If you dream in fettuccine alfredo, here's the lower-carb recipe you've been craving. Versatile spaghetti squash stands in for traditional pasta, while a tangy, creamy, and cheesy sauce ties everything together deliciously. Instead of indulging in the traditional alfredo, opt for this lighter and delicious recipe that offers a welcome dose of fiber and plenty of protein — over 43 grams per serving!
- 1 medium spaghetti squash
- 3/4 cup low-fat Greek yogurt
- 3/4 cup low-fat cottage cheese
- 3 tablespoons unsweetened low-fat milk
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Parsley, optional garnish
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with cooking spray.
- Pierce the spaghetti squash with a knife to allow steam to release and microwave for 5 to 10 minutes. Or bake the squash in the oven at 350 degrees for 35 to 45 minutes or until squash is soft.
- Cut the squash in half and discard the seeds. Use a fork to gently scrape the spaghetti strands into the center of each half of the spaghetti squash, and move to a large bowl.
- Combine the yogurt, cottage cheese, almond milk, Parmesan, garlic powder, salt, and pepper in a blender and blend until smooth.
- Pour the sauce into the bowl with spaghetti squash strands and mix until coated. Divide the sauced spaghetti squash into the two halves of the squash. Top with the mozzarella and Parmesan. Cook for 15 to 20 minutes or until the cheese is melted and lightly golden brown. Sprinkle with parsley if desired.
Image Source: Calorie Counter
- Main Dishes
- Makes two large servings
- Calories per serving