Roasted Spaghetti Squash With Alfredo Sauce and Cheese

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Golden, roasted spaghetti squash takes center stage in this comforting and satisfying dish that brings all the rich, cheesy indulgence of Alfredo pasta—with a lighter twist. Instead of heavy noodles, the delicate strands of squash are swirled with a creamy Alfredo sauce and topped with bubbling melted cheese, baked to perfection right inside the squash shell. It’s cozy, low-carb comfort food that feels fancy without the fuss.

Ideal for a weeknight dinner or a low-carb alternative to your favorite pasta bake, this dish delivers all the creamy, garlicky goodness you crave. Whether you’re following a keto diet, trying to sneak more veggies into your meals, or just looking for something new to bring to the dinner table, Roasted Spaghetti Squash with Alfredo Sauce and Cheese is both versatile and irresistibly delicious.

Why You’ll Love This Roasted Spaghetti Squash With Alfredo Sauce and Cheese

This recipe brings together a rich, velvety Alfredo sauce and the naturally sweet, tender texture of roasted spaghetti squash. It’s the ultimate comfort food made lighter and healthier. Whether you’re going meatless, reducing carbs, or simply want a filling and flavorful meal that feels special, this dish delivers on all fronts. Plus, it uses the squash itself as a serving bowl, which makes cleanup easier and presentation more impressive.

Preparation Phase & Tools to Use

Before diving into this creamy delight, gather your essential tools: a sharp chef’s knife for halving the squash, a sturdy spoon to scoop out the seeds, a baking sheet for roasting, a fork to fluff the cooked strands, and a saucepan to make your Alfredo sauce. A cheese grater is crucial if you’re using fresh cheese (which we recommend), and oven mitts are a must for safe handling.

Each tool plays a key role: the knife and spoon ensure clean prep, the baking sheet gives the squash even roasting, and the fork separates the strands without turning them to mush. Don’t underestimate the saucepan either—it brings the Alfredo to life, letting flavors meld and cheese melt into silky perfection.

Preparation Tips

Choose a medium to large spaghetti squash that feels heavy for its size—that means it’s fresh and full of moisture. Cut it lengthwise for longer strands and better presentation. Roasting cut-side down helps caramelize the edges and develop flavor. Be generous with seasoning before roasting—a simple olive oil, salt, and pepper base will do wonders. For the Alfredo sauce, use freshly grated Parmesan or Pecorino Romano for better melt and flavor. Let the squash cool slightly before fluffing to avoid burning your hands. And don’t forget to broil at the end to get that irresistible golden-bubbly cheese topping.

Ingredients for Roasted Spaghetti Squash With Alfredo Sauce and Cheese

• 1 large spaghetti squash (about 2.5 to 3 lbs)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 cup heavy cream (or half and half for a lighter version)
• 1/2 cup whole milk (adjust for desired consistency)
• 1 cup freshly grated Parmesan cheese (or Pecorino Romano)
• 1/2 cup shredded mozzarella cheese (for topping)
• 1/4 teaspoon ground nutmeg (optional, enhances the Alfredo flavor)
• Fresh chopped parsley (for garnish)

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Step 1: Roast the Spaghetti Squash

Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and use a spoon to remove the seeds. Drizzle the inside with olive oil and season generously with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for about 40-45 minutes, or until the squash is fork-tender.

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Step 2: Prepare the Alfredo Sauce

While the squash is roasting, melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and milk, stirring occasionally until it begins to gently simmer. Reduce heat and slowly whisk in the grated Parmesan cheese until the sauce is smooth and thick. Add a pinch of nutmeg and adjust salt and pepper to taste.

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Step 3: Fluff the Spaghetti Squash

Once the squash is cool enough to handle, use a fork to gently fluff and separate the strands. Leave the strands inside the squash shells if you plan to use them as serving bowls.

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Step 4: Combine Squash with Alfredo Sauce

Pour the Alfredo sauce evenly over the fluffed spaghetti squash in each shell. Use a fork to lightly mix and coat the strands with the creamy sauce.

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Step 5: Add Cheese and Bake Again

Sprinkle shredded mozzarella cheese generously over the top of each filled squash half. Return the squash to the oven and bake for an additional 10-15 minutes, until the cheese is bubbly and golden. For a crispier top, broil for 2-3 minutes at the end, keeping a close eye to avoid burning.

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Step 6: Garnish and Serve

Remove the squash boats from the oven, sprinkle with freshly chopped parsley, and serve hot straight from the shell. It pairs beautifully with roasted vegetables, grilled chicken, or a crisp green salad.

Notes

This dish is extremely versatile. You can make it vegetarian or add protein like grilled chicken, shrimp, or crispy bacon. The Alfredo sauce can be made ahead and refrigerated for up to 3 days—just reheat gently before using. If you’re going for extra indulgence, a mix of mozzarella and fontina on top gives a wonderfully melty, golden finish. Always use fresh garlic and real Parmesan for the most flavorful sauce. Roasting the squash until it’s just tender (not mushy) ensures the strands maintain that spaghetti-like texture.

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Watch Out for These Mistakes While Cooking

• Overcooking the squash: This makes the strands too soft and watery. Stick to 40–45 minutes max and check with a fork.
• Using pre-shredded cheese: It often contains anti-caking agents that prevent smooth melting. Grate fresh for the creamiest sauce.
• Too much liquid in the sauce: Add milk slowly and only as needed for your preferred consistency.
• Scooping too early: Let the squash cool a bit after roasting before fluffing the strands—this helps retain structure.
• Skipping seasoning: A bit of salt and pepper before roasting adds much-needed base flavor to the squash.

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Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short bursts, stirring in between. If the sauce thickens too much during storage, stir in a splash of milk or cream when reheating. Freezing is not recommended as the squash can turn mushy.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: 410
• Protein: 14g
• Carbohydrates: 17g
• Dietary Fiber: 4g
• Sugars: 6g
• Fat: 33g
• Saturated Fat: 18g
• Cholesterol: 90mg
• Sodium: 450mg

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Frequently Asked Questions

Can I make this recipe dairy-free?

Yes, substitute the heavy cream and cheese with plant-based alternatives like cashew cream and dairy-free cheese.

Is this recipe keto-friendly?

Absolutely! Spaghetti squash is low in carbs and the Alfredo sauce is rich in healthy fats, making it a great fit for keto.

Can I use jarred Alfredo sauce?

While homemade tastes better, a good-quality jarred Alfredo sauce can work in a pinch. Just heat and adjust the seasoning to taste.

What proteins go well with this dish?

Grilled chicken, shrimp, pancetta, or crispy tofu all pair beautifully.

How do I choose a ripe spaghetti squash?

Look for a squash with a firm shell, a golden-yellow color, and no soft spots.

Can I cook the squash in the microwave?

Yes. Pierce it several times, microwave for 5–6 minutes, then cut and finish baking to develop more flavor.

What can I serve on the side?

Steamed broccoli, a Caesar salad, or garlic bread make great companions.

Can I double the recipe?

Definitely. Roast two squashes side by side and double the sauce ingredients accordingly.

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Conclusion

Roasted Spaghetti Squash with Alfredo Sauce and Cheese offers everything you love about creamy pasta—without the heavy carbs. It’s rich, flavorful, and incredibly satisfying while keeping things wholesome. Whether you’re serving it as a weeknight family dinner or impressing guests with a beautiful squash boat presentation, this dish delivers comfort and elegance in every bite. It’s proof that healthier meals don’t have to sacrifice taste or texture.

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