Keto Alfredo Spaghetti Squash Bake

Keto friendly and absolutely delicious, this spaghetti squash side dish is baked with a creamy, garlicky Alfredo sauce and topped with gooey mozzarella.

Following a Ketogenic diet has many benefits. Cooking Keto is not difficult but variety is key. This recipe began as a dinner idea that I found on Sweet as Honey. I made the original recipe but my family really wanted me to find a way to create this as a side dish rather than an entree. I modified the recipe to suit our needs and my family asks for it all the time, even if no one in my house is doing Keto… it is just that good!

How to make Keto Alfredo Spaghetti Squash Bake

Generously grease an 8×8 round or square casserole dish with cooking spray and set aside. Preheat the oven to 400 degrees F.

Cut the spaghetti squash in half and remove the seeds. Using a pastry brush, brush the olive oil all over the inside of the spaghetti squash halves. Season generously with salt and pepper to taste.

Place cut side down on parchment lined or a silicone lined baking sheet. Bake for 30-35 minutes until a knife inserted slides through the squash easily.

Once cooked, remove from the oven, flip over and allow to cool for 10-15 minutes. Once cooled, use a fork and scrape the spaghetti from the shell. Place the spaghetti noodles into the prepared casserole dish and spread out evenly. Set aside.

In a small saucepan, melt the butter over medium-low heat. Stir in the chopped garlic, 2/3 cup of the half and half, parsley, salt, pepper and shredded Parmesan.

Stir constantly until all of the cheese is melted and the sauce has thickened.

Remove from the heat and stir in remaining 1/3 cup of half and half until completely combined. Pour the sauce over the spaghetti noodles in the prepared pan.

Sprinkle the shredded mozzarella cheese evenly over the top of the spaghetti noodles and sauce. Bake at 375 degrees for 15 minutes until heated through.

Switch the oven to broil mode and broil 2-3 minutes until cheese is browned and bubbly.

Remove from oven and allow to stand for 5 minutes before serving. Enjoy!

Other Keto Friendly Side Dishes You May Like

Roasted Radishes – simple, flavorful and an absolutely delicious change of pace.

Pan Fried Brussels Sprouts with Bacon – a perfect side dish – bacon just makes it better!

Oven Roasted Cauliflower – High heat seals in the flavor in this oven roasted marinated cauliflower.

Simple Sauteed Zucchini with Lemon – Tender bites of zucchini cooked with Italian seasoning, a hint of garlic and a burst of fresh lemon.

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Keto Alfredo Spaghetti Squash Bake

Keto friendly and absolutely delicious, this spaghetti squash side dish is baked with a creamy, garlicky Alfredo sauce and topped with gooey mozzarella.

Print Pin Rate

Servings: 4

Ingredients

• 1 small spaghetti squash Approximately 2 pounds = 3 cups shredded
• 1 tbsp olive oil
• salt & pepper to taste
• 1/4 cup butter
• 1 cup half and half divided
• 3 large garlic cloves coarsely chopped
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 cup shredded Parmesan
• 1/2 cup shredded mozzarella

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Instructions

Prepare the Spaghetti Squash

• Generously grease an 8×8 round or square casserole dish with cooking spray and set aside.
• Preheat the oven to 400 degrees F.
• Cut the spaghetti squash in half and remove the seeds. Using a pastry brush, brush the olive oil all over the inside of the spaghetti squash halves. Season generously with salt and pepper to taste.
• Place cut side down on parchment lined or a silicone lined baking sheet. Bake for 30-35 minutes until a knife inserted slides through the squash easily.
• Once cooked, remove from the oven, flip over and allow to cool for 10-15 minutes. Once cooled, use a fork and scrape the spaghetti from the shell. Place the spaghetti noodles into the prepared casserole dish and spread out evenly. Set aside.

Make the Keto Alfredo Sauce

• In a small saucepan, melt the butter over medium-low heat.
• Stir in the chopped garlic, 2/3 cup of the half and half, parsley, salt, pepper and shredded Parmesan, stirring constantly until all of the cheese is melted and the sauce has thickened.
• Remove from the heat and stir in remaining 1/3 cup of half and half until completely combined. Pour the sauce over the spaghetti noodles in the prepared pan.
• Sprinkle the shredded mozzarella cheese evenly over the top of the spaghetti noodles and sauce.
• Bake at 375 degrees for 15 minutes until heated through.
• Switch the oven to broil mode and broil 2-3 minutes until cheese is browned and bubbly.
• Remove from oven and allow to stand for 5 minutes before serving. Enjoy!

* The information shown is an estimate provided by an online nutrition calculator.

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