Known in my kitchen as 'No-Pasta Perfection' – creamy, dreamy, and totally guilt-free! A perfect weeknight go-to!

Spaghetti squash alfredo is a delightful twist on the classic Italian pasta dish, perfect for those looking to enjoy a comforting meal without the extra carbs. This dish captures the creamy, rich flavors of traditional alfredo sauce while using spaghetti squash as a wholesome, low-carb alternative to pasta. It's a wonderful way to introduce more vegetables into your family's diet, and it's sure to be a hit at the dinner table. Whether you're trying to eat healthier or just love experimenting with new recipes, this dish is a fantastic choice.

This low-carb spaghetti squash alfredo pairs beautifully with a fresh green salad, perhaps with a light vinaigrette to balance the richness of the sauce. You might also consider serving it alongside some roasted vegetables, like broccoli or asparagus, for added color and nutrition. A side of garlic bread can be a nice treat for those who aren't strictly watching their carb intake, and it makes the meal feel extra special.

Servings: 4

1 large spaghetti squash
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 teaspoon nutmeg
1/4 cup chopped fresh parsley

Preheat your oven to 400°F (200°C).

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Brush the inside of the squash with olive oil and season with salt and pepper.

Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.

While the squash is roasting, melt the butter in a large skillet over medium heat.

Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.

Stir in the heavy cream and bring to a simmer.

Reduce the heat to low and whisk in the Parmesan cheese until the sauce is smooth and creamy.

Season the sauce with nutmeg, salt, and pepper to taste.

Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.

Toss the spaghetti squash strands with the alfredo sauce in the skillet.

Serve hot, garnished with chopped parsley.

For a protein boost, consider adding cooked chicken or shrimp to the alfredo sauce. You can also mix in some steamed broccoli or spinach for extra veggies. If you have picky eaters, try topping the dish with a sprinkle of mozzarella cheese and broiling it for a few minutes until bubbly and golden. For a dairy-free version, substitute the heavy cream with coconut milk and use nutritional yeast in place of Parmesan cheese.