Spaghetti Squash Alfredo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted spaghetti squash coated in a homemade Alfredo sauce made with cream, butter, garlic, and Parmesan. Low-carb and keto-friendly, it serves as either a satisfying vegetarian main or elegant side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 pound spaghetti squash (, cleaned and dried)
- 1 tablespoon olive oil
- 1 & 1/2 cups heavy whipping cream
- 1/2 cup butter (, cut into cubes)
- 2 cloves garlic (, minced)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon coarse salt
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 cups freshly grated Parmesan cheese
- 1 tablespoon chopped parsley (, for garnish)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 930mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 385mg
- Calcium
- 452mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 930MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.