Alfredo Spaghetti Squash

Protein

Make our Turkey Meatballs or Chicken Recipe to go along with your spaghetti squash!

Carbs

1 Spaghetti Squash

1 c. Mushrooms : chopped

2 c. Spinach

4 cloves of Garlic : chopped

½ c. Basil

1 Lemon : squeezed

Fat

⅓ c. Olive Oil

1 jar of Primal Kitchen’s No-Dairy Alfredo Sauce

Directions

You can bake, grill or InstantPot your spaghetti squash! For all methods you will cut the squash in half, scoop out the seeds, poke holes in the outer part of the squash, drizzle with olive oil and sprinkle with salt and pepper.

If you’re baking, bake at 400 degrees for 30-40 minutes (until lightly browned and tender). If you choose to grill, throw the halved spaghetti squash on the grill on each side for 12 minutes. If you’re using your InstantPot, you’ll pressure cook the squash on high for 7 minutes.

While you’re squash is cooking, chop up your mushrooms and turn your stove on medium heat. Add the olive oil garlic to the pan; cook the garlic until browned. Add in lemon juice, mushrooms, spinach, and basil until tender. Add in Primal Kitchen’s No-Dairy Alfredo Sauce.

Once your spaghetti squash has been cooked, you’ll use a fork to scrape out the inside of the squash and it will become stringy and spaghetti-like. Scoop out the squash and put it into a bowl. Top with your alfredo mixture, fresh basil, and the protein of your choice — we like to do either turkey meatballs or chicken breast.

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