Spaghetti Squash Alfredo
I love pasta. I really do. But one time I looked up the Olive Garden nutrition information for Alfredo Pasta and it had 100g of fat (I KNOW.).. and ever since then I have been on the hunt for a macro-friendly pasta!
To be completely honest, I just barely hopped on the spaghett squash train. I had never tried it until about 3 weeks ago. Now, I have it at least twice a week! This stuff is magical. I’m telling you, it’s the unicorn of vegetables.
Yesterday I whipped up this alfredo “pasta” and an entire plate full was.. wait for it… 21 Carbs.
21! What! Why haven’t I been doing this before??
Look at it exist! You could easily double or even triple that for dinner and make it fit just fine. And, it’s SO easy!
Okay, enough of my fangirling. But for real, spaghetti squash, you da real MVP.
1 spaghetti squash (small-medium sized)
1/4 C homestyle alfredo sauce (I used Prego)
Salt, pepper and garlic powder to taste
Preheat oven to 400.
Cut your squash in half and scoop out seeds.
Spray the inside with your non-stick spray and season with salt and pepper
Place cut-side down on a non-stick sheet pan and bake for 35-40 minutes or until the squash is tender.
Once baked, use a fork to flesh out the squash. I just drag my fork across the squash and it comes off like spaghetti noodles!
Add spaghetti squash to a bowl on a scale (weigh the cooked spaghetti for most accurate macros, and stir in your Alfredo sauce and garlic powder.