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Preparing spaghetti squash can be a bit of a challenge due to its tough exterior, but with the right technique, it can be done safely and efficiently. Start by placing the squash on a cutting board and ensuring it is stable. A sharp chef’s knife will make the job easier. To avoid slipping, you can slice a small section off the bottom of the squash, providing a flat surface for stability.

Creamy Spaghetti Squash Alfredo

Discover a healthier twist on a classic favorite with creamy spaghetti squash Alfredo. This delicious recipe replaces traditional pasta with spaghetti squash, a low-calorie, nutrient-rich alternative that delivers a satisfying meal without the carbs. Perfect for gluten-free, low-carb, or vegetarian diets, it can easily be customized with proteins like chicken or shrimp. Enjoy all the creamy goodness while nourishing your body with essential vitamins and fiber. Try this vibrant dish for family dinners or cozy evenings at home!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and black pepper, to taste

1 cup heavy cream

1 cup freshly grated Parmesan cheese

3 cloves garlic, finely minced

1 teaspoon Italian seasoning

1/4 teaspoon ground nutmeg

Fresh parsley, chopped (for garnish)

Optional: cooked chicken or shrimp, for added protein

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures that your spaghetti squash roasts evenly.

    Prepare the Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Be cautious as the squash can be tough to cut. Remove the seeds with a spoon and discard. Drizzle the cut sides with 1 tablespoon of olive oil and season generously with salt and black pepper to taste.

      Roast the Squash: Place the squash halves, cut-side down, on a baking sheet lined with parchment paper for easy cleanup. Roast in the preheated oven for 40-50 minutes, or until the flesh is tender and can be easily shredded into strands with a fork.

        Make the Alfredo Sauce: While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned, as burnt garlic can taste bitter.

          Add Cream and Cheese: Gradually pour in the heavy cream, stirring constantly, and bring it to a gentle simmer. Reduce the heat to low, then whisk in the grated Parmesan cheese until it melts and creates a creamy sauce. Stir in the Italian seasoning, ground nutmeg, and season with additional salt and pepper if needed.

            Prepare the Spaghetti Squash: Once the squash is fully roasted, remove it from the oven and let it cool for a few minutes until you can handle it safely. Using a fork, scrape the flesh of the squash to create long, spaghetti-like strands.

              Combine: Add the freshly scraped spaghetti squash strands to the Alfredo sauce in the skillet. Gently toss everything together to ensure all the strands are well coated with the creamy sauce. If you're adding protein, fold in the cooked chicken or shrimp at this stage, allowing everything to heat through.

                Serve: Portion the creamy spaghetti squash Alfredo onto plates. Garnish with a sprinkle of freshly chopped parsley for a pop of color and additional flavor. For cheese lovers, feel free to add extra grated Parmesan on top.

                  Enjoy: Serve immediately while hot and indulge in your rich, creamy, and low-carb spaghetti squash Alfredo dish!

                    Prep Time | Total Time | Servings: 15 minutes | 1 hour | 4 servings