Description
Easy to make, creamy, and loaded with veggies, this Baked Spaghetti Squash Alfredo is the perfect low-carb twist on a classic comfort food. With rich, cheesy Alfredo sauce and tender roasted spaghetti squash, this recipe will quickly become a family favorite.
Ingredients
Scale
- 1 large spaghetti squash
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- Black pepper, optional
For the Sauce:
- 1 cup salted butter
- 1 cup chopped broccoli florets
- 2 cups heavy cream
- 2 cups half and half
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 4 cups freshly grated parmesan cheese
- 1 cup chopped spinach
- ½ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400˚F and line a large baking sheet with parchment paper or foil.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. If it’s tough to cut, microwave the squash for 3-4 minutes to soften. Scoop out the seeds.
- Brush the inside of each squash half with olive oil and sprinkle with salt and pepper. Place them cut side down on the prepared baking sheet and bake for 45 minutes to 1 hour, until tender.
- Remove from the oven and let the squash cool for about 15 minutes. Use a fork to scrape out the flesh into spaghetti-like strands. Set aside in a bowl.
- For the sauce, melt butter in a large saucepan over medium heat. Add broccoli and cook for 2-3 minutes, until bright green.
- Whisk in heavy cream and half and half. Reduce the heat to low and simmer.
- Remove the sauce from heat and stir in lemon juice, zest, and Parmesan cheese. Add spinach, nutmeg, and season with salt and pepper.
- Combine the spaghetti squash strands with the Alfredo sauce and broccoli. Adjust seasoning as needed.
- Stuff the Alfredo squash mixture back into the squash shells. Top with extra cheese and broil for 2-3 minutes until golden and bubbly.
- Garnish with fresh basil and extra Parmesan. Serve immediately.
Notes
- You can prepare the squash and sauce ahead of time. Store separately and combine before baking.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour