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!
Place the spaghetti squash cut-side down in a microwave-safe dish. Pour in ¼ cup of water.
Microwave on high for about 7 minutes until easily pierced with a fork.
Scrape the insides of the squash into spaghetti strands with a fork. Transfer to a bowl. Add butter, salt, and pepper.
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.
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.
Place the sausage in the skillet. Cook and stir for about 5 minutes until browned.
Pour in the Alfredo sauce, then stir for about 5 minutes until heated through.
Spoon the sausage mixture over the squash and top with walnuts. Enjoy!
- 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