Keto Spaghetti Squash Alfredo with Roasted Tomatoes Recipe

Fall is in the air, which means all the gourds are in season! I was sorely disappointed this past weekend when the store was out of acorn squash, but I found this lovely spaghetti squash instead. This is a great idea for meal prep days since a single spaghetti squash will last one person for two or three days. Roasted, it tastes buttery, nutty and delicious.

It does take time, so make sure you set aside an hour before you actually eat it! Just like everything else keto, prep is key with meals.

What is absolutely great about spaghetti squash is it is flavorful and neutral enough that it can be used with a lot of hearty applications. I love to make turkey chili in the instapot and top spaghetti squash with it as well! The possibilities are endless.

Enjoy this yummy fall treat<3


1 spaghetti squash

2 tbsp olive oil

salt, pepper to taste

Low sugar alfredo sauce to taste. I usually like somewhere around 2-3 tbsp of sauce on mine. (most of them are low carb, I prefer the four cheese variety at kroger)

1/2 tomato on the vine (or any variant of tomato you prefer)

1/4 cup grated Parmesan

4 slices provolone cheese


Preheat oven to 400°

Line a rimmed baking sheet with aluminum foil or parchment paper

Using a sharp, heavy duty knife cut the spaghetti squash into two equal halves.

Scoop out the seeds and mushy innards

Drizzle both halves on the soft side with olive oil

Sprinkle salt and pepper to taste and then place the soft sides face down

Drizzle the remaining olive oil on the back as well. This will cook both sides evenly.

Roast on middle rack of oven for 45 minutes.

While the squash is roasting, slice the tomato in half, season with part of the parmesan, salt, and pepper.

With 10 mins left, place the tomato slices next to the squash

Pull the pan from the oven, turn over the squash and place provolone cheese on the soft side. Turn oven to broil for 2-3 mins, or until the cheese has bubbled and lightly browned.

Remove from oven and set to the side.

Heat the Alfredo sauce in a pot over medium-low heat until warmed.

Take a fork and pull apart the spaghetti squash. This is where it gets it’s name, it will come out in spaghetti-like pieces and blend in with the cheese.

Scoop it into a bowl and cover with desired grated parmesan and alfredo sauce.

Top with roasted tomatoes, and enjoy!

Yummy, hearty─ delish!

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