Spaghetti Squash Alfredo

In the realm of healthy eating, spaghetti squash has emerged as a popular alternative to traditional pasta. With its unique texture and mild flavor, spaghetti squash transforms into long, noodle-like strands when cooked, making it an excellent base for a variety of dishes. This versatile vegetable is not only a great way to reduce carbohydrate intake but also packs a nutritional punch, providing vitamins, minerals, and fiber that contribute to a balanced diet.

Discover a deliciously healthy twist on a classic favorite with this Creamy Spaghetti Squash Alfredo recipe. Spaghetti squash serves as a nutritious, low-carb alternative to traditional pasta, transforming into delightful noodle-like strands that pair perfectly with a rich and creamy Alfredo sauce. This easy-to-follow recipe not only caters to various dietary preferences but also delivers a satisfying dish for family dinners or meal prep. Indulge in a guilt-free, flavorful meal that will impress everyone at your table!

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Ingredients

1 medium spaghetti squash

1 tablespoon olive oil

2 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

2 tablespoons fresh parsley, chopped (for garnish)

Optional: grilled chicken or sautéed mushrooms for protein

Instructions

Prepare the Spaghetti Squash:

- Preheat your oven to 400°F (200°C).

- Cut the spaghetti squash in half lengthwise and scoop out the seeds.

- Drizzle the inside of each half with olive oil and sprinkle with salt and pepper.

- Place the squash cut-side down on a baking sheet lined with parchment paper and roast for about 40-50 minutes, or until the flesh is tender and can be easily scraped with a fork.

Make the Alfredo Sauce:

- In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the minced garlic for about 1 minute, until fragrant (be careful not to burn it!).

- Lower the heat and slowly pour in the heavy cream, stirring constantly. Allow it to simmer for 2-3 minutes.

- Gradually add the freshly grated Parmesan cheese, stirring until melted and smooth.

- Season the sauce with sea salt, black pepper, and nutmeg. Mix well until the sauce is creamy and well combined.

Combine and Serve:

- Once the spaghetti squash is roasted and cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.

- Add the spaghetti squash noodles to the skillet with the Alfredo sauce and gently toss to combine until all the strands are coated with the sauce.

- If desired, add in grilled chicken or sautéed mushrooms for added protein.

- Serve warm, garnished with fresh parsley on top.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings