Description
This Spaghetti Squash Alfredo recipe is a creamy low-carb twist on classic Alfredo pasta. Made with roasted spaghetti squash, Parmesan, and garlic cream sauce, it’s a healthy comfort food that fits into gluten-free and keto-friendly diets. Perfect for a cozy weeknight meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 400°F and line a baking sheet.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash cut side down on the baking sheet and roast for 40 minutes until tender.
- Let squash cool slightly, then scrape into strands using a fork.
- In a skillet over medium heat, melt butter and sauté garlic for 1 minute.
- Add heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until melted and smooth.
- Season the sauce with salt and pepper.
- Add spaghetti squash strands to the skillet and gently mix to coat in the sauce.
- Let everything heat through for 2–3 minutes.
- Garnish with parsley if desired and serve hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
Keywords: Spaghetti Squash Alfredo, low-carb, gluten-free, keto-friendly