Keto Spaghetti Squash Alfredo

I miss pasta. Do you?? Who wouldn’t? In this carb heavy world, it seems so daunting to start keto when basically everything has carbs in it! Thank GOD the one thing that we can eat is spaghetti squash,. Not only does it taste delicious, but I actually prefer it over grain pasta.. It doesn’t leave that heavy feeling in your stomach.

What you’ll need:

• 1 spaghetti squash
• 1 tbsp butter
• 1/4 cup chopped green onions
• 1 tsp minced garlic
• 1 cup heavy cream
• 2 tbsp cream cheese
• 4 tbsp parmesan cheese
• salt/pepper to taste

Using a knife, poke holes in your spaghetti squash like you would a baked potato. This is a MUST otherwise it could explode!! Once you have a decent number of holes, bake the squash at 350 for one hour.

In the meantime, heat up your butter, onions and garlic. Saute for about 5 minutes.

Stir in your heavy cream and bring to a boil, .

Melt in the cream cheese before stirring in the parmesan cheese. It should thicken up quite nicely, but if it doesn’t leave it to sit for a while and it will 100% thicken up.

Once your spaghetti squash is done, cut it in half length-wise. Watch out – it will be super hot!

Scoop out the seeds with a spoon. Using a fork, scrape at the sides of the squash to get the spaghetti strings loose. Scrape the squash down to a shell, putting the spaghetti into a big bowl. Once you’ve done both sides of the squash, pour the alfredo sauce onto the spaghetti.

Mix thoroughly, top with some salt and pepper and voila!

Enjoy! This makes 4 servings.

Nutritional Information:

CALS: 262
FAT: 26
CARBS: 4.2
FIBRE: 0.6
PROTEIN: 3.7