Go Back
+ servings
two spaghetti squash boats filled with stringy squash in a heavy cream sauce

Creamy Spaghetti Squash

Katerina | Diethood
Baked spaghetti squash mixed with a delicious homemade Alfredo sauce made with cream, fresh spinach, and gooey mozzarella. You'll love this low carb, filling twist on a classic pasta recipe!
Servings : 4
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins

Ingredients
  

  • 1 large spaghetti squash, halved longwise, seeds and membranes scooped out
  • olive oil, for brushing
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream, (Half & Half or milk will also work, but won't be as rich)
  • 1 cup freshly grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • cups mozzarella cheese, divided
  • 6 ounces baby spinach
  • salt, to taste
  • fresh ground black pepper, to taste
  • chopped fresh parsley, for garnish, optional

Instructions
 

  • Preheat oven to 400˚F. Line a baking sheet with parchment paper or foil.
  • Scoop out the seeds and stringy center from the squash and discard.
  • Place squash cut side up on the baking sheet. Brush with olive oil and sprinkle with salt and pepper; then turn them over, cut-sides down.
  • Bake for 35 to 40 minutes, or until tender. Let squash cool slightly, or until cool enough to handle.
  • Using a fork, shred the spaghetti squash while leaving about a 1/4-inch border around the sides.
    Set strings aside in a plate and transfer unfilled boats back to the baking sheet. Set aside.
  • In a large sauté pan melt butter over medium heat. Add garlic and cook for 20 seconds, or until fragrant.
  • Slowly pour in heavy cream and whisk. Continue to cook, stirring constantly, until just starting to thicken.
    Reduce heat to low, add parmesan and Italian seasoning; stir until combined. Remove from heat.
  • To the cream mixture, add the shredded spaghetti squash, 3/4 cup mozzarella cheese and the spinach; toss to coat.
    Taste for salt and pepper and adjust accordingly.
  • Divide mixture evenly among the squash boats.
  • Sprinkle with remaining mozzarella cheese.
    Return to oven and bake for 10 to 12 minutes, or until cheese is melted.
  • Remove from oven.
  • Cut squash boats in half.
  • Garnish with parsley and serve.

Notes

  • NET CARBS: 9 g
  • WW POINTS FOLLOWERS: Points were calculated with Fat Free Half & Half and Fat Free Shredded Mozzarella Cheese.

Nutrition

Calories: 506 kcal | Carbohydrates: 11 g | Protein: 21 g | Fat: 43 g | Saturated Fat: 26 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 146 mg | Sodium: 721 mg | Potassium: 437 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 5585 IU | Vitamin C: 15 mg | Calcium: 566 mg | Iron: 2 mg | Net Carbs: 9 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Side Dish/Dinner
Cuisine: American
Keyword: baked spaghetti squash, spaghetti squash pasta