Low-Carb Spaghetti Squash Alfredo

Sharing is caring!

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.


  • 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


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

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.

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.

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

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.

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

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.


evenly between the squash, sprinkle with parsley, and serve.

Prep time: 10 mins / Cooking time: 30 mins / Total time: 45 mins

Serving: 4 / Yield: 4 servings

Calories: 613.8

Sharing is caring!

Scroll to Top