Spaghetti Squash Alfredo Recipe

Spaghetti Squash Alfredo Recipe

How To Make Spaghetti Squash Alfredo

This low-carb Spaghetti Squash Alfredo is delightfully creamy with an added crunch from walnuts, and tender sausages, for an extra savory meal!

Preparation: 20 minutes
Cooking: 19 minutes
Total: 39 minutes



  • 1large spaghetti squash,halved, seeded
  • 2tbspbutter
  • salt and ground black pepper,to taste
  • 1tbspolive oil
  • 1tbspgarlic,minced
  • 8ozwalnuts,(1 package)
  • 1lbItalian sausage,cut into chunks
  • 16ozalfredo sauce,(1 jar)


  1. Place the spaghetti squash cut-side down in a microwave-safe dish. Pour in ¼ cup of water.

  2. Microwave on high for about 7 minutes until easily pierced with a fork.

  3. Scrape the insides of the squash into spaghetti strands with a fork. Transfer to a bowl. Add butter, salt, and pepper.

  4. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook and stir for about 1 minute until fragrant, then add to the bowl with the spaghetti squash.

  5. Add the walnuts and a pinch of salt to the skillet. Cook and stir for about 1 minute until toasted. Transfer to a small bowl.

  6. Place the sausage in the skillet. Cook and stir for about 5 minutes until browned.

  7. Pour in the Alfredo sauce, then stir for about 5 minutes until heated through.

  8. Spoon the sausage mixture over the squash and top with walnuts. Enjoy!

Recipe Notes

  • Substitute coconut oil for the olive oil, if preferred.
  • Use store-bought or homemade Alfredo sauce.


  • Calories: 795.16kcal
  • Fat: 68.68g
  • Saturated Fat: 18.67g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 22.06g
  • Polyunsaturated Fat: 24.73g
  • Carbohydrates: 26.31g
  • Fiber: 4.79g
  • Sugar: 5.37g
  • Protein: 23.08g
  • Cholesterol: 88.80mg
  • Sodium: 1547.67mg
  • Calcium: 254.00mg
  • Potassium: 562.94mg
  • Iron: 2.73mg
  • Vitamin A: 58.44µg
  • Vitamin C: 4.21mg
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