Spaghetti Squash Alfredo
Spaghetti Squash Alfredo is the low-carb alternative to Chicken Alfredo and it’s every bit as delicious as the original! The spaghetti squash in this recipe is a healthy substitute for pasta and it’s very easy to prepare, too.
Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 30 minutes
Yield: 8 Servings
- 1 whole spaghetti squash, about 3 pounds
- ½ cup butter
- 1 cup heavy cream
- 1 clove garlic, minced
- ½ teaspoon cracked pepper
- ¼ teaspoon salt
- 2 cups shredded parmesan
- 1 cup shredded mozzarella
- 1 teaspoon minced fresh parsley
To cook the spaghetti squash:
- Preheat oven to 400°.
- Cut squash in half length-wise and scoop out seeds with a spoon, and discard seeds.
- Drizzle with olive oil and place face down on a baking sheet.
- Bake for one hour or until squash is fork tender.
- Once squash is cooked, shred squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.
To make the alfredo sauce:
- Melt butter in a sauce pan over medium heat.
- Once butter has melted, add cream, garlic, salt, and pepper and bring to a simmer.
- Turn off heat and add shredded parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy.
- Pour alfredo sauce over squash and stir to coat.
- Spoon squash into the empty squash halves – or alternately, add to a 9×9 baking dish – and sprinkle with mozzarella.
- Bake at 350° for 10 minutes.
- Top with grilled chicken, if desired.