Carb Spaghetti Squash Alfredo with a sprinkle of fresh parsley on top.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 10g
- Protein
- 15g
- Fat
- 20g
Supplies
Baking sheet Skillet Knife Cutting board
Tools
Fork Grater
Serving suggestions
Serve the Low-Carb Spaghetti Squash Alfredo with a side of steamed vegetables or a fresh green salad.
Tips & tricks
For added flavor, you can sauté some sliced mushrooms and add them to the alfredo sauce before tossing with the spaghetti squash.
Cost
$12