Description
A lighter alternative to traditional pasta, this Spaghetti Squash Alfredo combines the nutty flavors of Parmesan and garlic with tender spaghetti squash for a comforting, delicious meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 40 minutes, or until tender.
- While the squash is roasting, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Once the squash is done, use a fork to scrape the insides to create spaghetti-like strands. Serve the spaghetti squash topped with the Alfredo sauce and garnish with chopped parsley.
Notes
For a vegetarian option, incorporate mushrooms and spinach into the sauce. For extra creaminess, consider adding cream cheese.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg