Spaghetti Squash Alfredo - quick and easy, Low Carb, LCHF, Ketogenic

Serves 2

This recipe is from Jimmy Moore of Livin' La Vida Low Carb podcast and the author of Keto Clarity. It was very tasty, the sauce is rich and delicious. What's great is you can use it as a base for other meal ideas. Try adding cooked diced bacon for an easy Carbonara, or maybe add cooked, diced chicken and vegetables for a fabulous 'Pasta' Primavera.
 

INGREDIENTS
• 1 spaghetti squash
• 3 Tbsp butter
• 1 cup pure cream (heavy cream)
• 2 pinches garlic salt
• 2 Tbsp Parmesan cheese
• Pinch dried basil

METHOD
1. Preheat oven to 375°F/190°C.
2. Slice spaghetti squash in half lengthwise and remove seeds and pulp. Wrap both halves in aluminium foil and place face-up on a baking sheet. Bake 30-40 minutes. Let cool a bit then scoop out flesh and set aside.
3. In a skillet melt butter over medium heat. Add heavy cream, garlic salt, Parmesan cheese and basil. Cook 10-15 minutes at a light simmer, stirring occasionally.
4. Add the cooked spaghetti squash, mix thoroughly and enjoy.