Spaghetti Squash Alfredo

I have a recipe of Shrimp Faux Fredo that is a coconut milk base. But since I'm incorporating keto/low carb/higher fat, I experimented with a new sauce that is more conducive. Spaghetti squash has about 1/5 the calories of spaghetti. 10g carbs per cup (-2g fiber = 8g net carbs), where spaghetti is about 30g carbs (my whole day's worth of carbs). Plus you won't have that carb hangover and over-stuffed feeling. The cream cheese in the recipe acts as a thickener since I didn't want to use cornstarch or other thickeners. Other than my son, who will try anything, I'm the only one of the family who likes spaghetti squash. When I spotted one left at our farmer's market I had to grab it. Here's my preparation from tonight that the boy eagerly assisted with. The alfredo makes it bearable for the rest of the fam. :)

Ingredients:

• 1 medium spaghetti squash
• Olive oil, salt and pepper
• 1 package bacon (oh yes)
• 2 cloves garlic (minced)
• 6 Tbs butter or ghee
• 3 Tbs cream cheese
• 1 1/2 cu heavy cream
• 1/4 cu veg/chicken broth (if your sauce needs to be thinned out)
• 3/4 cu grated parmesan cheese
• 2 cu frozen peas
• 2 lb medium raw shrimp
• Another 2 Tbs butter

Instructions:

1. Preheat oven to 400F.
2. Cut spaghetti squash in half lengthwise, scoop out seeds (I use an ice cream scoop), season with salt, pepper, and spread olive oil on the inside. Place inside-down on a parchment-lined baking sheet. Also cook your bacon on a parchment-lined baking sheet. 
3. Roast for about 25 minutes. The skin of the squash will look light brown and start bending. Set aside and cool for easier removal. Watch the bacon until it's cooked to your liking. Set aside on a paper towel lined plate.
4. Melt butter in a medium saute pan over medium heat, cook the garlic until fragrant.
5. Add the cream and cream cheese, whisking gently until smooth. Season with salt and pepper to taste.
6. Reduce heat to low, whisking occassionally, while you cook the shrimp and peas. If it seems too thick for your liking add some broth.
7. Cook peas per package instructions. I bring about an inch of water to a boil in a sauce pan and let the peas cook for about 10 minutes.
8. In another saute pan, melt 2 Tbs of butter over medium heat and add the shrimp. Cook just until they all turn pink.
9. Add the parmesan to the sauce, whisk until incorporated and smooth.
10. The spaghetti squash may still be warm, so use tongs or an oven mitt to hold while you scrape the inside out with a fork into a dish. I used half of the squash for our dinner and reserved the other half. 
11. Combine the shrimp, peas and spaghetti squash, then add all of the sauce. Mix gently. Add salt and pepper to taste.
12. Top with crumbled bacon and extra parm.

Enjoy!