Print

Spaghetti Squash Alfredo Boats

Homemade Spaghetti Squash Alfredo Boats Close-Up
Print Recipe

Delight in these creamy and comforting Spaghetti Squash Alfredo Boats, a low-carb twist on a classic Italian favorite that’s both nutritious and delicious.

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 salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup shredded mozzarella cheese (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the inside of the squash with olive oil, salt, and pepper.
  4. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until tender.
  5. While the squash roasts, prepare the Alfredo sauce by heating olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
  6. Reduce heat and stir in heavy cream, Parmesan cheese, salt, pepper, and nutmeg. Cook until the sauce thickens, about 5 minutes.
  7. Remove the squash from the oven and use a fork to shred the flesh into spaghetti-like strands, leaving it inside the skin.
  8. Pour the Alfredo sauce over the spaghetti squash strands, mixing gently to combine.
  9. Sprinkle shredded mozzarella cheese on top if using.
  10. Return the boats to the oven and bake for an additional 10 minutes, until the cheese melts and bubbles.
  11. Garnish with fresh parsley and serve warm.

Notes

For added protein, toss in cooked chicken or sautéed mushrooms before baking the final 10 minutes.

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