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In recent years, spaghetti squash has gained significant popularity as a go-to low-carb alternative to traditional pasta. This versatile vegetable not only satisfies cravings for pasta but also adds a nutritious twist to your meals. Among the myriad of ways to prepare spaghetti squash, creamy spaghetti squash Alfredo stands out as a comforting and indulgent dish that remains healthy and wholesome. With its delightful creamy texture and rich flavor, this dish invites you to enjoy the essence of pasta without the carbs.

Creamy Spaghetti Squash Alfredo

Discover the joy of healthy comfort food with creamy spaghetti squash Alfredo! This delightful dish lets you indulge in rich, creamy flavors while keeping carbs in check. Spaghetti squash, a nutritious alternative to traditional pasta, is roasted to perfection and paired with a velvety Alfredo sauce made from fresh ingredients. Whether you're following a low-carb diet or simply want to enjoy more veggies, this recipe is a delicious way to satisfy your cravings without compromising on taste. Enjoy a wholesome meal that’s easy to prepare and perfect for any occasion!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

1 cup heavy cream

1 cup grated Parmesan cheese

3 cloves garlic, minced

1 teaspoon Italian seasoning

1/4 teaspoon nutmeg

Fresh parsley, chopped (for garnish)

Optional: cooked chicken or shrimp for protein

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise. Scrape out the seeds and discard them. Drizzle the cut sides with 1 tablespoon of olive oil and season with salt and pepper.

      Roast the Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 40-50 minutes, or until the flesh is tender and can easily be shredded with a fork.

        Make the Alfredo Sauce: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, being careful not to burn it.

          Add Cream and Cheese: Pour in the heavy cream, and bring it to a gentle simmer. Lower the heat and whisk in the grated Parmesan cheese until fully melted and combined. Stir in the Italian seasoning, nutmeg, and season with salt and pepper to taste.

            Prepare the Spaghetti Squash: Once the squash is done roasting, remove it from the oven and let it cool for a few minutes. Using a fork, scrape the flesh to create spaghetti-like strands.

              Combine: Add the spaghetti squash strands to the Alfredo sauce and gently toss to coat all of the strands with the sauce. If desired, fold in cooked chicken or shrimp at this point for added protein.

                Serve: Plate the creamy spaghetti squash Alfredo and garnish with fresh chopped parsley. Sprinkle with extra Parmesan cheese if desired.

                  Enjoy: Serve hot and enjoy your deliciously creamy, low-carb meal!

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