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. 
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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
Course: Main Dish
Servings: 4 people

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!