Low-Carb Spaghetti Squash Alfredo

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash cut sides down on the prepared baking sheet.

Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.

Roast in the preheated oven until squash shreds easily with a fork about 30 minutes.

Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg whisking quickly until smooth. Add remaining 2 tablespoons of butter.

Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.

Allow the garlic to cool slightly then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce; stir well.

Divide Alfredo sauce evenly between the squash sprinkle with parsley and serve.