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Spaghetti Squash Alfredo Boats

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Spaghetti Squash Alfredo Boats are a delicious low-carb alternative to traditional pasta, featuring tender spaghetti squash filled with creamy Alfredo sauce and melted cheese, perfect for a comforting dinner.

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 ground nutmeg
  • Salt and pepper, to taste
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C). Slice spaghetti squash in half lengthwise and scoop out the seeds.
  2. Brush the inside of each half with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
  3. Bake for 40-45 minutes until the squash is tender and strands can be shredded with a fork.
  4. While squash bakes, prepare Alfredo sauce: In a saucepan over medium heat, sauté minced garlic in olive oil until fragrant.
  5. Add heavy cream and bring to a simmer. Stir in Parmesan cheese, nutmeg, salt, and pepper. Cook until thickened, about 5 minutes.
  6. Remove squash from oven and use a fork to shred the flesh into spaghetti-like strands, leaving the shell intact to form a “boat.”
  7. Mix the shredded squash strands with the Alfredo sauce, then spoon the mixture back into the squash shells.
  8. Top with shredded mozzarella cheese and return to oven for 10 minutes, or until cheese is melted and bubbly.
  9. Garnish with fresh parsley before serving.

Notes

For added protein, top the boats with grilled chicken or sautéed mushrooms before baking the cheese layer.

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