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Low Carb-Spaghetti Squash Alfredo

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“This is a very good and comes from George Stella's Low Carb and Loving it. I did change the way to cook the squash as it is much faster and less clean up.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Place spaghetti squash in a large serving bowl, and, pour Alfredo sauce over squash, Garnish with basil and tomatoes, serve and enjoy.

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