Spaghetti Squash Alfredo Recipes

Spaghetti Squash Alfredo That Low Carb Life

WEBSep 24, 2019 · SPAGHETTI SQUASH ALFREDO is the low carb alternative to chicken Alfredo and it's every bit as delicious as the …

Rating: 4.5/5(82)
1. 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.
2. To cook in the Instant Pot, follow these directions.
3. Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.
4. Melt the butter in a sauce pan over medium heat.

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LowCarb Spaghetti Squash Alfredo Allrecipes

WEBOct 4, 2021 · Homemade Alfredo cheese sauce with roasted spaghetti squash turns classic fettuccine Alfredo into a low-carb feast.

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.

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Spaghetti Squash Alfredo (V/GF) Minimalist Baker …

WEBDec 11, 2020 · Creamy, 5-ingredient vegan alfredo sauce with spaghetti squash for a healthy, simple comfort meal. Just 8 ingredients required!

1. SPAGHETTI SQUASH: Cook your spaghetti squash using our oven method or Instant Pot method. Once slightly cooled, fluff with a fork to make it stringy. Then measure out roughly 4 cups spaghetti squash (as the original recipe is written // alter as needed if adjusting serving size) and set aside.
2. SAUCE: In the meantime, prepare sauce by soaking raw cashews in very hot water for ~15 minutes.
3. After the 15 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
4. Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside. NOTE: At this time, you could also blend in a handful of fresh basil for added flavor and gorgeous green color.

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