Low-Carb Spaghetti Squash Alfredo

Ingredients

• 2 spaghettis squash , 2 pound
• 2 teaspoons olive oil , divided
• 0.75 teaspoons salt , divided
• 1 small head garlic

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. 2

   Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.

3. 3

   Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.

4. 4

   Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.

5. 5

   Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter.

6. 6

   Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.

7. 7

   Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce; stir well.

8. 8

   Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.