Spaghetti Squash Alfredo

Name: Spaghetti Squash Alfredo
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: American,Italian
Ingredients: 1 (2 1/2 pound) spaghetti squash, halved lengthwise and seeded; 1 tablespoon olive oil; 1/2 pound broccoli crowns, cut into bite-sized florets; 6 tablespoons unsalted butter, cut into pieces; 1/2 teaspoon grated garlic; 1/2 cup heavy cream; 1/2 cup whole milk; 2 1/2 cups finely grated pecorino or Parmesan cheese; Salt, to taste; Freshly ground black pepper, to taste; 1 tablespoon finely chopped fresh parsley, for garnish

An indulgent, low-carb spaghetti squash alfredo featuring broccoli delivers a delicious and satisfying twist on a classic pasta dish.

⭐ 3.9 (14 reviews) Prep: 10 minCook: 50 minTotal: 60 minYields: 4 servings

Category Tags:

Dinner Entree Pasta

Cuisine Tags:

American Italian

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Preheat the oven to 425 F. Halve spaghetti squash, place cut-side down on a lined baking sheet, and roast for about 40 minutes until tender.
Let the squash cool for 15 minutes, then scrape into spaghetti-like strands with a fork.
While squash cools, heat oil in a large skillet over medium-high. Add broccoli and 2 tablespoons water, cover, and cook until tender (2-3 minutes); transfer to a plate and wipe the skillet clean.
In the same skillet over medium heat, melt butter. Sauté garlic for 30 seconds until fragrant, then add cream and milk, heating until bubbles appear at the edges (do not boil).
Remove skillet from heat, whisk in cheese, and season with salt and pepper.
Add the spaghetti squash to the skillet and toss to combine with the alfredo sauce.
Serve topped with the cooked broccoli and parsley.

Nutritional Info (per serving)

Calories: 424 kcal

Carbohydrate: 24 g

Cholesterol: 90 mg

Fiber: 5 g

Protein: 8 g

Saturated Fat: 20 g

Sodium: 400 mg

Sugar: 10 g

Fat: 35 g

Unsaturated Fat: 0 g