Can I use frozen spaghetti squash instead of fresh?

Oh honey, I've been there - staring at a bare produce section when a squash craving hits! While fresh is best for texture, you can use frozen spaghetti squash in a pinch. Just thaw completely and pat dry with paper towels (like, really dry) before adding the sauce. The strands might be softer, but the flavor will still be amazing!

How can I reduce calories in this recipe?

Want to lighten it up? I get it! Swap half the heavy cream for whole milk (it'll still be creamy, I promise), use just 1 tbsp butter, and increase the parmesan for extra flavor. My sneaky trick? Add a spoonful of Greek yogurt at the end - it boosts protein and adds richness without all the fat.

Why is my sauce clumpy?

Don't panic - we've all been there! Clumpy sauce usually means the heat was too high when adding cheese. Next time, remove the pan from heat when stirring in parmesan, and add it gradually. If it happens anyway, a quick blitz with an immersion blender saves the day!

Can I prep this ahead of time?

Absolutely! Roast the squash up to 2 days ahead and store strands in the fridge. Make the sauce fresh when ready to serve (it takes just minutes). Pro tip: warm the squash slightly before adding sauce so everything blends beautifully.

Creamy Baked Spaghetti Squash Alfredo: A 12g Carb Delight

Description

Baked spaghetti squash alfredo offers a creamy, low-carb alternative to classic alfredo pasta. It’s a simple yet satisfying dish that swaps traditional noodles for tender spaghetti squash strands.

Ingredients

1 medium spaghetti squash
1 cup heavy cream
3 cloves garlic, minced
1/2 cup grated parmesan cheese
2 tbsp butter
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
1 tbsp chopped fresh parsley

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Instructions

Preheat oven to 400°F (200°C).
Cut spaghetti squash in half lengthwise and scoop out seeds.
Place squash halves cut-side down on a baking sheet and bake for 40 minutes.
While squash bakes, melt butter in a saucepan over medium heat.
Add garlic and cook for 1 minute until fragrant.
Pour in heavy cream, then stir in parmesan, salt, pepper, and nutmeg.
Simmer sauce for 5 minutes until slightly thickened.
Remove squash from oven and use a fork to scrape strands into a bowl.
Toss squash with alfredo sauce and garnish with parsley.

Notes

For a crispier texture, broil for 2-3 minutes after adding sauce.
Add cooked chicken or shrimp for extra protein.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian