An Alfredo spaghetti squash with sausage and spinach. Delicious, tasty and totally worth the hassle of working with a whole squash. Low-carb, ketogenic, gluten-free, grain-free.
Spaghetti squash can sometimes be intimidating to work with. It’s kind of a pain to cut open, takes awhile to roast, and then you have to scrape out the guts? But trust me guys, this recipe is worth the hard work.
Plus, if you plan ahead, you can prep the spaghetti squash ahead of time, pop it in the fridge, and just pull it out when you’re ready for dinner. If you do it this way, this alfredo spaghetti squash will take you only 20 minutes to make!
Spaghetti squash is great because it is pretty bland on it’s own, it can really be customized for any type of meal you can imagine. It really did not disappoint with this delicious Alfredo sauce. The sauce is really easy to make, it’s using coconut milk (you can also substitute cream), Parmesan cheese and butter. Simple and yet so delicious!
First you’ll begin by cutting open your spaghetti squash. This can be a task in and of itself. I recommend having a very sharp chef’s knife and cutting it down the middle horizontally, so there is less distance to cut. Most recipes I’ve seen recommend cutting it from top to bottom, which I find to be incredibly frustrating.
Cutting it horizontally also yields longer noodles, which I find better resembles an actual spaghetti dish, and prevents things from getting too mushy.
If you still have trouble cutting through that bad boy, you can poke it with a fork in several places and pop it in the microwave for 5 minutes. Let it cool a bit, and then you should have an easier time cutting through it.
After you cut it open, you will want to scoop out the seeds. This part is kind of like pumpkin carving, so get in there, get messy and have fun 🙂 Pro tip: you can roast the spaghetti squash seeds just as you would pumpkin seeds.
Place the two halves cut-side down on a baking sheet and place in the oven for roughly an hour. Once cooked, removed from oven and allow to cool until it can be safely handled, about 10 minutes. I find that it cools faster if you flip them over so the inside is exposed.
Take a fork and scrape out the insides, leaving just the skin behind. You’ll notice that it will peel off in strands that resemble spaghetti, hence the name. If you are preparing the squash ahead of time, at this point, you can pop the squash in the fridge until you are ready to make the meal. If not, let’s get onto the Alfredo!
Next, you’ll want to heat a large skillet over medium heat with some olive oil or butter. Begin by browning your sausage, if desired. Then set it aside on a plate. Add in the remaining ingredients and stir until the sauce begins to thicken, about 5-8 minutes.
Lastly, add in the spaghetti squash and stir around until coated. Add the sausage back in and top with additional Parmesan cheese.
I hope you all enjoy this delicious Alfredo spaghetti squash. It’s a labor of love, but one that is really worth the effort as an occasional special treat. If you enjoyed the recipe, let me know in the comments below. Thanks everyone!