Mini Spaghetti Squash Alfredo Nests

If you’re searching for a healthy yet indulgent dish that can satisfy your pasta cravings, look no further than Mini Spaghetti Squash Alfredo Nests. This innovative recipe takes the classic comfort of Alfredo sauce and pairs it with the unique texture of spaghetti squash, creating a delightful alternative to traditional pasta dishes. With the rise of low-carb diets and a growing emphasis on nutritious eating, spaghetti squash has emerged as a popular choice for those looking to cut back on carbohydrates while still enjoying hearty meals.

Discover the delicious fusion of comfort and nutrition with Mini Spaghetti Squash Alfredo Nests! This innovative recipe transforms classic Alfredo sauce into a wholesome dish using spaghetti squash, offering a low-carb alternative to pasta. With its mild flavor and unique texture, spaghetti squash makes the perfect base, complemented by rich Alfredo and crispy breadcrumbs. Perfect for a family dinner or a special occasion, this dish is both visually appealing and satisfying without the guilt. Enjoy a healthy yet indulgent meal that redefines comfort food!

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Ingredients

1 medium spaghetti squash

1 tablespoon olive oil

Salt and pepper to taste

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons chopped fresh parsley (plus more for garnish)

1 cup cooked, shredded chicken (optional for protein)

1/2 cup breadcrumbs (for topping)

1 teaspoon Italian seasoning

Instructions

Prep the 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 olive oil, then season with salt and pepper.

Roast the Squash: Place the spaghetti squash halves, cut-side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for about 35-40 minutes, or until the flesh is tender and can easily be shredded with a fork.

Make the Alfredo Sauce: While the squash is roasting, heat a saucepan over medium heat. Add the heavy cream, and bring to a gentle simmer. Stir in the grated Parmesan cheese, garlic powder, onion powder, and freshly chopped parsley. Season with salt and pepper to taste, stirring until the cheese has melted and the sauce is smooth. If using chicken, fold it in now.

Combine Squash and Sauce: Once the spaghetti squash is done roasting, let it cool slightly, then use a fork to scoop out the strands into a large bowl. Mix in half of the Alfredo sauce, ensuring that the squash strands are well coated.

Form the Nests: On a greased baking tray or a lined muffin tin, take about 1/3 cup of the spaghetti squash mixture and form it into a nest shape, creating a well in the center. Repeat with the remaining mixture, making about 8 nests.

Top with Extra Sauce and Breadcrumbs: Spoon the remaining Alfredo sauce evenly over each nest. In a small bowl, mix the breadcrumbs with Italian seasoning, then sprinkle this mixture generously over each nest.

Bake the Nests: Place the baking tray back in the oven and bake for an additional 15-20 minutes, or until the tops are golden and crispy.

Serve: Remove from the oven and let cool for a few minutes. Garnish with extra chopped parsley before serving. Enjoy your delicious Mini Spaghetti Squash Alfredo Nests!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings