Spaghetti Squash Alfredo


Makes 4 servings


4 cups cooked spaghetti squash (see Note)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
1 teaspoon crushed or minced garlic
1 cup heavy cream
1/2 cup grated Parmesan
12 ounces (about 2 cups) frozen, cooked, deveined shrimp, thawed
1 tablespoon olive oil
4 basil sprigs for garnish (optional)


  1. Season squash with salt and pepper. Heat butter in a 12-inch nonstick skillet over medium-high heat. Add garlic and cook for 30 seconds; add squash. Stir and cook 2 to 3 minutes or until squash is heated through and coated with butter.
  2. Add cream and cook, stirring constantly, about 3 minutes or until cream begins to thicken.
  3. Meanwhile, in a separate nonstick skillet, heat oil over high heat. Add shrimp and stir-fry until heated through. Remove from heat. Set aside.
  4. Add Parmesan to spaghetti squash mixture and stir to mix. Cook about 2 minutes or until cheese melts.
  5. To serve, divide spaghetti squash and sauce among 4 pasta bowls. Divide shrimp and place on top of squash. Garnish with basil, if desired.


Two medium spaghetti squash, or 3 to 3-1/2 pounds, will yield about 4 cups cooked squash. To cook squash easily and quickly, pierce each squash to the center with a knife in two places. Place squash on a microwave safe plate and microwave on high for 20 minutes. (If the microwave does not have an automatic turntable, turn squash 3 times during cooking.) Let squash sit for 10 minutes. Cut off stem end and discard. Slice in half lengthwise. Scoop out seeds and center membranes and discard. Using a fork, shred squash pulp into a colander to drain. Measure 4 cups; refrigerate any remainder for use in soups or salads.

Nutritional Information

Serving Size: 1 cup squash with sauce plus 1/2 cup shrimp
Calories 524
Calories from Fat 72 %
Total Fat 43 g
Saturated Fat 24 g
Cholesterol 252 mg
Carbohydrate 13 g
Fiber 2 g
Protein 24 g
Sodium 655 mg

Dietary Exchange

Starch 1
Meat 3
Fat 6.5

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