Description
Craving creamy Alfredo but want something lighter? This Spaghetti Squash Alfredo is the perfect blend of comfort and health. Roasted spaghetti squash replaces traditional pasta for a low-carb, gluten-free twist. Each “spaghetti” strand gets coated in a rich, garlicky Alfredo sauce, finished with golden, bubbly cheese and fresh parsley. Perfect as a quick dinner, a healthy lunch, or a new favorite for your dinner ideas board—plus it reheats beautifully for leftovers! If you love easy recipes, healthy snacks, or creative food ideas, this dish is a must-try.
Ingredients
1 medium spaghetti squash
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)
1/2 cup cooked shrimp or chicken (optional)
2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place both halves cut-side down on a baking sheet.
2. Roast the squash for 35–40 minutes, or until the flesh is tender and can be shredded easily with a fork.
3. While the squash is roasting, melt the butter in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese, salt, pepper, and nutmeg. Simmer until thickened, about 3–4 minutes.
5. Shred the roasted squash into strands using a fork. Leave the strands in the shell for a pretty presentation, or transfer to a bowl.
6. Pour the Alfredo sauce over the squash and toss gently to coat. Add cooked shrimp or chicken if using, and toss again.
7. Sprinkle with extra Parmesan and place under the broiler for 2–3 minutes, until bubbly and golden.
8. Remove from the oven and garnish with fresh parsley before serving. Enjoy!
Notes
For best results, roast the squash until just tender—avoid overcooking so the strands don’t get mushy.
You can add sautéed mushrooms, spinach, or broccoli for extra flavor and nutrition.
Make it dairy-free by using olive oil, coconut cream, and vegan Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main dish
- Method: Roasting, Broiling
- Cuisine: American, Italian
Nutrition
- Serving Size: 1/2 squash
- Calories: 410
- Sugar: 6g
- Sodium: 740mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 105mg
Keywords: quick dinner, easy dinner, healthy snack, gluten-free, easy recipe, low-carb, comfort food, food ideas