If you’re looking for a delicious, low-carb alternative to traditional pasta, this Creamy Spaghetti Squash Alfredo Recipe is perfect for your keto diet! Spaghetti squash is a versatile vegetable that transforms into tender, noodle-like strands of spaghetti when cooked, making it an ideal base for this rich and satisfying dish.
To start, you’ll cook spaghetti squash by roasting it on a baking sheet until the cut sides are tender and easily scraped into fluffy strands. The result? A spaghetti squash boat that’s ready to be stuffed with a velvety, keto-friendly Alfredo sauce made with almond milk, garlic, and Parmesan cheese. Seasoned with just a pinch of salt and pepper, this dish is simple yet bursting with flavor. Serve it as a main course or pair it with a fresh side salad for a complete, guilt-free meal. Whether you’re new to keto or a seasoned pro, this stuffed spaghetti squash recipe is sure to become a favorite in your healthy eating rotation!
Ingredients for Creamy Spaghetti Squash Alfredo (Keto-Friendly):
- 1 medium spaghetti squash (about 2-3 pounds)
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon salt (divided, for seasoning)
- 1/2 teaspoon black pepper (divided, for seasoning)
- 2 tablespoons unsalted butter (or ghee for a richer flavor)
- 3 cloves garlic (minced)
- 1 cup unsweetened almond milk (or heavy cream for a creamier texture)
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 1/4 teaspoon nutmeg (optional, for a hint of warmth)
- 1/4 cup cream cheese (softened, for added creaminess)
- Fresh parsley (chopped, for garnish)
This simple yet flavorful ingredient list ensures your Creamy Spaghetti Squash Alfredo is keto-friendly, low-carb, and absolutely delicious!
Step-by-Step Directions for Creamy Spaghetti Squash Alfredo (Keto-Friendly):
- Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
-
Prepare the Spaghetti Squash:
Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy pulp from the center using a spoon.
-
Season and Roast:
Drizzle the cut sides of the squash with olive oil and season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
-
Scrape the Squash:
Once the squash is cooked, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into strands of spaghetti, transferring them to a bowl. Set aside.
-
Make the Alfredo Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the unsweetened almond milk (or heavy cream) and bring the mixture to a gentle simmer.
-
Add Creaminess and Flavor:
Reduce the heat to low and stir in the cream cheese until fully melted and smooth. Gradually add the grated Parmesan cheese, stirring constantly until the sauce thickens. Season with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg (if using).
-
Combine Squash and Sauce:
Add the strands of spaghetti squash to the Alfredo sauce, gently tossing to coat them evenly. Cook for 2-3 minutes until everything is heated through.
-
Serve and Garnish:
Transfer the creamy spaghetti squash Alfredo to a serving dish or back into the spaghetti squash boat for a fun presentation. Garnish with additional Parmesan cheese and fresh parsley.
-
Optional Side:
Pair this dish with a fresh side salad for a complete, keto-friendly meal.
Enjoy your Creamy Spaghetti Squash Alfredo—a low-carb, keto-approved twist on a classic comfort food!
Storage Instructions:
To store your Creamy Spaghetti Squash Alfredo, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. When reheating, gently warm it in a skillet over medium heat, adding a splash of unsweetened almond milk or water to restore its creamy consistency. Avoid microwaving for too long, as it can cause the sauce to separate. For the best texture and flavor, enjoy your leftovers within a couple of days. If you’ve prepared extra spaghetti squash strands, store them separately in the fridge and mix them with the sauce just before serving to maintain their firmness.
Tips for Achieving Maximum Flavor:
To elevate your Creamy Spaghetti Squash Alfredo, start by roasting the spaghetti squash until it’s caramelized and tender—this enhances its natural sweetness and adds depth to the dish. For the Alfredo sauce, use freshly grated Parmesan cheese instead of pre-packaged varieties, as it melts more smoothly and delivers a richer taste. Sauté the garlic in butter until fragrant but not browned to avoid bitterness, and don’t skip the pinch of nutmeg—it adds a subtle warmth that complements the creamy sauce perfectly. Finally, garnish with a sprinkle of fresh herbs like parsley or basil for a bright, finishing touch. These small steps will ensure your keto-friendly meal is bursting with flavor!
Frequently Asked Questions:
1. Can I use heavy cream instead of almond milk in this recipe?
Absolutely! Heavy cream is a great substitute for unsweetened almond milk if you prefer a richer, creamier texture. Just keep in mind that it will add a few extra calories and fat, but it’s still keto-friendly.
2. How do I know when the spaghetti squash is fully cooked?
The squash is ready when the cut sides are tender and easily pierced with a fork. The flesh should scrape into strands of spaghetti effortlessly. If it’s still firm, return it to the oven for a few more minutes.
3. Can I prepare the spaghetti squash ahead of time?
Yes! You can roast the squash and scrape out the strands of spaghetti a day in advance. Store them in an airtight container in the fridge and mix with the Alfredo sauce when ready to serve.
4. Is this recipe suitable for meal prep?
Definitely! This dish stores well in the fridge for 3-4 days. Keep the squash and sauce separate if possible, and combine them when reheating to maintain the best texture.
5. Can I add protein to this dish?
Of course! Grilled chicken, shrimp, or even crispy bacon make excellent additions to this Creamy Spaghetti Squash Alfredo, turning it into a heartier keto meal.
6. What can I serve with this dish?
Pair it with a fresh side salad or steamed vegetables for a balanced, low-carb meal. It’s also delicious on its own as a satisfying main course.
These tips and answers should help you master this Creamy Spaghetti Squash Alfredo recipe while keeping it perfectly aligned with your keto lifestyle!
Creamy Spaghetti Squash Alfredo Recipe: Perfect for Your Keto Diet
Ingredients
Ingredients
- 1 medium spaghetti squash about 2-3 pounds
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon salt divided, for seasoning
- ½ teaspoon black pepper divided, for seasoning
- 2 tablespoons unsalted butter or ghee for a richer flavor
- 3 cloves garlic minced
- 1 cup unsweetened almond milk or heavy cream for a creamier texture
- ½ cup grated Parmesan cheese plus extra for garnish
- ¼ teaspoon nutmeg optional, for a hint of warmth
- ¼ cup cream cheese softened, for added creaminess
- Fresh parsley chopped, for garnish
Instructions
Step-by-Step Directions
Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the Spaghetti Squash:
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy pulp from the center using a spoon.
Season and Roast:
- Drizzle the cut sides of the squash with olive oil and season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
Scrape the Squash:
- Once the squash is cooked, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into strands of spaghetti, transferring them to a bowl. Set aside.
Make the Alfredo Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the unsweetened almond milk (or heavy cream) and bring the mixture to a gentle simmer.
Add Creaminess and Flavor:
- Reduce the heat to low and stir in the cream cheese until fully melted and smooth. Gradually add the grated Parmesan cheese, stirring constantly until the sauce thickens. Season with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg (if using).
Combine Squash and Sauce:
- Add the strands of spaghetti squash to the Alfredo sauce, gently tossing to coat them evenly. Cook for 2-3 minutes until everything is heated through.
Serve and Garnish:
- Transfer the creamy spaghetti squash Alfredo to a serving dish or back into the spaghetti squash boat for a fun presentation. Garnish with additional Parmesan cheese and fresh parsley.
Optional Side:
- Pair this dish with a fresh side salad for a complete, keto-friendly meal.
- Enjoy your Creamy Spaghetti Squash Alfredo—a low-carb, keto-approved twist on a classic comfort food!