Spaghetti Squash Alfredo

Spaghetti Squash Alfredo is the low-carb alternative to Chicken Alfredo and it’s every bit as delicious as the original! The spaghetti squash in this recipe is a healthy substitute for pasta and it’s very easy to prepare, too.

Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 30 minutes
Yield: 8 Servings

Ingredients

• 1 whole spaghetti squash, about 3 pounds
• ½ cup butter
• 1 cup heavy cream
• 1 clove garlic, minced
• ½ teaspoon cracked pepper
• ¼ teaspoon salt
• 2 cups shredded parmesan
• 1 cup shredded mozzarella
• 1 teaspoon minced fresh parsley

Instructions

To cook the spaghetti squash:

1. Preheat oven to 400°.
2. Cut squash in half length-wise and scoop out seeds with a spoon, and discard seeds.
3. Drizzle with olive oil and place face down on a baking sheet.
4. Bake for one hour or until squash is fork tender.
5. Once squash is cooked, shred squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.

To make the alfredo sauce:

1. Melt butter in a sauce pan over medium heat.
2. Once butter has melted, add cream, garlic, salt, and pepper and bring to a simmer.
3. Turn off heat and add shredded parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy.

To assemble:

1. Pour alfredo sauce over squash and stir to coat.
2. Spoon squash into the empty squash halves – or alternately, add to a 9×9 baking dish – and sprinkle with mozzarella.
3. Bake at 350° for 10 minutes.
4. Top with grilled chicken, if desired.

From thelowcarblife.com