Spaghetti Squash Seafood Alfredo recipe

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Ingredients

2 spaghetti squash, halved and seeded
4 tablespoons avocado oil, divided
salt and ground black pepper to taste
½ cup butter (such as Kerrygold®)
2 cups half-and-half
2 tablespoons paprika
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 ½ cups finely grated Parmesan cheese
3 cups fresh prawns
1 cup chopped shiitake mushrooms
2 cloves garlic, minced
⅛ cup chopped fresh parsley

Nutrition Info

549.9 calories
carbohydrate: 23.7 g
cholesterol: 185.3 mg
fat: 41.9 g
fiber: 1.3 g
protein: 23.2 g
saturatedFat: 20.5 g
servingSize: -
sodium: 1019.8 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Brush squash halves with 1 tablespoon avocado oil and season with salt and pepper. Place face-down on a baking sheet.

  3. Bake in the preheated oven until tender, 35 to 40 minutes.

  4. Meanwhile, melt butter in a saucepan over medium heat. Stir in half-and-half, paprika, salt, and pepper. Heat slowly to a light boil, about 4 minutes. Add Parmesan cheese and stir until blended, about 1 minute. Remove sauce from heat.

  5. Heat remaining avocado oil in a skillet over medium heat. Add prawns, mushrooms, and garlic. Cook until prawns are nearly opaque, 3 to 5 minutes. Drain any accumulated liquid and pour sauce over prawns. Stir in parsley and simmer on low heat until fully but not overcooked, 3 to 5 minutes more.

  6. Scrape flesh from cooked squash into a serving plate. Top with seafood Alfredo sauce.

Recipe Yield

6 servings

Recipe Note

Not low-fat, but low-carb and full of protein and nutrients. A 'treat' meal. May top with an additional sprinkle of grated Parmesan cheese and parsley. I prefer Himalayan salt.

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