Spaghetti Squash Seafood Alfredo Recipe

Name: Spaghetti Squash Seafood Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 spaghetti squash, halved and seeded; 4 tablespoons avocado oil, divided; salt and ground black pepper to taste; 1/2 cup butter (such as Kerrygold(R)); 2 cups half-and-half; 2 tablespoons paprika; 1 teaspoon salt, or to taste; 1 teaspoon freshly ground black pepper, or to taste; 1 1/2 cups finely grated Parmesan cheese; 3 cups fresh prawns; 1 cup chopped shiitake mushrooms; 2 cloves garlic, minced; 1/8 cup chopped fresh parsley

Servings: persons

2 spaghetti squash, halved and seeded
4 tablespoons avocado oil, divided
salt and ground black pepper to taste
1/2 cup butter (such as Kerrygold(R))
2 cups half-and-half
2 tablespoons paprika
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 1/2 cups finely grated Parmesan cheese
3 cups fresh prawns
1 cup chopped shiitake mushrooms
2 cloves garlic, minced
1/8 cup chopped fresh parsley

1
Preheat the oven to 350 degrees F (175 degrees C).
2
Brush squash halves with 1 tablespoon avocado oil and season with salt and pepper. Place face-down on a baking sheet.
3
Bake in the preheated oven until tender, 35 to 40 minutes.
4
Meanwhile, melt butter in a saucepan over medium heat. Stir in half-and-half, paprika, salt, and pepper. Heat slowly to a light boil, about 4 minutes. Add Parmesan cheese and stir until blended, about 1 minute. Remove sauce from heat.
5
Heat remaining avocado oil in a skillet over medium heat. Add prawns, mushrooms, and garlic. Cook until prawns are nearly opaque, 3 to 5 minutes. Drain any accumulated liquid and pour sauce over prawns. Stir in parsley and simmer on low heat until fully but not overcooked, 3 to 5 minutes more.
6
Scrape flesh from cooked squash into a serving plate. Top with seafood Alfredo sauce.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 spaghetti squash, halved and seeded, 4 tablespoons avocado oil, divided, salt and ground black pepper to taste, 1/2 cup butter (such as Kerrygold(R)), and more.

Yes, Spaghetti Squash Seafood Alfredo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Squash Seafood Alfredo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions