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Spaghetti Squash Seafood Alfredo

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"Not low-fat, but low-carb and full of protein and nutrients. A 'treat' meal. May top with an additional sprinkle of grated Parmesan cheese and parsley. I prefer Himalayan salt."
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1 h 10 m servings 550
Original recipe yields 6 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Brush squash halves with 1 tablespoon avocado oil and season with salt and pepper. Place face-down on a baking sheet.
  3. Bake in the preheated oven until tender, 35 to 40 minutes.
  4. Meanwhile, melt butter in a saucepan over medium heat. Stir in half-and-half, paprika, salt, and pepper. Heat slowly to a light boil, about 4 minutes. Add Parmesan cheese and stir until blended, about 1 minute. Remove sauce from heat.
  5. Heat remaining avocado oil in a skillet over medium heat. Add prawns, mushrooms, and garlic. Cook until prawns are nearly opaque, 3 to 5 minutes. Drain any accumulated liquid and pour sauce over prawns. Stir in parsley and simmer on low heat until fully but not overcooked, 3 to 5 minutes more.
  6. Scrape flesh from cooked squash into a serving plate. Top with seafood Alfredo sauce.


  • Cook's Notes:
  • Use your preferred seafood - prawns, scallops, salmon, or white fish.
  • Use coconut or olive oil in place of avocado oil.
  • Use heavy cream in place of half-and-half.

Nutrition Facts

Per Serving: 550 calories; 41.9 23.7 23.2 185 1020 Full nutrition

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