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half of a roasted spaghetti squash mixed with alfredo sauce, garnished with parsley
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Spaghetti Squash Alfredo

Perfectly tender roasted squash and a creamy homemade alfredo sauce come together in this low carb, keto friendly Spaghetti Squash Alfredo. It's great as a side or main vegetarian meal!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: easy keto recipes, spaghetti squash keto, spaghetti squash pasta
Servings: 6 to 8 servings

Ingredients

  • 3 pound spaghetti squash , cleaned and dried
  • 1 tablespoon olive oil
  • 1 & 1/2 cups heavy whipping cream
  • 1/2 cup butter , cut into cubes
  • 2 cloves garlic , minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon cracked black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 2 cups freshly grated Parmesan cheese
  • 1 tablespoon chopped parsley , for garnish

Instructions

Roast the squash

  • Preheat oven to 400 degrees F.
  • Cut the squash in half length-wise. Using a spoon, scoop out the seeds and discard. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
    2 raw halves of spaghetti squash with seeds removed on cutting board
  • Using a fork, scrape the squash shredding it into long spaghetti-like strands.
    2 roasted halves of spaghetti squash on baking sheet with fork
  • Transfer to a large mixing bowl and keep warm.
    roasted spaghetti squash strands in bowl with fork

Make the Alfredo Sauce

  • In a large nonstick saucepan, add 1 & 1/2 cups heavy cream and 1/2 cup butter over medium-low heat; whisk until butter has melted. Add in 2 cloves minced garlic, a 1/2 teaspoon EACH garlic powder and dried Italian seasoning, a 1/4 teaspoon EACH coarse salt and cracked black pepper, and 1/8 teaspoon crushed red pepper flakes; whisk until combined and smooth.
  • Bump up the heat slightly and bring to a gentle simmer (do not boil) and cook for 3-5 minutes, whisking constantly, until it starts to thicken and has reduced a bit. (Make sure your sauce isn’t boiling or it will curdle, and don’t stop whisking or you run the risk of the sauce sticking and burning.) Stir in 2 cups freshly grated parmesan cheese just until melted and the sauce is smooth.
    homemade alfredo sauce in pan with whisk
  • Take off the heat and toss with cooked squash strands. (If the sauce isn't quite thick enough, allow it to stand for 2-3 minutes before tossing with the squash.)
    roasted spaghetti squash strands with alfredo sauce separate in glass mixing bowl

Assemble the Spaghetti Squash Alfredo

  • Spoon the coated squash back into the empty squash halves.
    2 roasted halves of spaghetti squash stuffed with alfredo sauce on baking sheet
  • Sprinkle with shaved parmesan and parsley. You can enjoy right out of the squash or divide onto plates. Enjoy warm!
    cut half roasted spaghetti squash with alfredo sauce

Notes

Feel free to add in some cooked chicken, shrimp, or bacon for a heartier meal. If you're not a fan of alfredo sauce, this spaghetti squash can be served with any sauce you would make spaghetti with, like spaghetti sauce or marinara sauce.

Nutrition

Calories: 414kcal | Carbohydrates: 13g | Protein: 10g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 635mg | Potassium: 232mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1425IU | Vitamin C: 4mg | Calcium: 286mg | Iron: 1mg