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    Home » Recipes » Keto-Friendly Spaghetti Squash Alfredo Recipe

    Published: Apr 4, 2018 · Modified: Mar 5, 2022 by Cari · This post may contain affiliate links. · Leave a Comment

    Keto-Friendly Spaghetti Squash Alfredo Recipe

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    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.

    Keto alfredo spaghetti squash

    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 made me think of this recipe?

    I love pasta, it's such an easy dinner especially when you're a single mom. I've been playing around with making keto-friendly substitutes to my reliable pasta standbys, which brings me to this spaghetti squash Alfredo recipe. The recipe is done in 20 minutes! I posted a picture of it on my Instagram and had an overwhelming amount of people asking for the recipe so, here it is.

    How do you make this recipe?

    • 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

    Looking for more keto-friendly recipes?

    • Keto Cauliflower Soup
    • Low Carb Keto Artichoke Spinach Dip
    • Low Carb Keto Chicken Parmesan
    Keto alfredo spaghetti squash
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    keto low carb-friendly spaghetti squash alfredo recipe

    Substitute pasta with spaghetti squash and smother with delicious alfredo saucce
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: American
    Servings: 4
    Calories: 517kcal
    Author: Cari

    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

    Nutrition

    Serving: 8oz | Calories: 517kcal | Carbohydrates: 20g | Protein: 12g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 623mg | Potassium: 365mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1819IU | Vitamin C: 5mg | Calcium: 376mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

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