Spaghetti Squash Alfredo

This simple, mouth watering spaghetti squash recipe is a perfect way to satisfy your pasta cravings, without all the carbs! Consider spaghetti squash your new best friend, because it provides you with endless benefits! This particular squash variety is great for digestive health with its high fiber content, keeping you full for longer which may also aid in weight loss. It also contains many vitamins and antioxidants which are beneficial for heart health, eye health, and strengthening the immune system. It even benefits bone health with the manganese it provides. But what is even more convenient about this squash is that it requires no spiraling or prepping. Once it cooks, it simply turns into little noodles at the touch of a fork and the outer rind becomes the perfect bowl. The homemade Alfredo sauce in this recipe pairs great with the spaghetti squash because it is savory and decadent, which compliments the slightly sweet aroma of the squash. If you are looking for a low carb, gluten free, all around healthy version of an Alfredo pasta, give this recipe a try!

What Ingredients Do I Need?

• Spaghetti squash

• Broccoli

• Grated parmesan cheese

• Heavy whipping cream

• Cream cheese

• Garlic powder

• Black pepper

• Salt

• Olive Oil spray

Spaghetti Squash Alfredo

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Servings: 4

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This simple, mouth watering spaghetti squash recipe is a perfect way to satisfy your pasta cravings, without all the carbs!

Ingredients

• 1 whole spaghetti squash
• 4 cups broccoli
• 1/2 cup grated Parmesan cheese
• 3/4 cup heavy whipping cream
• 4 oz. cream cheese
• 1 tsp garlic powder
• Sprinkle of salt and black pepper
• Olive oil spray

Instructions

1. First, preheat the oven to 425 degrees.
2. Take the spaghetti squash and carefully stab it a few times all the way around with a knife, maybe 5 or 6 times.
3. Next microwave for 3 minutes. This process will allow the spaghetti squash to be easier to cut in half.
4. Carefully remove the squash from the microwave, and slice it in half long ways.
5. Take a spoon and remove the seeds and strands in the middle. Similar to the way you would a pumpkin squash.
6. Spray the inside with the cooking spray of your choice, and sprinkle with salt and pepper.
7. Cover a cooking tray with aluminum foil, and place both halves on the tray, with the inside facing down.
8. Bake for 30 minutes, until the tops of the squash are soft and a little brown.
9. While the squash is cooking, take a skillet and saute the broccoli pieces on medium high until tender, about 6 or 7 minutes.
10. Then make the Alfredo sauce by adding cream cheese and heavy whipping cream to a small pot on medium heat.
11. Once the cream cheese softens, whisk it in with the heavy cream. (It is normal to have small lumps still).
12. Lastly, add the Parmesan cheese and garlic powder and stir until all is mixed well.
13. Remove the squash from the oven, turn it over, and use a fork to gently shred the insides of the squash. They should come apart easily and resemble little noodles. (Tip: hold the ends of the squash where the stem is to help from burning your fingers).
14. The outside rind of the spaghetti squash serves as its own bowl to hold the "pasta"!
15. Evenly mix in the broccoli and Alfredo sauce to both halves. Mix together and enjoy!

Recommended Products

Olive Oil Spray

Nutrition Facts (per serving)

Calories

402

Carbs

27 g

Net carbs

22 g

Protein

11 g

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