Roasted Spaghetti Squash Alfredo
This super delicious roasted spaghetti squash Alfredo is all the things you love without all the carbs! High in fiber and even higher with flavor! Add some chicken and make this a dinner the whole family will love!
Servings: 4
Calories: 445
Ingredients
- 1-2 spaghetti squash
- 1 tablespoon avocado oil
- salt and pepper
Alfredo Sauce:
- 1 ½ Cups heavy whipping cream
- 1 Cup Shredded Parmesan Cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Oregano
Instructions
Spaghetti Squash:
- Preheat the oven to 450F. Using a fork or sharp knife, poke a few holes in the spaghetti squash and microwave in a microwave safe dish for 5 minutes. Let cool, so you can handle.
- Cut the squash in half lengthwise, scrape out the seeds with a spoon and brush each side with 1 tablespoon avocado oil and season with ¼ teaspoon salt. Place face down on a baking sheet and roast for 20-25 minutes or you can easily pierce the skin with a fork.
Alfredo Sauce:
- In a medium sauce pan, combine the heavy cream and seasoning over low heat. Simmer for 2 minutes. Stir in the parmesan cheese and cook until melted. Remove from the heat.
Assemble:
- Once your spaghetti squash is done roasting, use a fork and begin to shred, making noodles. Add your homemade alfredo sauce to your spaghetti squash and place back into oven to roast for a 5 minutes more. Makes 4 servings
Notes
- Nutrition is calculated as 1 cup of spaghetti squash and ¼th the Alfredo sauce.
- Add roasted chicken, shrimp, broccoli or Brussels sprouts for a complete meal.
Nutrition
Calories: 445 | Carbohydrates: 6g | Protein: 14g | Fat: 46g | Fiber: 1g