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Creamy Spaghetti Squash Alfredo served with fresh herbs and parmesan cheese

Spaghetti Squash Alfredo

A creamy, healthier twist on the classic Alfredo that pairs perfectly with tender spaghetti squash for an indulgent yet guilt-free meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash Cut in half lengthwise for roasting.
  • 1 cup heavy cream For the Alfredo sauce.
  • 1/2 cup grated Parmesan cheese Adds flavor to the Alfredo sauce.
  • 2 tablespoons butter For sautéing garlic.
  • 3 cloves garlic, minced Provides the base flavor for the sauce.
  • 1 cup shredded mozzarella cheese For topping before baking.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise, and scoop out the seeds.
  3. Drizzle with olive oil, salt, and pepper.
  4. Place cut side down on a baking sheet and roast for about 40 minutes, or until tender.
Making the Alfredo Sauce
  1. In a saucepan, melt butter over medium heat.
  2. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens slightly.
  4. Season with salt and pepper.
Final Assembly
  1. Once the spaghetti squash is done, scrape the strands out into a bowl.
  2. Mix with the Alfredo sauce.
  3. 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.
  4. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for 2-3 months. Reheat in the microwave or oven for best results.