If you’re craving a comforting, creamy pasta dish but want to keep it lighter, Spaghetti Squash Alfredo is your new weeknight hero. This recipe transforms humble spaghetti squash into a rich, velvety bowl of indulgence, without the heaviness of traditional pasta. Baked with a luscious garlic Alfredo sauce and a bubbly layer of melted cheese, it’s cozy comfort food with a nourishing twist.

The best part? You serve it right in the squash shell, which means less cleanup and more fun presentation. Whether you’re feeding the family or planning a cozy dinner for one, this dish strikes that perfect balance between healthy and indulgent.

What Kind of Squash Should I Use for Spaghetti Squash Alfredo?

Stick with medium to large spaghetti squash that feel firm and heavy for their size. The squash should have a golden-yellow rind without any green spots, which means it’s ripe and ready. When roasted, the flesh transforms into tender, noodle-like strands that are ideal for soaking up creamy Alfredo.

Ingredients for the Spaghetti Squash Alfredo

Spaghetti Squash – This is your pasta base! When roasted, it pulls into strands that mimic spaghetti, but it’s lower in carbs and packed with fiber.

Garlic – Adds a savory kick to the Alfredo sauce. Use fresh cloves for the best depth of flavor.

Butter – Essential for creating a rich, velvety Alfredo base. It also enhances the roasted garlic flavor.

Heavy Cream – The creamy foundation for our sauce. It blends beautifully with cheese for that iconic Alfredo texture.

Parmesan Cheese – Sharp and nutty, this cheese thickens the sauce and gives it that classic Alfredo taste.

Mozzarella Cheese – Adds stretch and gooey melt on top when baked. It helps form that irresistible golden crust.

Salt and Black Pepper – These simple seasonings bring balance and brightness to every bite.

Parsley (optional) – A touch of green to finish. It adds freshness and color to your final dish.

How To Make the Spaghetti Squash Alfredo

Step 1: Roast the Squash

Preheat your oven to 400°F. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet. Roast for 35–40 minutes until tender.

Step 2: Make the Alfredo Sauce

While the squash is roasting, melt butter in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, stir, and let it simmer gently. Whisk in the Parmesan cheese until smooth and thickened. Season with salt and pepper to taste.

Step 3: Scrape the Squash

Once the squash is cool enough to handle, use a fork to scrape the inside into spaghetti-like strands. Be careful to keep the shell intact if you plan to use it for serving.

Step 4: Mix and Fill

Toss the spaghetti squash strands with the Alfredo sauce. Mix well so each strand is coated. Spoon the mixture back into the squash shells or into a baking dish.

Step 5: Add Cheese and Bake

Top with shredded mozzarella cheese. Return to the oven and bake for 10–15 minutes, or until the top is golden and bubbly. For extra browning, broil for 2 minutes at the end.

Step 6: Garnish and Serve

Remove from the oven and sprinkle with chopped parsley for a fresh finish. Serve hot and enjoy your cozy, cheesy creation!

How to Serve and Store Spaghetti Squash Alfredo

Serve the Spaghetti Squash Alfredo hot, straight from the squash shell for a rustic, no-dishes vibe. Pair it with a fresh green salad or roasted veggies for a complete meal. It also works well alongside grilled chicken or shrimp if you want to add extra protein.

To store leftovers, scoop the squash and sauce into an airtight container and refrigerate for up to 4 days. Reheat in the oven or microwave until warmed through. If the sauce thickens too much, add a splash of cream or milk before reheating.

Frequently Asked Questions

Can I use milk instead of heavy cream?

Yes, but the sauce will be thinner and less rich. For a creamier texture, try using half-and-half or a splash of cream with the milk.

Is this dish keto-friendly?

Yes! Spaghetti squash is low in carbs and the Alfredo sauce is high in fat, making this dish suitable for many low-carb or keto lifestyles.

Can I make this vegetarian?

It already is! Just make sure your cheese is made without animal rennet if you’re strict about vegetarian ingredients.

How do I keep the squash shells from breaking?

Let the squash cool slightly before handling, and use a fork gently when scraping. Avoid over-roasting to keep the shell sturdy.

Can I make this ahead of time?

Definitely. Assemble everything ahead, refrigerate it, and then bake just before serving. It reheats well too!

What can I substitute for Parmesan?

Pecorino Romano is a great alternative—it has a sharper, saltier bite that works well in Alfredo-style sauces.

Want More Pasta-Inspired Dinner Ideas?

If you love this lighter take on Alfredo, check out some other cozy, cheesy meals that might hit the same spot:

Creamy Alfredo Lasagna Soup for when you’re craving pasta but want it in a bowl.
One Pot Creamy Beef and Garlic Butter Pasta for easy weeknights.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli to keep that cheesy comfort going.
Skillet Ricotta Pasta with Roasted Broccoli when you want dinner in under 30 minutes.
Cheesesteak Tortellini in Rich Provolone Sauce for a bold, savory spin.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Jam on Pinterest

And let me know in the comments how yours turned out! Did you mix in some chicken or extra veggies? Try it with a spicy twist?

I love hearing your kitchen stories, questions, and creative tweaks—let’s help each other make dinner better!

Spaghetti Squash Alfredo

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Author: Jam Scott
Total Time: 1 hour
Yield: 2 servings
Diet: Vegetarian

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Description

This Spaghetti Squash Alfredo is the ultimate cozy-meets-clean comfort food. Roasted spaghetti squash is tossed with a creamy garlic Alfredo sauce, topped with gooey cheese, and baked until bubbly. Serve it right in the squash shell for a fun, no-fuss dinner that feels indulgent but stays light.

Ingredients

1 medium spaghetti squash

2 tablespoons butter

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon chopped fresh parsley (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.

2. Drizzle cut sides with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet. Roast for 35–40 minutes or until tender.

3. While roasting, melt butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute.

4. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until smooth and thickened. Season with salt and pepper.

5. When squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.

6. Toss squash strands with Alfredo sauce until well combined.

7. Spoon mixture back into squash shells or a baking dish. Top with mozzarella cheese.

8. Bake for 10–15 minutes until cheese is golden and bubbly. Broil for 2 minutes at the end if desired.

9. Sprinkle with parsley and serve hot.