Low Carb Spaghetti Squash Alfredo Food

SPAGHETTI SQUASH ALFREDO

Steps:

• To cook in the oven, preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
• To cook in the Instant Pot, follow these directions.
• Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.
• Melt the butter in a sauce pan over medium heat.
• Once butter has melted, add the cream, garlic, salt, and pepper and bring to a simmer.
• Turn off the heat and add the shredded Parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy.
• Pour the Alfredo sauce over the squash and stir to coat.
• Spoon the squash into the empty squash halves. Sprinkle with the mozzarella. Alternately, add to a 9x9 baking dish.
• Bake at 350 degrees for 10 minutes.
• Sprinkle with parsley before serving.

LOW-CARB SPAGHETTI SQUASH ALFREDO

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.
• Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.
• Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.
• Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter.
• Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.
• Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce; stir well.
• Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.

SPAGHETTI SQUASH ALFREDO

Steps:

• Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking.
• Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving.
• Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy!

LOW CARB-SPAGHETTI SQUASH ALFREDO

Steps:

• Slice spaghetti squash in half lengthwise, scoop out seeds with a spoon; place squash cut side down in microwave safe dish with 1/3 cup water; Cook about 15 minutes or until tender when tested with a fork.
• Scoop out the cooked squash from its skin, discard skin; Use a fork to fluff and separate the squash into"spaghetti"- like strands; you can use your hands; Reserve the cooked squash and heat in Microwave just before serving.
• Melt half the butter in a medium saucepan over medium-high heat; add cream and reduce for about 2 minutes,then add garlic and cheese, WHISK QUICKLY, heating through;Stir in the rest of the butter and parsley.
• Place spaghetti squash in a large serving bowl, and, pour Alfredo sauce over squash, Garnish with basil and tomatoes, serve and enjoy.

KETO SEAFOOD ALFREDO SPAGHETTI SQUASH

Steps:

• In a heated large saute pan, add 1 tablespoon of butter and garlic. Saute until fragrant in a minute or two.
• In the meantime, add 1 tablespoon of butter to another skillet. Add the seafood and saute for a few minutes until the shrimp starts to turn pink and the scallops are almond cooked.
• In the other pan, add in the cream cheese, cream and parmesan cheese. Whisk to get the cheeses to melt.
• Once the seafood is mostly cooked, pour into the alfredo sauce and mix well. The seafood should release some liquid and this adds flavor and thins the alfredo sauce. If you don't have any liquid you might want to add a tablespoon of water to the alfredo sauce if it seems to thick to you . Do this before you add in the spaghetti squash.
• Next add in the spaghetti squash and mix everything well and cook for just a few more minutes until the seafood is cooked through.
• Enjoy!

KETO SPAGHETTI SQUASH ALFREDO CASSEROLE

Steps:

• Preheat the oven to 400 degrees if cooking the spaghetti squash in the oven. Otherwise, refer to the notes section for other ways to cook the squash.
• In a small saucepan, melt the butter over low heat.
• To the melted butter add the heavy cream, garlic powder, onion powder, salt, pepper, nutmeg powder, softened cream cheese, and shredded parmesan cheese.
• Cook the sauce over medium-low heat for about 5-7 minutes until the cheeses melt and the sauce thickens. Set it aside
• In a small bowl combine the shredded mozzarella cheese and shredded parmesan cheese. Top the casserole before baking.
• Preheat the oven to 350 degrees.
• In a large bowl, add the spaghetti squash, and the prepared alfredo sauce, toss well. Stir well making sure that everything is coated well with the sauce.
• Spread the alfredo mixture evenly into the buttered casserole dish.
• Top evenly with the cheese topping.
• Bake the casserole for 35-45 minutes until golden brown.
• Broil for 3-5 minutes if at the 45-minute mark the casserole hasn't browned.
• Store leftovers in the refrigerator for up to 3 days.

SPAGHETTI SQUASH ALFREDO LOW CARB

Steps:

• Cooking The Squash: I like to cut in half cover with plastic wrap, place cut side up in a dish with 1/4 Celsius water and nuke for about 12 minute Let cool, seed and strand.
• In a medium-sized saucepan, combine the all ingredients except spaghetti.
• squash over medium-low heat and whisk until smooth and creamy, stirring.
• constantly to prevent burning. Add the spaghetti squash strands to the sauce.