Low-Carb Spaghetti Squash Alfredo
Description
Homemade Alfredo cheese sauce with roasted spaghetti squash turns classic fettuccine Alfredo into a low-carb feast.
Ingredients
•
2 (2 pound) spaghetti squash, halved and seeded
•
2 teaspoons olive oil, divided
•
3/4 teaspoon salt, divided
•
1 small head garlic
•
4 tablespoons unsalted butter
•
1 cup heavy cream
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1 1/2 cups freshly grated Parmesan cheese
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1 pinch freshly grated nutmeg
•
1 tablespoon chopped fresh parsley
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
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.
3
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.
4
Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.
5
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.
6
Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.
7
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.
8
Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.