Spaghetti Squash Alfredo - quick and easy, Low Carb, LCHF, Ketogenic

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Preheat the oven to 375°F (190°C).

Cut the spaghetti squash in half lengthwise, scoring it first if needed to make cutting easier.

Scoop out the pulp and seeds from the squash.

Wrap the squash halves in foil with the open face up and place them on a baking sheet.

Roast the squash in the oven for 30 to 40 minutes, checking for doneness after 30 minutes.

In a medium-sized skillet preheated over medium-high heat, melt the butter and then reduce to medium-low heat.

Add the heavy cream to the melted butter and stir in the garlic salt and dried basil.

Cook the sauce over low heat for about 10 to 15 minutes, stirring occasionally until it thickens slightly.

Remove the spaghetti squash from the oven and carefully unwrap the foil, avoiding steam burns.

Let the squash cool for about 15 minutes until it can be handled, then shred the flesh with a fork into spaghetti-like strands.

Reserve about 2 cups of the spaghetti squash for another recipe, if desired, and add the remaining squash to the Alfredo sauce in the skillet.

Stir the sauce through the spaghetti squash until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens