Best Keto Spaghetti Squash Alfredo (Low-Carb Pasta)
Indulge without the carb crash! Learn how to bake keto spaghetti squash alfredo with real cream, garlic, and fresh parmesan cheese for just 6g net carbs.
Ingredients
- The Roasted Squash Strands
1 medium (3-4 lbs) fresh spaghetti squash
1½ tbsp avocado oil or olive oil
½ tsp coarse sea salt
¼ tsp black pepper
- Make Homemade Alfredo Sauce From Above
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Trim off the top and bottom ends of the squash. Cut crosswise into 1-inch thick rounds. Scoop out seeds and pulp from the centers.
Drizzle rounds with avocado oil, salt, and pepper. Arrange on the baking sheet and bake at 400°F for 30 to 35 minutes until tender. Cool 10 minutes.
Peel skin away and pull flesh apart into long strands using a fork. Place in a colander for 5 minutes to drain excess moisture.
Add drained squash strands into the skillet. Toss gently with tongs for 1 to 2 minutes until hot and coated. Garnish with parsley and serve immediately.
Notes
Cut Crosswise: Slice squash into rings instead of half-lengthwise to preserve long, full-length noodles. Drain Strands: Let shredded squash sit in a colander briefly to keep moisture out of your cream sauce. Grate Fresh Parmesan: Use real block cheese to avoid anti-caking additives found in pre-shredded bags. Cook Sauce Low: Keep heat on low when melting Parmesan so the cream stays silky and smooth. Reheat Gently: Reheat leftovers in a skillet over low heat with a splash of cream