Low-Carb Spaghetti Squash Alfredo recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Ingredients
- 2 (2 pound) spaghetti squash, halved and seeded 2 teaspoons olive oil, divided ¾ teaspoon salt, divided 1 small head garlic 4 tablespoons unsalted butter 1 cup heavy cream 1 ½ cups freshly grated Parmesan cheese 1 pinch freshly grated nutmeg 1 tablespoon chopped fresh parsley
Nutrition Info
- 613.8 caloriescarbohydrate: 37.5 gcholesterol: 138.4 mgfat: 47.2 gfiber: 0.3 gprotein: 16.4 gsaturatedFat: 27.1 gservingSize: -sodium: 998.2 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Spaghetti Squash Alfredo
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.
Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.
Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.
Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter.
Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.
Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce, stir well.
Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.