Healthy Spaghetti Squash Alfredo
This Healthy Spaghetti Squash Alfredo recipe is low carb, fresh, and delicious! It's packed with vegetables yet feels indulgent. It pairs perfectly with grilled chicken, roasted salmon, or a nice steak.
Ingredients
- 1 spaghetti squash
- 2 tablespoon olive oil divided
- 1 shallot sliced
- 3 cloves garlic minced
- 2 teaspoon lemon zest from one lemon
- 1 bunch asparagus
- 1 cups spinach
- ½ pack Boursin cheese garlic and herbs
- ½ cup cottage cheese blended
- 1 tablespoon lemon juice from one lemon
- Parmesan cheese for garnish
Instructions
- Prep the spaghetti squash: Preheat the oven to 425°F. Slice the spaghetti squash in half crosswise (through the waist), then drizzle the cut sides with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a large sheet tray and roast for 20–30 minutes, or until the skin is lightly golden and the flesh is fork-tender. Once cool enough to handle, use a fork to scrape out the squash into long strands.
- Prep the asparagus by trimming off and discarding the tough root ends (about 1–2 inches). Slice the remaining spears into bite-sized pieces and set aside.
- Sautee the aromatics: In a large skillet over medium heat, warm the remaining tablespoon of olive oil. Add the shallot and sauté for about 3 minutes, until softened. Stir in the garlic and lemon zest and continue to cook for another 5 minutes, until fragrant and golden.
- Add the greens and sauce: Add the asparagus and spinach to the skillet. Cook until the spinach has wilted and the asparagus is just tender, about 3–4 minutes. Stir in the Boursin cheese and blended cottage cheese, mixing until the sauce is smooth and well combined.
- Combine the components: Add the roasted spaghetti squash to the pan and toss gently to coat the strands in the creamy sauce. Drizzle with lemon juice, season to taste with salt and pepper, and stir to combine.
- Serve warm, garnished with freshly grated Parmesan if desired.
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