Spaghetti Squash Alfredo

An indulgent yet guilt-free creamy dish made with spaghetti squash, featuring a quick and easy Alfredo sauce.

Print Recipe

Prep Time 10

Cook Time 50

Total Time 1

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 350 kcal

Ingredients

Main Ingredients

1 medium spaghetti squash Choose a ripe squash that is firm and heavy for its size.
1 cup heavy cream Can be replaced with coconut milk for a vegan option.
1/2 cup grated Parmesan cheese Swap with Gruyère or goat cheese for variation.
2 tablespoons butter
3 cloves garlic, minced Toasting the garlic enhances the flavor.
1 cup shredded mozzarella cheese For topping.
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preparation

Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast for about 40 minutes, or until tender.

Cooking the Sauce

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.

Combining and Baking

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.

Notes

You can make this dish vegan by replacing heavy cream with coconut milk and cheese with cashew cheese or nutritional yeast. Make ahead by roasting the squash in advance. The dish can be stored in the fridge for about 3-4 days or frozen for up to 3 months.

Keyword Alfredo Sauce, comfort food, One Pan Meal, Quick Dinner, Spaghetti Squash