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Creamy Spaghetti Squash Alfredo Recipe

Discover the deliciously healthy Creamy Spaghetti Squash Alfredo, a nutritious twist on a classic favorite. This recipe uses spaghetti squash as a low-calorie, low-carb alternative to pasta, combined with a velvety Alfredo sauce. Packed with vitamins and fiber, it’s perfect for anyone on a keto or gluten-free diet. Easy to make and customizable, this comforting dish will satisfy your cravings while keeping your health goals in check. Enjoy a guilt-free indulgence tonight!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper to taste

4 cloves garlic, minced

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup grated Parmesan cheese (or nutritional yeast for a vegan version)

1/2 teaspoon nutmeg

1 tablespoon fresh parsley, chopped (for garnish)

1/4 cup chopped walnuts or pine nuts (optional, for crunch)

Instructions
 

Bake the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the olive oil over the cut sides and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper. Bake for 30-40 minutes until the flesh is tender and you can easily shred it with a fork.

    Prepare the Alfredo Sauce: While the squash is baking, in a medium saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.

      Add Cheese and Nutmeg: Gradually whisk in the grated Parmesan cheese (or nutritional yeast) until melted and the sauce has thickened slightly. Stir in the nutmeg and season with salt and pepper to taste. Allow the sauce to simmer on low heat while the squash finishes cooking.

        Spaghetti Squash Preparation: Once the squash is done, remove it from the oven and flip the halves cut-side up. Use a fork to scrape the flesh into spaghetti-like strands.

          Combine: In a large mixing bowl, combine the spaghetti squash strands with the Alfredo sauce. Toss gently to coat the squash evenly with the sauce.

            Serve: Plate the creamy spaghetti squash Alfredo and garnish with chopped parsley and a sprinkle of walnuts or pine nuts for added texture. Enjoy hot!

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings