Keto Spaghetti Squash Alfredo

Ingredients

• 1 whole spaghetti squash, about 3 pounds
• 1/2 cup butter
• 1 cup heavy cream
• 1 clove garlic, minced
• 1/2 teaspoon cracked pepper
• 1/4 teaspoon salt
• 2 cups shredded Parmesan
• 1 cup shredded mozzarella
• 1 teaspoon minced fresh parsley

Instructions

To cook the spaghetti squash:

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,
3. Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.

To make the Alfredo sauce:

1. Melt the butter in a sauce pan over medium heat.
2. Once butter has melted, add the cream, garlic, salt, and pepper and bring to a simmer.
3. 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.

To assemble:

1. Pour the Alfredo sauce over the squash and stir to coat.
2. Spoon the squash into the empty squash halves. Sprinkle with the mozzarella. Alternately, add to a 9×9 baking dish.
3. Bake at 350 degrees for 10 minutes.
4. Sprinkle with parsley before serving.

Nutrition Information:

YIELD: 8 SERVING SIZE: 1
Amount Per Serving:Calories: 352Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 86mgSodium: 600mgCarbohydrates: 10gNet Carbohydrates: 8gFiber: 2gSugar: 4gSugar Alcohols: 0gProtein: 12g