Spaghetti squash replaces the traditional fettuccine, making this a low-carb dish. A mortar and pestle can be used to cream the roasted garlic, if desired.
Ingredients
- 2 , 2 pound
- 2 teaspoons olive oil , divided
- 0.75 teaspoons salt , divided
- 1 small head garlic
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
-
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
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
Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.
-
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
Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.
-
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
Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Pasta and Vegetable Salad
This wonderful pasta and vegetable salad with vegetables combines all your favorites in one dish and can be adapted to your own tastes. If preparing a day ahead, refrigerate, then stir in 1/2 cup additional Italian dressing before serving. Also terrific with ranch, Caesar, red wine vinaigrette, Parmesan, and most other dressings!
Chocolate Macaroons II
A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.
Taco Mix with Black Beans
My kids gobble this taco mix with black beans filling up, and it has the benefit of being easy to make and nutritious, too! Serve with taco shells and top with lettuce and cheese. My favorite use is on a taco salad with cheese, tortilla strips, salsa, ranch dressing, romaine lettuce, and peppers. Yummy!