Known in my kitchen as ‘No-Pasta Perfection’ – creamy, dreamy, and totally guilt-free! A perfect weeknight go-to

Preheat your oven to 400°F (200°C).

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Brush the inside of the squash with olive oil and season with salt and pepper.

Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.

While the squash is roasting, melt the butter in a large skillet over medium heat.

Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.

Stir in the heavy cream and bring to a simmer.

Reduce the heat to low and whisk in the Parmesan cheese until the sauce is smooth and creamy.

Season the sauce with nutmeg, salt, and pepper to taste.

Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.

Toss the spaghetti squash strands with the alfredo sauce in the skillet.

Serve hot, garnished with chopped parsley.

For a protein boost, consider adding cooked chicken or shrimp to the alfredo sauce. You can also mix in some steamed broccoli or spinach for extra veggies. If you have picky eaters, try topping the dish with a sprinkle of mozzarella cheese and broiling it for a few minutes until bubbly and golden. For a dairy-free version, substitute the heavy cream with coconut milk and use nutritional yeast in place of Parmesan cheese.