Looking for a tasty spin on a classic Alfredo pasta? Give spaghetti squash a try. This impressive dish is easier than it looks to make, and it’s just as delicious and filling as regular spaghetti. Don’t forget to make extra for leftovers!
Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
Cut ends off of the spaghetti squash and cut width-wise into 4 circles. Scoop out the insides of squash that contain seeds.
Place on baking sheet and drizzle with 2 teaspoons oil. Bake for 30 minutes, flipping half way through or until squash is tender.
Remove from oven and allow to cool enough to handle before peeling the skin off the squash. Using a fork, shred the insides to resemble noodles. Set aside.
While squash is cooking, make Alfredo sauce. Heat 1/4 cup of the milk in a small pot over medium heat. Add cream cheese and whisk until smooth. Add rest of the milk, Parmesan, garlic powder, salt, pepper, and nutmeg. Set aside.
Heat a frying pan over medium heat with 1 teaspoon oil. When hot, add the shrimp. Sprinkle with garlic powder and salt and cook for about 5 minutes, flipping half way through. Add spinach and cook until just wilted.
Add squash and sauce to the pan with shrimp and toss gently to coat with sauce. Serve with extra grated Parmesan and chili flakes.
