Description

Craving a cozy and satisfying meal that doesn’t weigh you down? This Spaghetti Squash Alfredo is the ultimate comfort food makeover. Roasted spaghetti squash replaces traditional pasta, then gets smothered in a creamy, cheesy homemade Alfredo sauce—baked to golden perfection. Whether you’re exploring low-carb options or simply looking for new dinner ideas, this dish delivers big flavor with minimal fuss. Perfect as a quick dinner, healthy snack, or when you’re after easy food ideas that feel indulgent but are secretly smart. It’s one of those easy recipes that’s bound to become a weeknight staple.

Ingredients

1 medium spaghetti squash

2 tablespoons olive oil

2 tablespoons butter

3 cloves garlic, minced

1 cup heavy cream

2 ounces cream cheese, softened

1/2 cup freshly grated Parmesan cheese

1 cup shredded mozzarella cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped fresh parsley

Instructions

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

2. Drizzle squash halves with olive oil and sprinkle with salt and pepper. Place cut side down on a parchment-lined baking sheet.

3. Roast squash for 35–40 minutes until the flesh is tender and can be easily shredded with a fork.

4. While the squash roasts, melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.

5. Stir in heavy cream and softened cream cheese. Whisk until smooth and creamy.

6. Add grated Parmesan cheese and simmer for 5–7 minutes until the sauce thickens.

7. Remove roasted squash from oven, cool slightly, and shred into strands using a fork, keeping strands inside the shell.

8. Pour Alfredo sauce over the squash strands and mix gently to combine.

9. Top each squash half with shredded mozzarella cheese.

10. Bake again at 375°F (190°C) for 10–15 minutes, or until the top is golden and bubbly.

11. Garnish with chopped parsley and serve warm directly from the shell.

Notes

Use freshly grated cheese for best melting and flavor.

Roast the squash cut-side down to trap steam and caramelize edges.

If the sauce becomes too thick, stir in a splash of milk to loosen it.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Dinner
Method: Roasting, Baking
Cuisine: American

Nutrition

Serving Size: 1/2 squash
Calories: 430
Sugar: 6g
Sodium: 540mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 17g
Cholesterol: 95mg

Keywords: spaghetti squash, Alfredo, low-carb, easy dinner, healthy comfort food