Description
This creamy Spaghetti Squash Alfredo is a delicious low-carb twist on classic Alfredo pasta. Roasted spaghetti squash provides a healthy, gluten-free base, while a rich, cheesy sauce made with heavy cream, Parmesan, and cream cheese adds indulgent flavor. Garnished with fresh parsley, this vegetarian main course is perfect for a comforting and nutritious meal.
Ingredients
Scale
Squash
- 1 medium spaghetti squash, halved and seeded
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons cream cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Place the cut-side down spaghetti squash halves on a baking sheet. Roast for 35–40 minutes until the flesh is tender and easily shredded with a fork.
- Prepare the Alfredo Sauce: While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant and golden.
- Add Cream and Cheeses: Pour in the heavy cream and bring it to a simmer. Stir in the cream cheese until it melts smoothly into the cream.
- Finish the Sauce: Stir in the Parmesan cheese, salt, pepper, and ground nutmeg. Continue cooking the sauce for about 5 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Shred the Squash: Remove the spaghetti squash from the oven and allow it to cool slightly. Use a fork to shred the flesh into spaghetti-like strands right in the squash shells or transfer to a bowl.
- Toss and Serve: Add the shredded squash strands to the skillet with the Alfredo sauce. Gently toss everything together until the strands are fully coated with sauce. Garnish with chopped parsley, if desired, and serve warm.
Notes
- Add cooked chicken, shrimp, or steamed broccoli for extra protein and flavor.
- Substitute half-and-half for heavy cream to make a lighter Alfredo sauce.
- Make sure not to overcook the squash to keep the strands tender but not mushy.
- Use freshly grated Parmesan for the best flavor and texture in the sauce.
