Description
A low-carb, keto-friendly bake with creamy Alfredo sauce and roasted spaghetti squash.
Ingredients
Scale
- 1 large spaghetti squash
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- Black Pepper, optional
- 1 cup salted butter
- 1 cup chopped broccoli florets
- 2 cups heavy cream
- 2 cups half and half
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 4 cups freshly grated parmesan cheese
- 1 cup chopped spinach
- ½ teaspoon ground nutmeg
- Kosher salt and fresh ground pepper to taste
Instructions
- Preheat oven to 400˚F and line a large baking sheet with parchment or foil.
- Cut the spaghetti squash in half lengthwise. If difficult to cut, poke holes in the skin and microwave for 3-4 minutes to soften.
- Scoop out the seeds and scrape away stringy flesh.
- Brush the inside with oil and sprinkle with salt. Place cut side down on the baking sheet.
- Bake for 45 minutes to 1 hour or until the insides shred easily with a fork.
- Let squash cool for 15 minutes, then scrape the flesh into a bowl. Season lightly with salt and pepper.
Notes
- Use fresh parmesan for best flavor.
- Adjust nutmeg to taste.
- Prep Time: 20 min
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg
Keywords: Spaghetti Squash Alfredo Bake, low carb, keto, healthy recipes