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Creamy Garlic Parmesan Spaghetti Squash Alfredo

Close-up of a serving of Spaghetti Squash Alfredo tossed in a rich, creamy white sauce and topped with grated cheese and black pepper.
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A recipe for a rich, creamy Alfredo sauce served over tender 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 serving
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  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 out 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 about one 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 melted.
  9. Season the sauce with salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.
  10. Add the spaghetti squash strands to the sauce. Toss gently to coat all the strands evenly.
  11. Serve immediately, topped with extra Parmesan cheese.

Notes

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

Nutrition

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