Low-Carb Spaghetti Squash Alfredo

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. 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.

3. 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.

4. Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.

5. 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.

6. Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.

7. 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.

8. Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.

Editor's Note:

Please note the differences in ingredient amounts, the addition of lemon zest, the method of cooking the garlic and the squash, as well as the serving presentation when using the magazine version of this recipe.