How to Make Low-Carb Spaghetti Squash Alfredo - A Step-by-Step Guide

Low-carb diets have gained popularity in recent years for their potential health benefits, including weight loss and improved blood sugar control. However, many people struggle with finding tasty and satisfying low-carb meal options. That's where our recipe for Low-Carb Spaghetti Squash Alfredo comes in.

This dish is a delicious alternative to traditional pasta Alfredo, as it swaps out high-carb noodles for nutrient-packed spaghetti squash. Spaghetti squash is a versatile and nutritio...

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Ingredients

  • 2 (2 pound) spaghetti squash, halved and seeded
  • 2 teaspoons olive oil, divided
  • ¾ teaspoon salt, divided
  • 1 small head garlic
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1 ½ cups freshly grated Parmesan cheese
  • 1 pinch freshly grated nutmeg
  • 1 tablespoon chopped fresh parsley

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Additional Time: 5 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.
  • Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.
  • Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.
  • Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter.
  • Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.
  • Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce; stir well.
  • Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.
  • Nutrition

    614 cal.

    • Total Fat: 47g
    • Saturated Fat: 27g
    • Cholesterol: 138mg
    • Sodium: 998mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 16g
    • Vitamin C: 14mg
    • Calcium: 498mg
    • Iron: 2mg
    • Potassium: 620mg