This Alfredo Spaghetti Squash is creamy, cheesy, and rich packed with garlic, mushrooms, and Parmesan. A lighter, low-carb twist on classic Alfredo that’s perfect for dinner!
Alfredo Spaghetti Squash
If you’re craving something creamy, cheesy, and comforting, but want to keep things a little lighter, this Alfredo Spaghetti Squash is the perfect solution. It has all the rich, velvety flavor of classic Alfredo, paired with tender sweet spaghetti squash for a cozy, satisfying meal.
The roasted squash creates those signature “noodles” that soak up every bit of the garlicky mushroom Alfredo sauce. Finished with melty mozzarella and a quick broil, this dish is warm, cheesy, and full of flavor without feeling too heavy.
It’s perfect for weeknight dinners, low-carb meals, or anytime you want comfort food with a veggie-forward twist.
Why You’ll Love It
- Creamy and comforting - All the classic rich Alfredo flavors you love.
- Nutritious - Packed with fiber and mushrooms, this version offers a little extra nutrition over the classic pasta.
- Lighter than pasta - A great low-carb alternative.
- Cheesy baked finish - Golden, bubbly mozzarella on top.
- Perfect as a main or side - Versatile for any meal.
How to Serve Alfredo Spaghetti Squash
This dish is hearty enough to stand on its own, but it also pairs really well with simple proteins or fresh sides. Serve it alongside grilled chicken, steak, shrimp, or lentils to add some protein, or keep it vegetarian and add a crisp green salad or roasted vegetables on the side. It also works great as a cozy side dish for family dinners or holiday meals.
Tips & Variations
- Don’t overcook the squash - You want tender strands, not mushy. Check around 30 minutes.
- Scrape gently - Use a fork to create long strands without breaking them up too much.
- Add protein - Stir in cooked chicken, shrimp, sausage, ground turkey, or lentils for a heartier meal.
- Make it gluten-free - Substitute with a cup-for-cup gluten free flour.
- Boost the flavor - Add a pinch of red pepper flakes to the Alfredo sauce.
- Cheese - Instead of shredded mozzarella, you can top it with provolone, more parmesan, Romano, or asiago.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or oven until warmed through. Sauce can separate if reheated too quickly, so reheat slowly. If needed, add a splash of milk when reheating to loosen the sauce and bring back that creamy texture.
More Recipes You'll Love
- Bruschetta Zucchini Boats - Fresh zucchini filled with a garlicky tomato bruschetta topping and baked until tender for a light but flavorful vegetarian dish.
- Creamy Avocado Pesto Pasta - Creamy avocado blended into a fresh basil pesto creates a rich, vibrant pasta that’s both comforting and packed with flavor.
- 3 Bean Enchiladas - Hearty and satisfying enchiladas loaded with three kinds of beans, cheese, and bold spices for a filling meatless dinner.
- Romesco Pasta - A smoky, nutty roasted red pepper sauce tossed with pasta for a bold, restaurant-style dish that’s surprisingly easy to make.
- Pizza Frittata - All your favorite pizza flavors baked into a low-carb fluffy, cheesy frittata that works for breakfast, lunch, or dinner.
Alfredo Spaghetti Squash Video
Alfredo Spaghetti Squash
Ingredients
- 1 medium spaghetti squash cut in half length-wise.
- 2 teaspoons olive oil
- Salt and black pepper
- ½ cup shredded mozzarella
- Fresh chopped parsley for garnish
Alfredo Sauce
- 2 tablespoons olive oil
- 4 ounces white mushrooms finely chopped
- 6 garlic cloves minced
- 2 tablespoons all-purpose flour
- 2½ cups milk
- ½ cup grated parmesan cheese
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper. Brush the inside of both halves of spaghetti squash lightly with olive oil. Season with salt and pepper.
- Place squash cut side down on the baking sheet.
- Bake for 30 to 40 minutes, until tender.
- Set aside to to cool, until cool enough to handle.
- Meanwhile, prepare the sauce. Heat oil in a large skillet over medium heat.
- Add mushrooms and cook until soft, about 5 minutes.
- Add garlic and cook until fragrant, about 2 more minutes.
- Stir in flour. Continue cooking about 2 more minutes to reheat the mixture.
- Slowly add in milk, about ¼ cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
- Gently simmer until thickened, about 3 to 4 minutes.
- Whisk in Parmesan cheese, salt, and pepper. Remove from heat.
- Scrape out and discard the seeds of the spaghetti squash. Use a fork to scrape out all of the spaghetti-like strands (keep the skins), and stir them into the Alfredo sauce mixture.
- Fill empty squash skin boats evenly with Alfredo mixture, and sprinkle mozzarella cheese overtop. Return to oven and bake for 10 minutes.
- Set broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots. Watch carefully during broiling to make sure it doesn't burn.
- Remove from oven and garnish with fresh parsley.
Notes
- Gluten Free: Use gluten free measure-for-measure flour to make this recipe gluten free.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the microwave or oven until warmed through. Sauce can separate if reheated too quickly, so reheat slowly. If needed, add a splash of milk when reheating to loosen the sauce and bring back that creamy texture.
Nutrition
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