Spaghetti Squash Alfredo
A creamy and rich twist on the classic Italian dish, this Spaghetti Squash Alfredo is a healthy alternative to traditional pasta, perfect for any occasion.
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced Enhances flavor
- 1 cup heavy cream Can be swapped for coconut or cashew cream for a lighter option
- 1 cup grated Parmesan cheese Freshly grated melts better than pre-grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- a pinch ground nutmeg Optional but recommended for depth of flavor
- 1/2 cup cooked shrimp or chicken Optional protein addition
- 2 tablespoons freshly chopped parsley For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place both halves cut-side down on a baking sheet.
- Roast the squash for 35 to 40 minutes, or until the flesh is tender and can be shredded easily.
Sauce Preparation
- Melt the butter in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a soft simmer. Stir in grated Parmesan cheese, salt, pepper, and optional nutmeg.
- Let the sauce simmer for 3 to 4 minutes, stirring frequently until it thickens.
Assembly
- Shred the roasted squash into strands using a fork.
- Pour the Alfredo sauce over the squash and toss gently to coat. If using, stir in the cooked shrimp or chicken.
- Sprinkle with extra Parmesan cheese and place under the broiler for 2 to 3 minutes until bubbly and golden.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
For a healthier alternative, use vegetables like sautéed spinach or mushrooms. Store leftovers in an airtight container for up to 3 days.