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)
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.
Notes
Roast the squash until just fork-tender to keep the shell sturdy if serving inside.
For a richer sauce, don’t skip the heavy cream—milk will thin it out too much.
To boost protein, stir in cooked chicken, shrimp, or white beans before baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 490
- Sugar: 5g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 120mg