Spaghetti Squash Alfredo

6 70 454
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 4
Spaghetti Squash Alfredo
Health Rating


1 squash Spaghetti squash
1 can(s) (15oz) Coconut milk (full fat)
2 clove(s) Garlic (minced)
1 large Zucchini (chopped)
1 package, sliced (8 oz) White mushrooms
1 tbsp Coconut oil (for frying)


Preheat oven to 375F.

Cut the spaghetti squash in half lengthwise. Place flat side down on a baking sheet and cook for 40-45 minutes. It’s ready when you can easily insert a knife into the outer layer. With a fork, take out the spaghetti strands and pour them into a large bowl.

In a saucepan, heat oil and garlic over medium heat, tossing the garlic around. When it’s nice and brown, add in the mushrooms and the zucchini. Cook them to your liking and then pour the coconut milk. Bring to a boil. Add in the spaghetti squash and toss to coat nicely.

Nutrition Facts

Per Portion

Calories 454
Calories from fat 274
Calories from saturated fat 225
Total Fat 30 g
Saturated Fat 25.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.4 g
Cholesterol 0
Sodium 99 mg
Potassium 1011 mg
Total Carbohydrate 38 g
Dietary Fiber 5.8 g
Sugars 2.4 g
Protein 6.8 g

Dietary servings

Per Portion

Vegetables 10.1

Energy sources