Alfredo Spaghetti Squash

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!

Course Main Dish, Side Dish

Cuisine American, Italian

Keyword Alfredo Spaghetti Squash

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 350kcal

Author Michelle

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.

Video

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