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
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
1. Preheat oven to 400°F and line a baking sheet.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash cut side down on the baking sheet and roast for 40 minutes until tender.
4. Let squash cool slightly, then scrape into strands using a fork.
5. In a skillet over medium heat, melt butter and sauté garlic for 1 minute.
6. Add heavy cream and bring to a gentle simmer.
7. Stir in Parmesan cheese until melted and smooth.
8. Season the sauce with salt and pepper.
9. Add spaghetti squash strands to the skillet and gently mix to coat in the sauce.
10. Let everything heat through for 2–3 minutes.
11. Garnish with parsley if desired and serve hot.
Notes
Spaghetti squash should be roasted until fork-tender for best texture.
Use freshly grated Parmesan for a smoother, creamier sauce.
If using pre-cooked squash, pat dry to avoid watery sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting + Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2.5g
- Protein: 10g
- Cholesterol: 85mg