- halved/seeded 2 (two pound) spaghetti squash,
- 2 teaspoons olive oil, divided
- ¾ teaspoon salt, divided
- 1 small head garlic
- 1 ½ cups freshly grated Parmesan cheese
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- One pinch freshly grated nutmeg
- 1 tablespoon chopped fresh parsley
- Step 1
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper.
- Step 2
Take a fork and pierce the spaghetti squash shells many times with it. Over the cut sides of the squash, brush one teaspoon olive oil evenly and season with salt. On the prepared baking sheet, place spaghetti squash, cut sides down.
- Step 3
Take knife and from the top of the garlic, cut 1/4 inch. Season with a pinch of salt and drizzle with one teaspoon olive oil. Wrap in a double layer of foil and with the squash, place on the baking sheet.
- Step 4
Until squash shreds easily with a fork, roast in the preheated oven, about thirty mins.
- Step 5
Start the sauce after the squash and garlic have been roasting for twenty mins. In a saucepan, melt two tbsp. butter over medium heat. Pour in cream and simmer for two mins. Stir in nutmeg and Parmesan cheese, whisking quickly until it gets smooth. Add remaining two tbsp. of butter.
- Step 6
Take the garlic and squash out from the oven. Into spaghetti strands, pull squash with a fork.
- Step 7
Let garlic cool slightly, then into a small dish, squeeze the cloves. To mash the pulp into a smooth consistency, use a fork. Stir well after adding to the cheese sauce.
- Step 8
Between the squash, divide Alfredo sauce evenly, sprinkle with parsley.
Serve & Enjoy!
Per Serving:614 calories;protein 16.4g;carbohydrates 7.5g;fat 47.2g;cholesterol 138.4mg;sodium 998.2mg
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