As a type 1 diabetic, I am always on the lookout for low-carb recipes…especially quick and easy ones because, you know, life. When I stumbled across spaghetti squash a few years ago as an alternative to carb-loaded spaghetti, I kind of fell in love. And please don’t ask me why it has taken me this long to create a diabetic-friendly sauce to go with it. Once you try this Low-Carb Alfredo & Shrimp Spaghetti Squash Recipe, you’ll never look back!
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If you have ever read Dr. Bernstein’s books about diabetes solutions and recipes, you’ll know that tomatoes, while seemingly healthy, are actually not good for diabetics. Tomatoes raise the blood sugar rapidly, causing a spike. Not good. So rather than using a tomato-based sauce, diabetics might be better off opting for my Alfredo recipe. It only contains ingredients that are diabetic-friendly.
Low-Carb Spaghetti Squash Recipe
Don’t be intimidated. It is so so easy to cook spaghetti squash. In fact, the hardest part of this entire recipe is cutting the squash in half. So make sure you have a good knife on hand.
P.S. I LOVE my Rachel Ray cookware! If you are trying to eat a more low-carb diet, I highly recommend investing in some good cookware that actually works. Check it out here.
Ingredients:
- 1 Spaghetti squash
- Oil
- Salt & pepper
Directions:
- Preheat oven to 400 degrees.
- Carefully cut spaghetti squash in half lengthwise.
- Scoop out seeds. Oil, salt, & pepper. (P.S. You’ll love this Rachel Ray Oil Dispensing Bottle!)
- Place both sides face down on a baking sheet. (Pro tip: put tinfoil on the baking sheet first for easy cleanup.)
- Bake for about 45 mins or until fork inserts smoothly through top.
- Remove from oven and let cool while making Alfredo sauce.
Low-Carb Alfredo Sauce Recipe
Store-bought Alfredo sauce can have loads of added sugar and, therefore, carbohydrates. So, make you own! You might be thinking, “Ain’t nobody got time for that!” but hold up. Making your own not only guarantees it to be low carb and easy on the blood sugar, it also is so easy to make. Like stupid easy. We’re talking 3 simple ingredients with salt & pepper and about 5 minutes of your time.
Ingredients:
- 1 pint heavy whipping cream
- 1/2 stick unsalted butter
- 1 cup Parmesan cheese
- Salt & pepper
Directions:
- Melt butter in pan on medium heat. (Here we are using the amazing Rachel Ray cookware. If you need non-stick cookware, look here.)
- When melted, pour in 1 pint of heavy whipping cream. Stirring slowly, add salt & pepper to your liking. Continue stirring. When it boils, remove from heat.
- Stir in Parmesan cheese until melted.
Assembling Your Low-Carb Alfredo & Shrimp Spaghetti Squash Recipe
Now that your spaghetti squash is cooked and your Alfredo sauce is sitting deliciously to the side, you can throw everything together in one smokin’ hot (not literally) bowl of yum.
Ingredients:
- Spaghetti squash
- Alfredo sauce
- Pre-cooked and thawed shrimp (can substitute with chicken)
- Diced green peppers (optional)
Directions:
- Scrape spaghetti squash out of the skin using a fork.
- Pour Alfredo sauce over spaghetti.
- Mix in shrimp. (Be sure to remove any shell pieces from shrimp meat.)
- Top with chopped green pepper if desired.
- Enjoy this drool-worthy Low-Carb Alfredo & Shrimp Spaghetti Squash Recipe!
I hope you love this Low-Carb Alfredo & Shrimp Spaghetti Squash Recipe as much as I did. #drool Feel free to leave a comment below with your favorite low-carb meals!
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