spaghetti squash pasta

Baked spaghetti squash mixed with a delicious homemade Alfredo sauce made with cream, fresh spinach, and gooey mozzarella. You&#39;ll love this low carb, filling twist on a classic pasta recipe!

Creamy Spaghetti Squash

spaghetti squash, (halved longwise, seeds

olive oil, (for brushing)

butter

garlic, (minced)

heavy cream, ((Half & Half

parmesan cheese

Italian seasoning

mozzarella cheese, (divided)

baby spinach

salt, (to taste)

black pepper, (to taste)

chopped fresh parsley, (for garnish, optional)

Preheat oven to 400˚F. Line a baking sheet with parchment paper or foil.

Scoop out the seeds and stringy center from the squash and discard.

Place squash cut side up on the baking sheet. Brush with olive oil and sprinkle with salt and pepper; then turn them over, cut-sides down.

Bake for 35 to 40 minutes, or until tender. Let squash cool slightly, or until cool enough to handle.

Using a fork, shred the spaghetti squash while leaving about a 1/4-inch border around the sides. Set strings aside in a plate and transfer unfilled boats back to the baking sheet. Set aside.

In a large sauté pan melt butter over medium heat. Add garlic and cook for 20 seconds, or until fragrant.

Slowly pour in heavy cream and whisk. Continue to cook, stirring constantly, until just starting to thicken. Reduce heat to low, add parmesan and Italian seasoning; stir until combined. Remove from heat.

To the cream mixture, add the shredded spaghetti squash, 3/4 cup mozzarella cheese and the spinach; toss to coat. Taste for salt and pepper and adjust accordingly.

Divide mixture evenly among the squash boats.

Sprinkle with remaining mozzarella cheese. Return to oven and bake for 10 to 12 minutes, or until cheese is melted.

Remove from oven.

Cut squash boats in half.

Garnish with parsley and serve.

With roasted squash and a creamy homemade alfredo sauce, Spaghetti Squash Alfredo is an easy keto recipe, great as a side or main meal.

Spaghetti Squash Alfredo

spaghetti squash (, cleaned and dried)

heavy whipping cream

unsalted butter (,

garlic (, minced)

garlic powder

salt

black pepper

red pepper flakes

nutmeg

Parmesan cheese

parsley (, for garnish)

lemon wedges (, for serving)

Preheat oven to 400 degrees F.

Pierce squash a few times all over with a sharp knife, then transfer to a baking sheet.

Roast until tender (usually 1 hour for a 3 pound squash for al dente strands, which is what you want. Roast too long and it could get mushy.) Then let cool for 15 minutes.

Once squash is cool enough to handle, cut in half, lengthwise. Remove and discard the seeds and pulp.

Using a fork, scrape the rest of the squash to get long strands (like spaghetti.) Place in a bowl and keep warm.

Roast the squash

In a large nonstick saucepan, add the cream and butter over medium-low heat; whisk until butter has melted.

Add in the minced garlic and all the seasonings; whisk until combined and smooth.

Bump up the heat slightly and bring to a gentle simmer (do not boil) and cook for 3-5 minutes, whisking constantly, until it starts to thicken and has reduced a bit. (Make sure your sauce isn’t boiling or it will curdle, and don’t stop whisking or you run the risk of the sauce sticking and burning.)

Stir in the parmesan cheese just until melted and the sauce is smooth.

Divide squash among bowls or plates. Spoon Alfredo sauce evenly over the tops. Garnish with a couple turns of fresh cracked black pepper, some chopped parsley, and serve with lemon wedges.

Enjoy warm!

Make the Alfredo Sauce

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Creamy Spaghetti Squash

Spaghetti Squash Alfredo

Top 2 spaghetti squash pasta recipes from across the web

The most viewed spaghetti squash pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Spaghetti Squash

Spaghetti Squash Alfredo

The most viewed spaghetti squash pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine