Roasted Spaghetti Squash With Alfredo Sauce and Cheese

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Golden, roasted spaghetti squash cradles a rich, velvety Alfredo sauce, bubbling beneath a golden layer of melted cheese—this dish is comfort food reimagined with a lighter twist. The squash strands mimic pasta’s texture while adding a subtle sweetness and a boost of nutrition, creating a satisfying base that holds up to the creamy sauce.

Perfectly balanced between indulgent and wholesome, this baked spaghetti squash Alfredo is ideal for cozy weeknight dinners or a unique side dish at your next gathering. It’s a clever way to sneak in more vegetables while still savoring all the cheesy, garlicky goodness you crave.

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

This dish is a beautiful fusion of indulgence and nutrition. It offers the creamy satisfaction of traditional Alfredo pasta with fewer carbs and a boost of fiber, thanks to the spaghetti squash. The cheese topping adds a gooey, golden crust that makes each bite irresistible. Plus, it’s gluten-free and endlessly adaptable with mix-ins like mushrooms, spinach, or grilled chicken.

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Preparation Phase & Tools to Use (Essential Tools and Equipment, and the Importance of Each)

• Sharp Chef’s Knife: Crucial for safely cutting through the tough exterior of the spaghetti squash.
• Spoon: To scoop out the seeds cleanly.
• Baking Sheet & Parchment Paper: These help roast the squash evenly and prevent sticking.
• Fork: Used to shred the roasted squash into spaghetti-like strands.
• Medium Saucepan: Needed to prepare the Alfredo sauce from scratch.
• Mixing Bowl (optional): If you want to toss the squash with the sauce before baking.
• Oven-safe Baking Dish: To combine and bake the saucy squash under cheese.
• Microplane or Grater: Freshly grated cheese melts and browns beautifully.

Each tool ensures safety, efficiency, and the best possible texture—from smooth sauce to crisp cheese topping.

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Preparation Tips

Cutting spaghetti squash can be tricky, so microwave it for a couple of minutes first to soften the skin. Always roast the squash cut-side down to trap steam and create tender strands. Don’t overcook it, or the strands may become mushy. For the Alfredo sauce, use freshly grated cheese to avoid graininess and achieve a smooth, rich consistency. Let the baked dish rest a few minutes before serving so the sauce thickens and flavors meld.

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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 cloves garlic, minced
• 1 1/4 cups heavy cream
• 1/2 cup whole milk (optional, for lighter sauce)
• 1 cup freshly grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese (for sauce)
• 1/2 cup shredded mozzarella cheese (for topping)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped parsley (for garnish)
• Optional add-ins: cooked chicken, sautéed mushrooms, spinach, or sun-dried tomatoes

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Step 1: Roast the Spaghetti Squash

Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle the inside with olive oil and season with salt and pepper. Place the halves cut-side down on a parchment-lined baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.

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Step 2: Prepare the Alfredo Sauce

While the squash is roasting, melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. Pour in the heavy cream and optional milk, stirring continuously. Bring to a gentle simmer and cook for 3-4 minutes, allowing the sauce to reduce slightly.

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Step 3: Add Cheese to the Sauce

Lower the heat and gradually stir in the Parmesan and 1/2 cup of shredded mozzarella. Keep stirring until the cheese is fully melted and the sauce becomes thick and creamy. Add nutmeg and optional red pepper flakes. Taste and adjust seasoning with salt and pepper. Remove from heat.

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Step 4: Shred the Squash

Once roasted, remove the squash from the oven and let it cool slightly. Use a fork to gently scrape the flesh into spaghetti-like strands. Be careful not to tear the shell if you plan to use it as a serving bowl.

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Step 5: Combine Squash with Sauce

In a large bowl, toss the squash strands with the Alfredo sauce until fully coated. If using add-ins like chicken or veggies, stir them in now. You can also mix directly in the squash shell for fewer dishes.

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Step 6: Assemble and Bake

Spoon the mixture back into the squash shells or into a greased baking dish. Sprinkle the remaining 1/2 cup of mozzarella over the top. Return to the oven and bake for 10-15 minutes at 400°F, or until the cheese is melted, bubbly, and slightly golden.

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Step 7: Garnish and Serve

Remove from oven and let cool for 5 minutes. Garnish with freshly chopped parsley and a crack of black pepper. Serve warm, either straight from the squash shell or plated.

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Notes

This roasted spaghetti squash with Alfredo sauce and cheese is incredibly versatile. You can prepare the squash ahead of time and refrigerate the strands for up to 3 days before assembling the full dish. If you’re short on time, use a quality store-bought Alfredo sauce, though homemade gives unmatched flavor. To make this dish vegetarian, simply stick with the base recipe and ensure the Parmesan used is rennet-free.

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Watch Out for These Mistakes While Cooking

• Overcooking the squash: Roasting too long will turn the strands mushy instead of spaghetti-like. Aim for fork-tender with a slight bite.
• Using pre-shredded cheese: It often contains anti-caking agents that prevent smooth melting, resulting in a grainy sauce.
• Not draining the squash: After roasting, squash can release liquid. Let it sit for a few minutes or lightly press with a paper towel to avoid watery sauce.
• Forgetting to taste the sauce: Alfredo sauce needs seasoning—always adjust salt, pepper, and nutmeg to your liking.
• Overloading with add-ins: While mix-ins are great, too many can dilute the creamy texture and weigh the dish down.

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Storage Instructions

Let leftovers cool completely before storing. Place in an airtight container and refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave in short bursts, stirring halfway. Freezing is possible, but the texture of the squash may become softer upon thawing.

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Estimated Nutrition

(Per serving, based on 4 servings)

• Calories: 430 kcal
• Protein: 16g
• Carbohydrates: 21g
• Dietary Fiber: 4g
• Sugars: 6g
• Fat: 33g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 470mg

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Frequently Asked Questions

Can I make this dish dairy-free?

Yes, use plant-based butter, dairy-free cream (like cashew or coconut cream), and vegan cheese alternatives.

Can I prepare this in advance?

Absolutely. Roast the squash and make the Alfredo sauce a day ahead. Assemble and bake when ready to serve.

What proteins go well with this dish?

Grilled chicken, shrimp, or sautéed mushrooms pair wonderfully without overpowering the flavors.

Can I freeze the leftovers?

You can, but the texture may become a bit softer. For best quality, consume within one month.

What type of Parmesan is best?

Always use freshly grated Parmigiano-Reggiano for the best flavor and melting quality.

Is this keto-friendly?

Yes, it’s low in carbs compared to pasta-based dishes. Just ensure your Alfredo sauce is low-carb and avoid sweet add-ins.

How do I keep the squash shells from collapsing?

Scoop gently and leave a thin layer of squash inside the shell for structural support if using as a bowl.

Can I make it spicy?

Absolutely! Add crushed red pepper flakes to the sauce or top with spicy sausage.

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Conclusion

Roasted Spaghetti Squash With Alfredo Sauce and Cheese delivers indulgent comfort without the heaviness of traditional pasta. It’s creamy, cheesy, and full of flavor, all while keeping things light and veggie-forward. Whether served as a main dish or a show-stealing side, it’s an easy recipe to keep in your regular rotation—and a delicious way to transform humble squash into something special.

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