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Spaghetti Squash Alfredo

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Spaghetti Squash Alfredo is a lighter, healthier twist on the classic creamy pasta dish. Using roasted spaghetti squash in place of pasta, this recipe delivers rich Alfredo flavor with fewer carbs and more vegetables.

Ingredients

  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 1 cup heavy cream or half-and-half
  • 1/4 cup cream cheese (optional)
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)
  • Optional: grilled chicken, shrimp, or sautéed mushrooms

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
  4. Roast for 35–40 minutes, or until the flesh is tender and can be shredded with a fork.
  5. While the squash roasts, melt butter in a skillet over medium heat.
  6. Add minced garlic and sauté for 1–2 minutes until fragrant.
  7. Pour in the cream and bring to a simmer. Stir in cream cheese (if using) and Parmesan cheese until melted and smooth.
  8. Season the sauce with salt and pepper to taste.
  9. Use a fork to scrape the roasted squash into spaghetti-like strands.
  10. Toss the squash with Alfredo sauce in the skillet or mix in a bowl until well combined.
  11. Serve warm, garnished with fresh parsley and optional protein or vegetables.

Notes

Add chicken, shrimp, or sausage for more protein.Mix in spinach or broccoli for extra veggies.Use dairy-free substitutes for a vegan version.Spice it up with red pepper flakes or black pepper.Nut-based Alfredo (like cashew cream) works great for plant-based diets.

Nutrition

Find it online: https://cookibly.com/spaghetti-squash-alfredo/