Description
Creamy, cheesy, and low-carb, this Roasted Spaghetti Squash With Alfredo Sauce and Cheese is a cozy twist on traditional pasta. Served straight from its shell, this easy dinner idea is perfect for weeknights when you crave comfort but want to keep things wholesome. Rich Alfredo sauce wraps every strand of roasted squash, while a bubbly, golden cheese topping seals the deal. Whether you’re searching for a healthy snack, low-carb lunch, or a vegetarian-friendly main course, this recipe brings elegance and simplicity together beautifully.
Ingredients
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
1/2 cup whole milk
1 cup Parmesan cheese, freshly grated
1/2 cup mozzarella cheese, shredded
1/4 teaspoon ground nutmeg (optional)
Fresh chopped parsley, for garnish
Instructions
1. Preheat oven to 400°F (200°C). Cut spaghetti squash lengthwise, scoop out seeds.
2. Drizzle cut sides with olive oil, season with salt and pepper.
3. Place squash halves cut-side down on parchment-lined baking sheet. Roast 40–45 minutes.
4. Meanwhile, melt butter in a saucepan over medium heat.
5. Add garlic and sauté until fragrant (about 1 minute).
6. Stir in heavy cream and milk. Bring to a light simmer.
7. Slowly whisk in Parmesan cheese until sauce is smooth. Add nutmeg, salt, and pepper to taste.
8. Let roasted squash cool slightly, then fluff strands with a fork.
9. Pour Alfredo sauce into each squash shell, mix gently with the strands.
10. Top with shredded mozzarella. Bake again 10–15 minutes until bubbly.
11. Broil for 2–3 minutes for a golden cheesy top, watching closely.
12. Garnish with parsley and serve hot.
Notes
For best flavor, use fresh Parmesan and garlic rather than pre-packaged alternatives.
Roasting the squash cut-side down intensifies flavor and prevents sogginess.
If sauce thickens after storing, reheat gently with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 410
- Sugar: 6g
- Sodium: 450mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 90mg