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!