Directions:
- Chop off the top (stemmed end) of the spaghetti squash. Cut spaghetti squash long ways down the middle. Scoop out the stringy insides with seeds and set aside.
- Put the two spaghetti squash halves into a pot of boiling water and let sit until insides are soft. Separate squash seeds and pulp. Chop up pulp into smaller segments.
- In a saucepan, combine the heavy whipping cream, the squash pulp, and sprinkle in 1/2 of the parmesan cheese over medium-medium low heat; stirring constantly.
- Add more parmesan cheese every five to six minutes until all is in the pan.
- Stir the sauce until all of the parmesan cheese is melted and sauce is thick (approximately 20-25 minutes).
- When the spaghetti squash halves are soft, scoop out the inside on to a plate or bowl and top with the alfredo sauce.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1174.15 Kcal (4916 kJ) | ||
| Calories from fat | 1090.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 121.17g | 186% | |
|---|---|---|---|
| Cholesterol | 341.75mg | 114% | |
| Sodium | 797.85mg | 33% | |
| Potassium | 155.98mg | 3% | |
| Total Carbs | 5.56g | 2% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 21.27g | 43% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.5mg | 3% | |
| Calcium | 615.4mg | 62% | |
| Amount Per 100 g | |||
| Calories | 496.12 Kcal (2077 kJ) | ||
| Calories from fat | 460.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.2g | 186% | |
|---|---|---|---|
| Cholesterol | 144.4mg | 114% | |
| Sodium | 337.12mg | 33% | |
| Potassium | 65.91mg | 3% | |
| Total Carbs | 2.35g | 2% | |
| Sugars | 0.64g | 6% | |
| Dietary Fiber | 0.28g | 3% | |
| Protein | 8.99g | 43% | |
| Vitamin C | 0.5mg | 2% | |
| Vitamin A | 0.5mg | 38% | |
| Iron | 0.2mg | 3% | |
| Calcium | 260mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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