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In the world of culinary delights, few dishes are as universally loved as pasta. However, for those seeking a healthier lifestyle or simply wanting to reduce their carbohydrate intake, traditional pasta can often feel off-limits. Enter *Light & Creamy Alfredo Spaghetti Squash*—a dish that captures the indulgent essence of classic Alfredo without the heavy guilt that often accompanies it. This innovative recipe highlights spaghetti squash, a versatile vegetable that transforms into a delightful pasta substitute, allowing you to enjoy all the creamy goodness of Alfredo sauce while sticking to your health goals.

Skinny Alfredo Spaghetti Squash Recipe

Discover the joy of healthy eating with this delicious Light & Creamy Alfredo Spaghetti Squash recipe! Perfect for those seeking a low-carb alternative to traditional pasta, this dish combines the versatility of spaghetti squash with a rich Alfredo sauce made from cauliflower, Greek yogurt, and Parmesan. It's packed with flavor, low in calories, and easy to make. Enjoy a satisfying meal that aligns with your wellness goals while indulging in creamy goodness. Save this recipe for a guilt-free pasta night!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

2 cloves garlic, minced

1 cup cauliflower florets, steamed

½ cup low-sodium vegetable broth

½ cup plain Greek yogurt

¼ cup grated Parmesan cheese

½ teaspoon nutmeg

Fresh parsley, chopped (for garnish)

Instructions
 

Roast the Spaghetti Squash:

    - Preheat your oven to 400°F (200°C).

      - Cut the spaghetti squash in half lengthwise and scoop out the seeds.

        - Drizzle the insides with olive oil, and season with salt and pepper.

          - Place the squash halves cut-side down on a baking sheet lined with parchment paper.

            - Roast in the preheated oven for about 40-50 minutes, or until the flesh is tender and easily shreds with a fork.

              Prepare the Daring Alfredo Sauce:

                - While the squash is roasting, steam the cauliflower florets until tender, about 7-10 minutes.

                  - In a blender, combine the steamed cauliflower, minced garlic, vegetable broth, Greek yogurt, Parmesan cheese, and nutmeg. Blend until smooth and creamy. Adjust seasoning with salt and pepper as desired.

                    Combine and Sauté:

                      - Once the spaghetti squash is done roasting, use a fork to scrape the flesh into strands, creating noodles.

                        - In a large skillet over medium heat, add the spaghetti squash. Pour the creamy Alfredo sauce over the squash and gently toss to combine. Cook for 2-3 minutes until heated through.

                          Serve:

                            - Divide the creamy spaghetti squash mixture among bowls. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan if desired.

                              Prep Time, Total Time, Servings: 10 mins | 1 hr | 4 servings