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Spaghetti Squash Alfredo Boats

Home cook, taken with iPhone 14 Pro. Close-up slight angle of comforting spaghetti squash alfredo boats on white plate. Mouthwatering --ar 4:3 --style raw --s 245
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Spaghetti Squash Alfredo Boats combine tender strands of roasted spaghetti squash with a creamy, garlicky Alfredo sauce, baked inside the squash shell for a delicious low-carb Italian-inspired meal.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • Optional: 1/2 cup cooked chicken or sautéed mushrooms

Instructions

  1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Brush the inside of each half with olive oil and place squash cut-side down on a baking sheet.
  3. Roast for 35-40 minutes, until the flesh is tender and can be shredded with a fork.
  4. While squash is roasting, heat olive oil in a saucepan over medium heat and sauté minced garlic until fragrant, about 1-2 minutes.
  5. Add heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Stir continuously and cook until the sauce thickens, about 5 minutes.
  6. Remove squash from oven and use a fork to shred the flesh into spaghetti-like strands.
  7. Mix the spaghetti squash strands with the Alfredo sauce (add cooked chicken or mushrooms if using).
  8. Spoon the mixture back into the squash shells and bake for an additional 10 minutes until heated through and slightly golden on top.
  9. Garnish with chopped fresh parsley before serving.

Notes

For extra flavor, sprinkle some mozzarella cheese on top before the final bake or add a pinch of red pepper flakes for a spicy kick.

Find it online: https://foodlifelove.com/spaghetti-squash-alfredo-boats/