Low-carb Spaghetti Squash Alfredo

Indulge in a creamy and satisfying Low-Carb Spaghetti Squash Alfredo, a healthier twist on the classic pasta dish.

Low-carb Spaghetti Squash Alfredo

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

  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the cut sides with olive oil and season with salt and pepper.
  4. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
  5. While the squash is roasting, heat the olive oil in a skillet over medium heat.
  6. Add the minced garlic and cook for 1-2 minutes until fragrant.
  7. Pour in the heavy cream and bring to a simmer.
  8. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
  9. Use a fork to scrape the spaghetti squash into "noodles" and add them to the skillet with the alfredo sauce.
  10. Toss the squash noodles in the sauce until well coated and heated through.
  11. Season with additional salt and pepper if needed.
  12. 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