This recipe is so delicious. you'll forget you're not eating pasta! Melted mozzarella cheese over a rich homemade alfredo sauce on top of roasted spaghetti squash makes for a delicious and low carb meal.
What made me start the Keto Diet?
So last year while trying to cope with my postpartum depression, raising a tiny human and dealing with baby daddy drama from ninth circle of hell... I ended up gaining about 25 pounds. By the time November came around, I was weighing as much as I did while I was 6 months pregnant. I had to tighten up the reigns on my weight because I could not afford a whole new wardrobe. I picked the worst time of the year, but the week before Christmas I decided to start the ketogenic diet. So far I'm down 27 pounds and counting.
What is spaghetti squash?
Spaghetti squash is a winter vegetable also known as vegetable spaghetti or noodle squash. The name comes from the spaghetti like flesh of the squash.
Is spaghetti squash keto friendly??
Yes! 1 cup of spaghetti squash has only 7 carbs. It is a very low-carb and low-calorie vegetable.
It means it has a similar amount of carbs as in brussel sprouts.
Spaghetti squash is an amazing vegetable to create tasty ketogenic diet recipes for pasta lovers.
Ingredients
- Spaghetti squash
- Extra Virgin Olive Oil
- salt
- Black pepper
- Water
- Heavy cream
- Cream cheese
- Parmesan cheese
- Unsalted butter
- Garlic powder
- White pepper
- Ground nutmeg
- Mozzarella
- Parsley or thyme
How do you make this recipe?
Roast the Spaghetti Squash
- Cut spaghetti squash in half and remove all the seeds.
- Drizzle the inside of the squash with olive oil and rub to cover the inside of the squash. Sprinkle with salt and pepper.
- Place squash halves, cut sides down, in an 8x8 casserole dish; add the ¼ cup water. Microwave, covered, on high for 15 minutes. Or until tender.
Make the Alfredo sauce
- In a medium saucepan over medium heat, place the cream cheese and butter. Once melted, slowly incorporate the heavy cream and ½ cup of Parmesan cheese. Once well combined, whisk in the garlic, pepper and nutmeg. Set to low heat and whisk occasionally.
Prepare your Spaghetti Squash Alfredo
- Once your spaghetti squash is tender, cool slightly and separate strands of squash with a fork. Spread the strands evenly onto the same 8x8 dish you cooked it in. Evenly pour the Alfredo sauce over the top of the squash stands.
- Top with the mozzarella cheese and ¼ cup of Parmesan cheese and place uncovered in the oven under broil until cheese is slightly browned and bubbly (about 3-5 minutes)
- Garnish with fresh thyme or parsley
Storage
Leftovers can keep in the refrigerator for upto 3 days in an airtight container. Reheat in the microwave.
Looking for more keto-friendly recipes?
keto low carb-friendly spaghetti squash alfredo recipe
Ingredients
- 1 Spaghetti squash 3-4 lbs
- 2 Teaspoons of Extra Virgin Olive Oil
- ¼ Teaspoon of salt
- ¼ Teaspoon of black pepper
- ¼ Cup water
- 1 Cup heavy cream
- 3 Oz cream cheese room temperature
- ¾ cup of Parmesan cheese separated
- 2 tablespoon of unsalted butter room temperature
- ½ teaspoon of garlic powder
- 1 Pinch white pepper
- 1 Pinch freshly ground nutmeg
- ¼ Cup of shredded mozzarella
- minced fresh parsley or thyme optional/ for garnish
Instructions
- Cut spaghetti squash in half and remove all the seeds.
- Drizzle the inside of the squash with olive oil and rub to cover the inside of the squash. Sprinkle with salt and pepper.
- Place squash halves, cut sides down, in an 8x8 casserole dish; add the ¼ cup water. Microwave, covered, on high for 15 minutes. Or until tender.
- While the squash is in the microwave, start working on the Alfredo sauce. In a medium saucepan over medium heat, place the cream cheese and butter. Once melted, slowly incorporate the heavy cream and ½ cup of Parmesan cheese. Once well combined, whisk in the garlic, pepper and nutmeg. Set to low heat and whisk occasionally.
- Once your spaghetti squash is tender, cool slightly and separate strands of squash with a fork. Spread the strands evenly onto the same 8x8 dish you cooked it in. Evenly pour the Alfredo sauce over the top of the squash stands.
- Top with the mozzarella cheese and ¼ cup of Parmesan cheese and place uncovered in the oven under broil until cheese is slightly browned and bubbly (about 3-5 minutes)
- Garnish with fresh thyme or parsley
AnneMarie Hughes says
I’m excited to make this.