Spaghetti Squash Alfredo Boats
Delicious and creamy Spaghetti Squash Alfredo Boats make for a healthy, low-carb twist on a classic Italian favorite, perfect for a comforting dinner.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup cooked chicken breast, diced (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil on the cut sides, season with salt and pepper, and place cut-side down on a baking sheet.
- Bake for 35-40 minutes, until tender and strands can be easily pulled out with a fork.
- Meanwhile, in a saucepan over medium heat, sauté minced garlic in olive oil until fragrant.
- Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
- Remove sauce from heat and fold in cooked chicken if using.
- Once squash is cool enough to handle, use a fork to scrape out the strands into the squash shells.
- Pour Alfredo sauce evenly over the spaghetti squash strands in each shell.
- Bake assembled boats for another 10 minutes until warmed through.
- Garnish with chopped parsley and serve warm.
Notes
For a vegetarian version, omit the chicken and add sautéed mushrooms or broccoli for extra flavor and texture.
Find it online: https://foodiedishes.com/spaghetti-squash-alfredo-boats/