Alfredo Spaghetti Squash with Sausage and Spinach
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.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time2 hrs 35 mins
Servings: 4 people
- 1 medium spahetti squash
- 1 cup coconut milk or heavy cream
- 4 oz. Parmesan cheese
- 8 oz spinach fresh or frozen
- 12 oz. precooked sausage
- 4 Tbsp butter
- 1 tsp garlic powder
- 1 tsp dried parsley
- pinch salt I love this Himalayan pink salt
Preheat oven to 350F.
Cut spaghetti squash in half down the middle, and scoop out the seeds as you would with a pumpkin. Place cut side down on a baking sheet and place in oven for 1 hour.
While the spaghetti squash is cooking, brown the sausage, if desired.
Once done, remove squash from oven and allow to sit for 10-15 minutes before handling.
Once cooled, take a fork and scrape out the meat of the squash. You'll notice it peels off in strings that resemble spaghetti.
Add butter, cream, Parmesan cheese, spinach, garlic and parsley to a large pan over medium heat. Cook until spinach has wilted.
Add spaghetti squash to the pan and mix until combined and heated through. Top with sausage and additional Parmesan cheese, if desired.