Spaghetti Squash Alfredo

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Spaghetti Squash Alfredo has become one of my go-to comfort meals when I want something indulgent, but still nourishing. The naturally tender strands of spaghetti squash soak up that creamy Alfredo sauce beautifully, creating a warm and cheesy dish that’s rich without being heavy. It’s also a great alternative for anyone trying to cut back on traditional pasta without sacrificing flavor.

What I love most about this recipe is how it transforms a humble vegetable into a cozy, oven-baked meal that feels decadent. It’s perfect for weeknights when I want something easy, yet impressive enough for guests. The slightly roasted edges of the squash pair so well with the golden top layer of cheese—it’s the kind of dish that makes you want seconds before you’re even done with your first bite.

Why You’ll Love This Spaghetti Squash Alfredo

• It’s low-carb but ultra-satisfying.
• Packed with cheesy, garlicky Alfredo flavor.
• Uses simple ingredients you likely already have.
• Bakes right in the squash shell for easy cleanup.
• Feels indulgent without being overly rich.

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

Mozzarella gives you that melty, stretchy top layer, but don’t be afraid to mix in some Parmesan for sharpness and depth. I also like using a bit of cream cheese or heavy cream in the sauce to make it extra smooth and velvety. Freshly grated cheese will always melt better than pre-shredded, which often contains anti-caking agents.

Options for Substitutions

• Dairy-Free: Use a plant-based cream and vegan cheese.
• Protein Add-In: Shredded rotisserie chicken or sautéed mushrooms work beautifully.
• Extra Veggies: Stir in chopped spinach or steamed broccoli for more color and nutrients.
• Herbs: Try thyme or sage for a fall-inspired flavor twist.
• Low-Fat Option: Swap the heavy cream with milk and reduce the cheese slightly.

Ingredients for this Spaghetti Squash Alfredo

• Spaghetti Squash: The base of the recipe, providing a naturally gluten-free, low-carb alternative to pasta.
• Olive Oil: Helps roast the squash and adds a subtle, rich flavor.
• Butter: Adds depth to the Alfredo sauce and a creamy mouthfeel.
• Garlic: Fresh garlic infuses the sauce with robust flavor.
• Heavy Cream: The creamy base of the Alfredo sauce, making it luxuriously smooth.
• Cream Cheese: Thickens the sauce and adds a subtle tang.
• Parmesan Cheese: Provides the classic nutty, salty flavor of Alfredo.
• Mozzarella Cheese: For that melty, golden topping.
• Salt & Pepper: Essential seasonings to bring out all the flavors.
• Parsley: Adds freshness and a pop of color to the final dish.

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Step 1: Roast the Spaghetti Squash

Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, then season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes or until the flesh is tender and easily scraped into strands with a fork.

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Step 2: Prepare the Alfredo Sauce

While the squash is roasting, melt butter in a saucepan over medium heat. Add minced garlic and cook for about a minute until fragrant. Stir in the heavy cream and cream cheese, whisking until smooth. Let the mixture simmer gently for 5-7 minutes. Add grated Parmesan cheese and stir until fully melted and the sauce is creamy.

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Step 3: Assemble the Squash Boats

Once the squash is roasted and slightly cooled, use a fork to gently shred the flesh into spaghetti-like strands, keeping them inside the shells. Pour the Alfredo sauce over the squash strands and gently mix to combine inside each half.

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Step 4: Add the Cheese Topping

Sprinkle mozzarella cheese generously over the top of each filled squash half. You can also add extra Parmesan if desired.

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Step 5: Bake Until Golden

Return the squash halves to the oven, this time cut side up. Bake for 10-15 minutes at 375°F (190°C), or until the cheese is melted and bubbly with golden brown spots.

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Step 6: Garnish and Serve

Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley and a bit of cracked black pepper. Serve warm, straight from the squash shell.

How Long to Prepare Spaghetti Squash Alfredo

Preparation Time:
Most of your active time will be spent prepping the squash and cooking the sauce. Cutting and cleaning the squash takes about 10 minutes. While it roasts (35–40 minutes), you’ll prepare the sauce, which only takes around 10–15 minutes.

Cooking & Assembly Time:
After assembling the squash boats, you’ll bake them again for another 10–15 minutes until bubbly and golden. Overall, the entire recipe takes roughly 1 hour from start to finish, most of which is hands-off while the squash is roasting.

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Tips for Perfect Spaghetti Squash Alfredo

• Roast the squash cut-side down to help caramelize the edges and keep the moisture in.
• Don’t overcook the squash—it should be tender but not mushy.
• Use freshly grated Parmesan for the creamiest Alfredo sauce.
• For a smoother sauce, make sure the cream cheese is softened before adding it in.
• If the sauce thickens too much, add a splash of milk to loosen it.

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Watch Out for These Mistakes While Cooking

• Undercooked Squash: It should easily shred into strands with a fork—if not, it needs more time.
• Too much liquid: If your squash releases too much water, drain the strands slightly before adding the sauce.
• Over-salting: Since cheese is salty, go light on salt until you’ve tasted the final mix.
• Using pre-shredded cheese: It doesn’t melt as well due to added anti-caking agents.
• Cooking sauce too fast: Keep heat low and stir frequently to avoid curdling.

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What to Serve With Spaghetti Squash Alfredo?

1. Garlic Bread

Crispy on the outside, buttery on the inside—perfect for scooping up extra Alfredo sauce.

2. Steamed Broccoli

The bright, crisp green veggie balances the rich, cheesy squash.

3. Caesar Salad

A crisp romaine salad with Caesar dressing adds a fresh, crunchy contrast.

4. Grilled Chicken

Protein-packed and simple, it complements the creamy squash without overpowering it.

5. White Wine

A light glass of Sauvignon Blanc or Pinot Grigio pairs beautifully with Alfredo flavors.

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Storage Instructions

Refrigerating: Let leftovers cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. If you’ve baked the squash in the shell, you can also cover the entire shell with foil and store it that way.

Reheating: Warm in the oven at 350°F until heated through (about 15-20 minutes). You can also microwave it, but the cheese texture may change slightly.

Freezing: Not recommended, as spaghetti squash becomes watery and the cheese sauce can separate after thawing.

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Estimated Nutrition

Note: Values are approximate per serving (based on 2 servings per squash):

• Calories: 430
• Protein: 17g
• Carbohydrates: 20g
• Fat: 34g
• Saturated Fat: 18g
• Cholesterol: 95mg
• Fiber: 4g
• Sugar: 6g
• Sodium: 540mg

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Frequently Asked Questions

What size spaghetti squash should I use?

Look for medium squashes around 2.5 to 3 pounds for best portioning and roasting results.

Can I make this recipe ahead of time?

Yes! You can roast the squash and prepare the sauce a day ahead. Assemble and bake before serving.

Is this recipe gluten-free?

Absolutely. As long as your ingredients (especially cheese and cream) are gluten-free, this dish is naturally free of gluten.

Can I add meat to this dish?

Definitely. Shredded chicken, cooked bacon, or Italian sausage all work well with Alfredo flavors.

How do I make this lower in fat?

Use milk instead of heavy cream and reduce the cheese amount. Opt for low-fat cream cheese if preferred.

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Conclusion

Spaghetti Squash Alfredo is the perfect combination of indulgent comfort food and smart, veggie-based cooking. It satisfies those creamy pasta cravings while keeping things light and wholesome. Whether you’re looking for a cozy weeknight dinner, a dish to impress guests, or a new way to enjoy squash, this recipe delivers every time.

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