Spaghetti Squash Alfredo - Just 5 Ingredients
Spaghetti Squash Alfredo is a low-carb way to satisfy your comfort cravings. Mix the alfredo ingredients right into the cooked squash and eat it out of the boat!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
- 2 spaghetti squash medium sized
- 1 Tablespoon olive oil enough to brush the insides of spaghetti squash)
- salt and pepper to taste
- 4 Tablespoons cream cheese
- 4 teaspoons sour cream
- 1 cup Parmesan cheese grated, plus more to garnish the top
Preheat oven to 375 degrees F.
Poke each spaghetti squash with a knife on all sides (about 10 times or so) to allow steam to escape while cooking.
In order to make it easier to cut the spaghetti squash in half, place squash on a microwave-safe plate and cook in the microwave for 1 minute.
Cut each squash in half and scoop out the seeds.
Brush the inside with olive oil and season with salt and pepper.
Place squash halves on a sheet pan lined with parchment paper.
Bake for 40 minutes.
Place each squash half on a serving plate. The squash will be very hot.
Using a fork, scrape the strands of flesh away from the skin.
Add 1 Tablespoon cream cheese, 1 teaspoon of sour cream and 1/4 cup of Parmesan cheese to the center of each squash half.
Gently stir the ingredients into the strands of flesh until they until melted and the strands are coated.
Enjoy straight from squash or scoop onto a plate.
Top with additional Parmesan cheese, if desired.
If following a keto diet, then limit the serving size to 1/4 of a medium spaghetti squash and cut the nutritional estimate in half.
Use low-fat cheese and sour cream to cut back on calories and keep the recipe South Beach 1 compliant.
Calories: 335kcal | Carbohydrates: 34g | Protein: 12g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 532mg | Potassium: 564mg | Fiber: 7g | Sugar: 14g | Vitamin A: 995IU | Vitamin C: 10.1mg | Calcium: 426mg | Iron: 1.8mg