Description
Enjoy a comforting, low-carb version of Alfredo pasta with these delicious Spaghetti Squash Alfredo Boats. This recipe uses sweet spaghetti squash as a natural bowl, loaded with a rich, creamy sauce. It feels indulgent but keeps you on track!
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits.
- Place the squash halves cut-side down on a baking sheet. Roast for 30 to 40 minutes, or until tender when pierced with a fork.
- Let the squash cool slightly. Use a fork to scrape out the strands, creating ‘spaghetti’ piles in each squash half.
- While the squash cools, prepare the sauce. Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for one minute until fragrant.
- Pour in the heavy cream. Bring the cream to a gentle simmer, stirring occasionally. Do not boil.
- Reduce the heat to low. Stir in the Parmesan cheese, salt, pepper, and nutmeg until the sauce is smooth and thickened slightly.
- Pour the Alfredo sauce over the spaghetti squash strands in each boat. Mix gently to coat everything well.
- Top with extra Parmesan cheese. Serve immediately.
Notes
- For extra flavor, add a dash of white wine to the cream mixture before adding the cheese.
- You can add cooked chicken or steamed broccoli to make this a full meal.
- Scrape the squash strands directly into the shells for the best presentation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: Approx. 450
- Sugar: Approx. 6g
- Sodium: Approx. 400mg
- Fat: Approx. 38g
- Saturated Fat: Approx. 22g
- Unsaturated Fat: Approx. 16g
- Trans Fat: Approx. 1g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 5g
- Protein: Approx. 15g
- Cholesterol: Approx. 110mg