Keto Seafood Alfredo Spaghetti Squash Recipes
KETO SEAFOOD ALFREDO SPAGHETTI SQUASH
If you love shrimp scampi and pasta alfredo, you will love this keto spaghetti squash alfredo recipe! It's super easy to make and only take 20 minutes. It's a creamy, savory and low carb pasta dish that seriously takes like something you would get a restaurant.
Provided by Denise
Categories Low Carb Main
Time 20m
Number Of Ingredients 9
Steps:
- In a heated large saute pan, add 1 tablespoon of butter and garlic. Saute until fragrant in a minute or two.
- In the meantime, add 1 tablespoon of butter to another skillet. Add the seafood and saute for a few minutes until the shrimp starts to turn pink and the scallops are almond cooked.
- In the other pan, add in the cream cheese, cream and parmesan cheese. Whisk to get the cheeses to melt.
- Once the seafood is mostly cooked, pour into the alfredo sauce and mix well. The seafood should release some liquid and this adds flavor and thins the alfredo sauce. If you don't have any liquid you might want to add a tablespoon of water to the alfredo sauce if it seems to thick to you . Do this before you add in the spaghetti squash.
- Next add in the spaghetti squash and mix everything well and cook for just a few more minutes until the seafood is cooked through.
- Enjoy!
Nutrition Facts : Calories 336 calories, ServingSize 1
LOW-CARB SPAGHETTI SQUASH ALFREDO
Spaghetti squash replaces the traditional fettuccine, making this a low-carb dish. A mortar and pestle can be used to cream the roasted garlic, if desired.
Provided by Bren
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.
- Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.
- Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.
- Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter.
- Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.
- Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce; stir well.
- Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.
Nutrition Facts : Calories 613.8 calories, Carbohydrate 37.5 g, Cholesterol 138.4 mg, Fat 47.2 g, Fiber 0.3 g, Protein 16.4 g, SaturatedFat 27.1 g, Sodium 998.2 mg, Sugar 0.5 g
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- Preheat oven to 375F. Cut the spaghetti squash in half length-wise. Use a spoon to scoop out the seeds. Brush the inside of each half with half the olive oil, and season with salt and pepper. Place on a large baking sheet with the cut side facing up. Season with salt and pepper. Roast the squash at 375F for about 30 minutes, or until the squash flakes easily when pierced with a fork. Set aside to cool for a few minutes, but keep the oven on - you'll need it in a few minutes.
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