KETO SPAGHETTI SQUASH ALFREDO

Keto Spaghetti Squash Alfredo

We know you’re excited about this KETO SPAGHETTI SQUASH ALFREDO, because who doesn’t love alfredo?! It was one of our favorite meals as a kid, and thankfully, with this recipe, it’s still a family favorite!

AuthorHolly CookCategory

We know you’re excited about this KETO SPAGHETTI SQUASH ALFREDO, because who doesn’t love alfredo?! It was one of our favorite meals as a kid, and thankfully, with this recipe, it’s still a family favorite!

Keto Spaghetti Squash Alfredo
Yields4 Servings
Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins
 halved/seeded 2 (two pound) spaghetti squash,
 2 teaspoons olive oil, divided
 ¾ teaspoon salt, divided
 1 small head garlic
Sauce:
 1 ½ cups freshly grated Parmesan cheese
 4 tablespoons unsalted butter
 1 cup heavy cream
 One pinch freshly grated nutmeg
 1 tablespoon chopped fresh parsley
1

Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper.

2

Take a fork and pierce the spaghetti squash shells many times with it. Over the cut sides of the squash, brush one teaspoon olive oil evenly and season with salt. On the prepared baking sheet, place spaghetti squash, cut sides down.

3

Take knife and from the top of the garlic, cut 1/4 inch. Season with a pinch of salt and drizzle with one teaspoon olive oil. Wrap in a double layer of foil and with the squash, place on the baking sheet.

4

Until squash shreds easily with a fork, roast in the preheated oven, about thirty mins.

5

Start the sauce after the squash and garlic have been roasting for twenty mins. In a saucepan, melt two tbsp. butter over medium heat. Pour in cream and simmer for two mins. Stir in nutmeg and Parmesan cheese, whisking quickly until it gets smooth. Add remaining two tbsp. of butter.

6

Take the garlic and squash out from the oven. Into spaghetti strands, pull squash with a fork.

7

Let garlic cool slightly, then into a small dish, squeeze the cloves. To mash the pulp into a smooth consistency, use a fork. Stir well after adding to the cheese sauce.

8

Between the squash, divide Alfredo sauce evenly, sprinkle with parsley.
Serve & Enjoy!

Ingredients

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

Directions

1

Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper.

2

Take a fork and pierce the spaghetti squash shells many times with it. Over the cut sides of the squash, brush one teaspoon olive oil evenly and season with salt. On the prepared baking sheet, place spaghetti squash, cut sides down.

3

Take knife and from the top of the garlic, cut 1/4 inch. Season with a pinch of salt and drizzle with one teaspoon olive oil. Wrap in a double layer of foil and with the squash, place on the baking sheet.

4

Until squash shreds easily with a fork, roast in the preheated oven, about thirty mins.

5

Start the sauce after the squash and garlic have been roasting for twenty mins. In a saucepan, melt two tbsp. butter over medium heat. Pour in cream and simmer for two mins. Stir in nutmeg and Parmesan cheese, whisking quickly until it gets smooth. Add remaining two tbsp. of butter.

6

Take the garlic and squash out from the oven. Into spaghetti strands, pull squash with a fork.

7

Let garlic cool slightly, then into a small dish, squeeze the cloves. To mash the pulp into a smooth consistency, use a fork. Stir well after adding to the cheese sauce.

8

Between the squash, divide Alfredo sauce evenly, sprinkle with parsley.
Serve & Enjoy!

KETO SPAGHETTI SQUASH ALFREDO

Leave a Comment