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