Description
A delicious and low-carb twist on traditional Alfredo using spaghetti squash as the base.
Ingredients
Scale
- 2 medium spaghetti squash
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup grated parmesan cheese
- 1 tablespoon minced parsley
- 0 teaspoon sea salt
- 0 teaspoon pepper
- 0 teaspoon crushed chili flakes
- 1 cup shredded mozzarella
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Cut each spaghetti squash in half lengthwise and scoop out the seeds and membranes. Place the squash cut side up on a baking sheet.
- Bake in the oven for 30-40 minutes, until tender.
- Once cool to the touch, use a fork to scrape out the spaghetti strands and place them in a large bowl.
- In a medium frying pan over medium heat, melt the butter.
- Add flour and whisk for about a minute until light brown.
- Begin adding milk gradually, whisking in about ¼ cup at a time until the sauce is completely smooth.
- Stir in parmesan cheese, minced parsley, sea salt, pepper, and optional chili flakes.
- Pour the alfredo sauce over the spaghetti squash and mix gently with tongs.
- Spoon the mixture into the reserved squash shells, topping each with shredded mozzarella.
- Place the filled shells under the broiler for 4-5 minutes until the cheese melts and turns golden brown. Serve immediately.
Notes
- This is your veggie base, low in carbs and high in fiber.
- For a lighter version, substitute whole milk with non-dairy milk.
- Use nutritional yeast for a dairy-free version of parmesan cheese.
- Optional crushed chili flakes can add a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 filled squash half
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 35mg