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In recent years, spaghetti squash has surged in popularity as a go-to low-carb alternative to traditional pasta. Its unique texture and ability to absorb flavors make it a favorite among those seeking lighter meals without sacrificing taste. This Light & Creamy Alfredo Spaghetti Squash recipe takes the classic Alfredo sauce and pairs it with the natural sweetness of spaghetti squash, creating a dish that is not only delicious but also health-conscious. With its rich, creamy sauce, this recipe proves that healthy eating can be satisfying and indulgent.

Skinny Alfredo Spaghetti Squash Recipe

Discover a healthy twist on the classic Alfredo with this Light & Creamy Alfredo Spaghetti Squash recipe. This delightful dish swaps traditional pasta for nutrient-rich spaghetti squash, providing a low-carb option that doesn't compromise on flavor. Packed with vitamins and fiber, this versatile meal caters to various dietary preferences. From its creamy cauliflower sauce to customizable ingredients, enjoy a comforting, guilt-free dish that's as satisfying as it is delicious. Perfect for any health-conscious foodie!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and black pepper, to taste

2 cloves garlic, minced

1 cup cauliflower florets (fresh or frozen)

1 cup low-sodium vegetable broth

½ cup unsweetened almond milk (or any milk of choice)

¼ teaspoon nutmeg

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Fresh parsley, chopped (for garnish)

Red pepper flakes (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with salt and pepper. Place the halves cut-side down on a baking sheet.

      Bake: Roast in the preheated oven for about 40 minutes or until the squash is tender and easily pierced with a fork.

        Make the Alfredo Sauce: While the squash is roasting, heat the remaining tablespoon of olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the cauliflower florets and vegetable broth, bringing it to a simmer. Cook for about 10 minutes until the cauliflower is tender.

          Blend: Transfer the cauliflower mixture to a blender or use an immersion blender. Add the almond milk and nutmeg, then blend until smooth and creamy. Stir in the Parmesan cheese, blending briefly to combine.

            Shred the Squash: Once the spaghetti squash is done, remove it from the oven and let it cool for a few minutes. Use a fork to scrape out the strands, creating “noodles.”

              Combine: In a large bowl, toss the spaghetti squash strands with the creamy Alfredo sauce until evenly coated. Adjust seasoning with more salt and pepper if needed.

                Serve: Plate the Alfredo spaghetti squash, garnishing with chopped parsley and a sprinkle of red pepper flakes for extra heat if desired.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4