Skinny Spaghetti Squash Alfredo

This spaghetti squash Alfredo is a comforting, cheesy, low-carb dinner made with tender strands of roasted squash and creamy homemade Alfredo sauce.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 15 mins
• Calories: 477 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 tablespoon butter
• 2 tablespoons grated Parmesan cheese
• 3 cloves garlic, minced
• 1 cup grated Parmesan cheese, or more to taste
• 1 tablespoon cream cheese
• 1 medium spaghetti squash, halved and seeded
• 0.125 teaspoon ground black pepper
• 0.25 teaspoon kosher salt
• 1.5 cups fat-free milk

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place squash, cut-sides down, on a rimmed baking sheet and add water to surround squash.

Step 3

Bake in the preheated oven until tender, about 60 minutes.

Step 4

Gently scrape squash strands into the center of each half using a fork.

Step 5

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place squash halves under the broiler until golden and bubbly, 2 to 3 minutes.

Step 6

To make the Alfredo sauce: Melt butter in a small saucepan over medium-low heat; add garlic and cook for 1 to 2 minutes. Whisk in flour and cook for another minute while stirring until no lumps remain. Whisk in milk until heated through. Add cream cheese and stir until smooth. Stir in Parmesan cheese, salt, and pepper.

Step 7

Spoon Alfredo sauce equally on to each squash half; gently pull up the squash strands to coat as much as possible with sauce. Top with extra Parmesan cheese if desired.