Baked Spaghetti Squash Alfredo: A Creamy, Low-Carb Alternative to Classic Alfredo

WANT TO SAVE THIS RECIPE?

This Baked Spaghetti Squash Alfredo recipe takes the traditional, indulgent Alfredo pasta dish and gives it a healthy, low-carb twist. With roasted spaghetti squash acting as the “noodles,” it provides a light and delicious base, all while being generously coated in a rich, velvety homemade Alfredo sauce. Whether you’re looking for a healthy weeknight dinner or a creative way to enjoy more vegetables, this dish is perfect for satisfying creamy cravings without the carb overload.

Juicy, Flavor-Packed Baked Spaghetti Squash

Spaghetti squash is the ideal vegetable to replace pasta while offering a tender yet firm texture that pairs beautifully with any sauce. In this recipe, it’s roasted to perfection, then tossed with a homemade Alfredo sauce that’s made from a blend of butter, cream, Parmesan cheese, and a dash of fresh lemon zest for added brightness. To complete the dish, we’ve added broccoli and spinach for extra color, flavor, and nutrition. The end result? A comforting, cheesy Alfredo dish that’s not only delicious but healthy too!

This recipe is a great alternative for those looking to enjoy a comforting meal while keeping it gluten-free or low-carb, without compromising on flavor or richness. The creamy sauce melds perfectly with the stringy squash, making it a family favorite in no time.

And, it’s incredibly easy to make!

Ingredients for Baked Spaghetti Squash Alfredo

When it comes to making this flavorful, low-carb Alfredo dish, the ingredients you choose will make all the difference. Each ingredient adds its own depth of flavor, creating a creamy, satisfying meal that’s also packed with nutrients. Here’s a breakdown of what you’ll need:

• Spaghetti Squash – The star of the dish, this squash serves as a healthy, low-carb substitute for pasta. When baked, its flesh pulls apart into spaghetti-like strands, perfect for soaking up the rich Alfredo sauce.
• Olive Oil – Used to lightly coat the inside of the squash, helping it roast evenly while adding a touch of flavor and moisture.
• Kosher Salt and Black Pepper – Essential seasonings to enhance the natural flavors of the squash. Adjust the pepper depending on your preference.

For the Sauce:

• Butter – Adds richness and depth to the Alfredo sauce. We recommend using salted butter to balance the flavors.
• Broccoli Florets – Provides texture and a bright pop of green, not to mention added nutrients like fiber and vitamins.
• Heavy Cream and Half-and-Half – These two ingredients come together to form the luxurious base of the Alfredo sauce. The combination results in a sauce that’s creamy but not overly heavy.
• Fresh Lemon Juice and Zest – The acidity from the lemon juice and the aromatic zest brighten up the creamy sauce, cutting through the richness.
• Parmesan Cheese – The key ingredient for any Alfredo sauce. Freshly grated Parmesan melts beautifully into the sauce, giving it a savory, cheesy flavor.
• Chopped Spinach – A great addition for some extra greens and nutrients, spinach wilts down and adds a nice balance to the creamy sauce.
• Ground Nutmeg – Just a small pinch adds warmth and a subtle depth of flavor to the Alfredo sauce.
• Kosher Salt and Fresh Ground Pepper – Seasoning the sauce to taste ensures that all the flavors come together harmoniously.

---

How to Prepare Baked Spaghetti Squash Alfredo

Making baked spaghetti squash is a simple process, but the results are extraordinary. The key is roasting the squash until it’s tender and stringy, and then tossing it with a creamy Alfredo sauce that’s packed with flavor. Follow these steps to ensure a perfect dish every time:

1. Prepare the Spaghetti Squash: Preheat your oven to 400˚F and line a large baking sheet with parchment paper or foil. This ensures the squash roasts evenly and cleanup is easy.
2. Cut and Season the Squash: Using a sharp kitchen knife, cut the spaghetti squash in half lengthwise. If the squash is tough to cut, poke a few holes in the skin with a fork and microwave it for 3-4 minutes to soften. Scoop out the seeds and stringy pulp from the center.
3. Roast the Squash: Lightly brush the inside of the squash with olive oil, sprinkle with kosher salt, and add a pinch of black pepper if desired. Place the squash halves cut side down on the prepared baking sheet and bake for 45 minutes to 1 hour, or until the squash can easily be shredded with a fork.
4. Cool and Shred the Squash: Allow the roasted squash to cool for about 15 minutes before scraping out the flesh with a fork, creating long spaghetti-like strands. Be sure to keep the squash shells intact, as they will be used for serving later. Lightly season the shredded squash with salt and pepper, then set aside in a mixing bowl.

---

With these steps, you’ll have perfectly roasted spaghetti squash ready to be paired with a luxurious Alfredo sauce!

How Long to Bake Spaghetti Squash

The baking time for spaghetti squash can vary depending on its size and the oven, but the goal is to achieve tender, stringy flesh that easily pulls apart with a fork. Here’s a quick guide to help you get the perfect bake every time:

• Small Squash (2-3 pounds): Bake for 40-45 minutes.
• Medium Squash (3-4 pounds): Bake for 45-60 minutes.
• Large Squash (4-5 pounds): Bake for 60-75 minutes.

You’ll know the squash is ready when the skin becomes slightly golden and the flesh inside can be easily shredded into spaghetti-like strands.

---

How to Store Leftovers

Leftover Baked Spaghetti Squash Alfredo stores beautifully, making it a great option for meal prep or enjoying later in the week. Here’s how to store it properly:

• In the Fridge: Store leftover spaghetti squash Alfredo in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven for an easy meal.
• In the Freezer: If you want to freeze this dish, scoop the Alfredo mixture out of the squash shells and store it in a freezer-safe container. It will keep for up to 3 months. To reheat, thaw in the fridge overnight and rewarm in the oven or on the stovetop.

---

Cooking Tips for Perfect Spaghetti Squash Alfredo

Here are some tips to ensure your Baked Spaghetti Squash Alfredo turns out perfectly every time:

• Let the Squash Cool: After baking, allow the squash to cool for about 15 minutes before scraping the flesh. This makes it easier to handle and ensures the strands don’t turn mushy.
• Don’t Overbake the Squash: Keep an eye on the baking time to avoid overcooking the squash, which can lead to mushy texture rather than firm, pasta-like strands.
• Cheese Variations: For a twist, try adding other cheeses like mozzarella or gouda for extra creaminess. Or, sprinkle a little more Parmesan on top before broiling for a crisp, cheesy topping.
• Customize the Veggies: Feel free to swap or add other vegetables like mushrooms, bell peppers, or peas to the Alfredo sauce for more variety.

---

Final Tips for Success

To make this dish even more flavorful, always taste and adjust the seasoning of the Alfredo sauce before combining it with the spaghetti squash. A well-seasoned sauce is key to balancing the richness of the cream and cheese! And don’t forget to garnish with fresh basil or extra Parmesan for that final touch.

Print