This is a keto/low carb version of Fettuccine Alfredo. This recipe is without chicken, but feel free to add chicken to it to make it a classic chicken Alfredo.

Start by prepping the spaghetti squash since that takes the most time. You will need 1 large spaghetti squash.

  1. Preheat oven to 375 F
  2. With a sharp knife, cut the spaghetti squash length wise
  3. Scrape out the seeds in the middle and discard
  4. Place the squash flesh side down in a 9×13 baking dish with 1/2 inch of water and a tsp of salt
  5. Bake for 45 minutes uncovered
  6. Remove from oven. Cool for 10 minutes. Then use a fork to extract “noodles” from the squash.

While the spaghetti squash is baking, prepare the Alfredo sauce.

Alfredo sauce

Alfredo sauce

To make the best Alfredo sauce ever, use the following recipe:

  • 1/2 cup of salted kerrygold butter
  • 1 pint of organic heavy whipping cream
  • 4 oz of full fat cream cheese
  • 1/2 tsp minced garlic
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • A pinch of salt and pepper
  • 1 cup grated Parmesan cheese
  1. In a medium saucepan, stir in the butter, cream and cream cheese over medium heat. Whisk until melted fully.
  2. Add in minced garlic and all seasonings. Keep whisking until smooth.
  3. Add in grated Parmesan cheese. Stir in and then bring to a simmer.
  4. Cook 3-5 more minutes on simmer as it thickens.

To make the alfredo, simply add some of the alfredo sauce on top of the spaghetti squash and enjoy!

Spaghetti squash alfredo

Spaghetti squash alfredo