Keto Spaghetti Squash Alfredo Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 medium spaghetti squash (about 1.2kg)</li><li class="ingredients-single-item">2 tablespoons olive oil</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">240ml double cream (heavy cream)</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">150g freshly grated Parmesan cheese</li><li class="ingredients-single-item">¼ teaspoon nutmeg, freshly grated</li><li class="ingredients-single-item">2 tablespoons fresh parsley, chopped</li><li class="ingredients-single-item">1 tablespoon lemon juice (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Fork</li><li class="equipment-single-item">Heavy-bottomed saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C. Line a baking tray with parchment paper to prevent sticking and make cleanup easier.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Carefully cut the spaghetti squash in half lengthwise. This can be challenging, so work slowly with a sharp knife. Scoop out the seeds and stringy center with a spoon, creating a clean hollow in each half.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Drizzle the inside of each squash half with olive oil and season generously with salt and pepper. The oil helps the squash roast evenly and develop flavor while preventing it from drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the squash halves cut-side down on the prepared baking tray. This position allows steam to build up inside the squash, helping to cook the flesh evenly and maintain moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bake for 35-45 minutes until the squash is tender when pierced with a fork but still slightly firm. Don't overcook or your "spaghetti" will become mushy rather than maintaining distinct strands.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the squash is baking, prepare your Alfredo sauce. In a large, heavy-bottomed saucepan, melt the butter over medium-low heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Garlic burns easily and can turn bitter, so watch it carefully.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour in the double cream and bring to a gentle simmer, stirring frequently. Allow the mixture to reduce slightly for about 3-4 minutes. This concentrates the flavors and creates a thicker sauce base.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Lower the heat and gradually whisk in the grated Parmesan cheese, a handful at a time, ensuring each addition melts completely before adding more. This gradual approach prevents the cheese from clumping and creates a smooth emulsion.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Season the sauce with freshly grated nutmeg, salt, and pepper to taste. The nutmeg adds a traditional Italian depth to the Alfredo sauce that complements the creamy flavors beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the squash is done, allow it to cool slightly before handling. Use a fork to scrape the inside of each squash half, creating spaghetti-like strands. The flesh should separate easily into noodle-like pieces that hold their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Add the squash strands directly to the sauce or place them in a serving bowl and top with the Alfredo sauce. If the sauce has thickened too much while waiting, thin it with 1-2 tablespoons of hot water.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gently toss the squash in the sauce until all strands are evenly coated. Add lemon juice if using - this optional ingredient adds brightness that balances the richness of the dish.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve immediately garnished with additional grated Parmesan and fresh parsley. For a beautiful presentation, consider serving the Alfredo directly in the empty squash halves as natural bowls.</li></ol>