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In the quest for delicious and healthy meals, spaghetti squash has emerged as a versatile superstar in the culinary world. This unique vegetable provides a fantastic alternative to traditional pasta, offering a lower-carb, gluten-free option that satisfies those cravings without the guilt. Our recipe for Creamy Spaghetti Squash Alfredo Delight takes the wholesome goodness of spaghetti squash and marries it with a rich, creamy Alfredo sauce, creating a dish that's both indulgent and nourishing. Whether you're a health-conscious eater or a devoted pasta lover, this delightful recipe is sure to please your palate while keeping your dietary preferences in mind.

Easy Spaghetti Squash Alfredo Recipe

Discover the delightful taste of Creamy Spaghetti Squash Alfredo Delight, a healthy twist on traditional pasta! This recipe makes use of spaghetti squash as a low-carb, gluten-free alternative, paired with a rich, creamy Alfredo sauce that’s easy to whip up. Perfect for health-conscious eaters and pasta lovers alike, it’s a satisfying dish loaded with flavor and nutrients. Try it out, and enjoy a delicious meal without the guilt!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper to taste

2 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon nutmeg

1 cup fresh spinach (optional)

Fresh parsley, chopped (for garnish)

Extra Parmesan cheese (for serving)

Instructions
 

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully 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 halves cut-side down on a baking sheet lined with parchment paper.

    Roast the Squash: Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and can be easily pierced with a fork. Let it cool for a few minutes before handling.

      Scrape the Squash: Use a fork to gently scrape the flesh of the spaghetti squash. This will create the spaghetti-like strands. Set aside.

        Prepare the Alfredo Sauce: In a large skillet over medium heat, add the remaining olive oil. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant (be careful not to burn it).

          Make the Cream Sauce: Add the heavy cream to the skillet and stir well. Bring it to a gentle simmer, then add in the grated Parmesan cheese, garlic powder, onion powder, and nutmeg. Whisk continuously until the cheese is melted and the sauce is smooth. If you like, toss in the fresh spinach at this point until wilted.

            Combine: Add the spaghetti squash strands to the skillet with the Alfredo sauce, tossing gently to coat the squash evenly with the creamy sauce. Season with additional salt and pepper if needed.

              Serve: Divide the spaghetti squash Alfredo among serving plates. Garnish with freshly chopped parsley and extra Parmesan cheese if desired.

                Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 4 servings