Low-Carb Spaghetti Squash Alfredo

Spaghetti squash replaces the traditional fettuccine, making this a low-carb dish. A mortar and pestle can be used to cream the roasted garlic, if desired.

Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
45 mins
4 servings


  • 2 (2 pound) spaghetti squash, halved and seeded

  • 2 teaspoons olive oil, divided

  • ¾ teaspoon salt, divided

  • 1 small head garlic


  • 4 tablespoons unsalted butter

  • 1 cup heavy cream

  • 1 ½ cups freshly grated Parmesan cheese

  • 1 pinch freshly grated nutmeg

  • 1 tablespoon chopped fresh parsley


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.

  3. Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.

  4. Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.

  5. Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter.

  6. Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.

  7. Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce; stir well.

  8. Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.

Editor's Note:

Please note the differences in ingredient amounts, the addition of lemon zest, the method of cooking the garlic and the squash, as well as the serving presentation when using the magazine version of this recipe.

Nutrition Facts (per serving)

614 Calories
47g Fat
38g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 614
% Daily Value *
Total Fat 47g 61%
Saturated Fat 27g 136%
Cholesterol 138mg 46%
Sodium 998mg 43%
Total Carbohydrate 38g 14%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 16g
Vitamin C 14mg 71%
Calcium 498mg 38%
Iron 2mg 11%
Potassium 620mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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