Spaghetti Squash Alfredo
A creamy and indulgent twist on a classic dish, Spaghetti Squash Alfredo is quick, easy, and perfect for a family-friendly meal.
Ingredients
Main Ingredients
- 1 medium spaghetti squash Look for a firm and heavy squash.
- 1 cup heavy cream You can substitute with coconut milk for a vegan option.
- 1/2 cup grated Parmesan cheese Feel free to swap with Gruyère or goat cheese.
- 2 tablespoons butter Used for sautéing garlic.
- 3 cloves garlic, minced To enhance flavor, sauté until fragrant.
- To taste salt and pepper Season as needed.
- 1 cup shredded mozzarella cheese For topping; melts beautifully.
- Fresh parsley for garnish Adds a fresh touch to the dish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the squash halves with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast for about 40 minutes, or until tender.
Cooking
- In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens slightly. Season with salt and pepper.
- Once the spaghetti squash is done, scrape the strands out into a bowl. Mix with the Alfredo sauce.
- Return the mixture to the squash shells, top with mozzarella cheese, and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serving
- Garnish with fresh parsley before serving. Enjoy straight from the oven with a light salad or garlic bread.
Notes
Store leftovers in the fridge for about 3-4 days. For longer storage, freeze for up to 3 months. Reheat gently to maintain creamy texture. For variations, consider adding grilled chicken or shrimp.