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Spaghetti Squash Alfredo Boats

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Spaghetti Squash Alfredo Boats offer a delicious low-carb twist on classic pasta, combining tender roasted squash strands with creamy Alfredo sauce served right in the squash shells.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Drizzle the squash halves with 1 tablespoon olive oil and season with a pinch of salt and pepper. Place cut side down on a baking sheet and roast for 35-40 minutes until tender.
  3. While the squash roasts, prepare the Alfredo sauce. In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, pepper, and nutmeg. Cook until sauce thickens, about 5 minutes, stirring frequently.
  5. Once the squash is cool enough to handle, use a fork to scrape the flesh into strands, keeping it inside the squash shells if possible.
  6. Toss the squash strands with the Alfredo sauce until well coated.
  7. Spoon the creamy spaghetti squash mixture back into the shells.
  8. Garnish with fresh parsley and serve warm.

Notes

For extra protein, add cooked grilled chicken or sautéed mushrooms into the Alfredo mixture before filling the squash shells.

Find it online: https://foodnarrative.com/spaghetti-squash-alfredo-boats/