Spaghetti Squash Alfredo(Makes 4 Servings; Carb Count: 11 Grams)
Creamy spaghetti squash Alfredo with shrimp, enriched by sweet potatoes and warm spices, perfect for a comforting, wholesome meal with rich flavors and satisfying textures.
Ingredients
- 4 cups cooked spaghetti squash ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
- 4 tablespoons unsalted butter ⓘ
- 1 teaspoon crushed or minced garlic ⓘ
- 1 cup heavy cream ⓘ
- 1 tablespoon olive oil ⓘ
- 12 ounces frozen cooked deveined shrimp
- 1/2 cup grated Parmesan cheese ⓘ
- 4 basil sprigs (optional) ⓘ
- 1 (15.75 oz) can sweet potatoes in heavy syrup ⓘ
- 2 3/4 cups all-purpose flour ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 teaspoon ground allspice ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1/2 teaspoon salt ⓘ
- 3/4 cup butter (at room temperature) ⓘ
- 3/4 cup packed dark brown sugar ⓘ
- 3/4 cup granulated sugar ⓘ
- 2 eggs ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray.
- Drain canned sweet potatoes, reserving 3 tablespoons of syrup.
- Mash the sweet potatoes in a bowl, mixing in the reserved syrup.
- Cook spaghetti squash, then measure out 4 cups of cooked squash.
- In a large skillet, melt 4 tablespoons of unsalted butter over medium heat.
- Add 1 teaspoon of minced garlic and cook until fragrant, about 1 minute.
- Pour in 1 cup of heavy cream and bring to a simmer.
- Add cooked shrimp to the skillet and cook until heated through, about 2-3 minutes.
- Stir in the cooked spaghetti squash, and cook until heated through, about 2 minutes.
- Add 1/2 cup of grated Parmesan cheese and stir until melted and combined.
- Season with 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
- Garnish with basil sprigs if desired and serve hot.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the skillet after sautéing the garlic. If you don't have shrimp, cooked chicken or sautéed mushrooms can be great substitutes. To reduce calories, you can use half-and-half instead of heavy cream. Make sure to thoroughly drain the sweet potatoes to avoid excess moisture in the dish.
Serving Suggestions
Serve this creamy spaghetti squash alfredo as a main dish or alongside a crisp green salad for a complete meal. It pairs beautifully with garlic bread or a side of roasted vegetables. For a seafood-themed dinner, consider serving it with Italian Style Tuna Casserole for a delightful variety.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of cream or water to prevent drying out. Alternatively, microwave in short intervals, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spaghetti Squash Alfredo(Makes 4 Servings; Carb Count: 11 Grams) contains roughly 2461 calories, with 53g protein, 241g carbohydrates, and 153g fat. It is an excellent source of dietary fiber (122% of the Daily Value), vitamin C (122% of the Daily Value), and iron (109% of the Daily Value). Note that it is relatively high in sodium, at 1078mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the spaghetti squash and the sauce ahead of time. Store them separately in the refrigerator for up to 2 days. When ready to serve, combine them in a skillet and heat through for a quick meal.
Is this recipe suitable for gluten-free diets?
While the main components are gluten-free, be cautious with the ingredients. Ensure that the shrimp and any other packaged items are labeled gluten-free. If you're looking to keep it gluten-free, consider using gluten-free pasta instead of the flour ingredients.
Can I substitute the heavy cream in this recipe?
Absolutely! You can use half-and-half for a lighter version or even coconut cream for a dairy-free alternative. Just keep in mind that using different creams may slightly alter the flavor and consistency of the sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).