Spaghetti Squash Alfredo

6 70 239
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 4
Spaghetti Squash Alfredo
Health Highlights


1 squash Spaghetti squash
1 can(s) (15oz) Coconut milk, sweetened (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 239
Calories from fat 78
Calories from saturated fat 52
Total Fat 8.7 g
Saturated Fat 5.8 g
Trans Fat 0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 106 mg
Potassium 793 mg
Total Carbohydrate 38 g
Dietary Fiber 5.8 g
Sugars 5.2 g
Protein 4.7 g

Dietary servings

Per Portion

Vegetables 10.1

Energy sources


Meal Type(s)