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If you're searching for a delicious yet health-conscious alternative to traditional pasta dishes, look no further than Light & Creamy Spaghetti Squash Alfredo. This innovative recipe captures the rich, creamy essence of classic Alfredo sauce while substituting spaghetti squash for refined pasta, making it not only lower in calories but also higher in nutrients. With its vibrant flavor and satisfying texture, this dish is quickly gaining popularity among health enthusiasts and food lovers alike.

Skinny Alfredo Spaghetti Squash Recipe

Discover a healthier twist on your favorite pasta dish with Light & Creamy Spaghetti Squash Alfredo. This recipe uses spaghetti squash as a delicious, low-carb substitute for traditional pasta, while a creamy almond milk Alfredo sauce keeps it indulgent yet nutritious. Packed with vitamins and fiber, this dish is perfect for those looking to enjoy guilt-free comfort food. Easy to make and adaptable to various diets, it's a fantastic addition to any meal plan. Enjoy a satisfying, flavorful dinner in no time!
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Ingredients
  

1 medium spaghetti squash

1 cup unsweetened almond milk (or low-fat milk)

2 tablespoons olive oil

3 cloves garlic, minced

1/4 cup nutritional yeast (for a cheesy flavor)

2 tablespoons cream cheese (or neufchâtel cheese for lower fat)

Salt and pepper, to taste

1 teaspoon Italian seasoning (optional)

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional for serving)

Instructions
 

Prepare the Spaghetti Squash:

    - Preheat your oven to 400°F (200°C).

      - Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.

        - Drizzle the inside of each half with a tablespoon of olive oil and sprinkle with salt and pepper.

          - Place the squash halves cut side down on a baking sheet lined with parchment paper.

            - Roast in the preheated oven for about 40-45 minutes, or until the flesh is tender and easily shredded with a fork.

              Make the Alfredo Sauce:

                - While the squash is roasting, heat the remaining tablespoon of olive oil in a medium saucepan over medium heat.

                  - Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown.

                    - Stir in the almond milk, nutritional yeast, and cream cheese. Mix thoroughly until the cream cheese is melted and the sauce is creamy. If you prefer a thinner consistency, add a splash more almond milk.

                      - Season with salt, pepper, and Italian seasoning to taste. Let the sauce simmer gently for about 5-7 minutes.

                        Combine:

                          - Once the spaghetti squash is done, remove it from the oven and let it cool slightly. Using a fork, shred the flesh into noodle-like strands.

                            - In a large bowl, mix the spaghetti squash strands with the creamy Alfredo sauce until well combined.

                              Serve:

                                - Plate the Skinny Alfredo Spaghetti Squash and sprinkle with fresh parsley for garnish.

                                  - If desired, add a sprinkle of grated Parmesan cheese for an extra touch of flavor.

                                    Prep Time, Total Time, Servings: 10 minutes | 55 minutes | 4 servings