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Creamy Garlic Parmesan Spaghetti Squash Alfredo

A fork lifts strands of cheesy Spaghetti Squash Alfredo, showing the creamy sauce and grated Parmesan cheese.
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A recipe for a rich, creamy Alfredo sauce served over roasted spaghetti squash strands, offering a low-carb and gluten-free pasta alternative.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds.
  3. Place the squash halves cut-side down on a baking sheet. Roast for 30 to 40 minutes, or until the flesh is tender when pierced with a fork.
  4. Let the squash cool slightly. Use a fork to scrape the flesh into strands, resembling noodles. Set aside.
  5. While the squash cools, prepare the sauce. Melt the butter in a medium saucepan over medium heat.
  6. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  7. Pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low.
  8. Stir in the grated Parmesan cheese until the sauce is smooth and thickened.
  9. Season the sauce with salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning if needed.
  10. Add the spaghetti squash strands to the sauce and toss gently to coat everything evenly.
  11. Serve immediately, topped with extra grated Parmesan cheese.

Notes

  • To speed up cooking, you can microwave the squash halves for 8-10 minutes until tender before scraping out the strands.
  • For a thicker sauce, simmer the cream slightly longer before adding the cheese.
  • Use fresh, high-quality Parmesan cheese for the best flavor.

Nutrition

Find it online: https://cookerycourier.com/spaghetti-squash-alfredo-recipe/