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Healthy Creamy Spaghetti Squash Alfredo

A healthy and creamy alternative to traditional Alfredo, featuring spaghetti squash for a nutritious twist on comfort food.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large spaghetti squash
  • 1 cup heavy cream or a plant-based alternative
  • 1 cup grated Parmesan cheese or nutritional yeast for a vegan option
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Chopped fresh parsley (for garnish)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet.
Roasting
  1. Bake the spaghetti squash for about 30-40 minutes or until you can easily pierce the skin with a fork.
Making the Sauce
  1. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
  2. Lower the heat and stir in the heavy cream. Gradually whisk in the Parmesan cheese (or nutritional yeast), stirring until the sauce is silky and smooth.
Combining
  1. After the squash is cooked, remove it from the oven and let it cool for a few minutes. Scrape the insides with a fork to create spaghetti-like strands.
  2. Mix the spaghetti squash strands into the creamy sauce until well combined. Taste and adjust seasoning if needed.
Serving
  1. Dish the creamy spaghetti squash Alfredo into bowls and sprinkle with fresh parsley. Enjoy!

Notes

For best results, roast the squash before preparing the sauce. Substitutions include coconut cream for dairy-free or almond milk for a lighter option. Avoid overcooking the garlic to prevent bitterness.