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Spaghetti squash has emerged as a delightful alternative to traditional pasta, celebrated for its unique texture and impressive nutritional profile. This versatile vegetable, when cooked, reveals strands resembling spaghetti, making it an excellent low-carb substitute for those looking to enjoy their favorite pasta dishes without the extra calories. In this recipe, we combine the wholesome goodness of spaghetti squash with the rich, creamy allure of Alfredo sauce, resulting in a dish that satisfies cravings while aligning with health-conscious eating.

Spaghetti Squash Alfredo

Discover the joy of cooking with this creamy spaghetti squash Alfredo recipe, a nutritious twist on the classic dish. This delightful low-carb alternative to traditional pasta offers a satisfying, creamy sauce without the extra calories. Made with wholesome ingredients like roasted spaghetti squash, garlic, and rich Parmesan cheese, it's perfect for health-conscious eaters. Elevate your meals with this delicious recipe that combines comfort and nutrition in every bite!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

1 cup heavy cream

1 cup freshly grated Parmesan cheese

2 cloves garlic, minced

1/4 teaspoon nutmeg

1/2 cup frozen peas (optional)

Fresh parsley, chopped (for garnish)

Extra Parmesan cheese, for topping

Instructions
 

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with olive oil, then sprinkle with salt and pepper. Place the squash cut-side down on a parchment-lined baking sheet.

    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. Remove from oven and let cool for a few minutes.

      Scoop Out the Squash: Using a fork, gently scrape the flesh of the spaghetti squash to create strands. Set aside.

        Make the Alfredo Sauce: In a large saucepan over medium heat, add the olive oil and minced garlic. Cook for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Reduce heat and stir in the Parmesan cheese, continuing to stir until melted and creamy. Add nutmeg, salt, and pepper to taste.

          Combine Pasta and Sauce: If using, stir in the frozen peas to the sauce and let them warm through for about 2 minutes. Then add the spaghetti squash strands into the sauce and toss until evenly coated and heated through.

            Serve: Plate the creamy spaghetti squash Alfredo, and garnish with chopped parsley and extra grated Parmesan cheese on top. Enjoy your delicious and unique take on a classic Alfredo!

              Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4