Spaghetti squash alfredo is an easy, flavorful and gluten-free alternative to traditional alfredo. Oven roasted spaghetti squash is coated in a creamy and rich homemade alfredo sauce.
Spaghetti squash makes a great alternative to regular pasta. It's gluten free, filled with vitamins and minerals, and high in fiber. Adding a homemade alfredo sauce makes this an irresistible combination!
Never made alfredo sauce from scratch before? It's easier than you think. This creamy alfredo sauce is filled with flavor and comes together in about 10 minutes on the stovetop.
Serve spaghetti squash alfredo for your next weeknight meal. It can be served on its own, or with a garden salad and some garlic bread on the side.
Ingredients and substitutions
- Spaghetti squash - Any medium to large spaghetti squash, from 2.5 to 3.5 pounds, or two small spaghetti squash, will work for this recipe.
- Olive oil - Can be substituted with vegetable oil or any other cooking oil you have on hand.
- Seasoning - Salt and pepper lightly season your spaghetti squash while it roasts in the oven, and Italian seasoning and pepper are added to the alfredo sauce on the stovetop.
- Unsalted butter - Can be substituted with salted butter, but remember to omit the salt listed for the alfredo sauce.
- Heavy cream - A must for making a thick and creamy alfredo sauce. Milk will not work - your sauce will turn out thin and watery.
- Italian seasoning - I used a homemade Italian seasoning, but any store bought brand will work. If you don't have Italian seasoning on hand, use equal amounts of Italian herbs you do have on hand, like: oregano, basil, thyme, rosemary, sage, or marjoram.
- Parmesan cheese - This is another must for alfredo and it needs to be freshly grated. Pre-shredded cheeses are coated in anti-clumping powders. When melted, these powders make your sauce grainy. To prevent a grainy or clumpy sauce, grate the cheese yourself. It only takes a minute and makes a major difference in the texture of your sauce.
- Garlic - If you don't have garlic cloves on hand, they can be substituted with garlic powder (added with your other seasonings). However, fresh garlic adds exceptional flavor to your sauce that you won't get from garlic powder.
Tips and tricks
Slicing a spaghetti squash in half - To slice a spaghetti squash in half, you'll need a sharp chef's knife and a cutting board. Slice your squash through vertically from top to bottom. Try slicing off the very bottom of your squash (about ¼ to ½ an inch), to create a flat surface to steady your squash while cutting. If you're struggling, do not try to force the knife through - this can cause an injury.
Microwave your squash for easier slicing - Prick your spaghetti squash all over with a fork, then microwave it for 2-3 minutes. This softens the squash slightly, making it much easier to cut through.
Freshly grated cheese is a must - Pre-shredded cheeses (or green canisters of cheese) are coated in anti-clumping powders. When melted, these powders make your sauce grainy. To prevent a grainy or clumpy sauce, grate the cheese yourself. It only takes about a minute and makes a significant difference in the texture and flavor of your sauce.
How to grate cheese - Parmesan cheese can be grated with a variety of kitchen tools, like a microplane, a box grater, or a handheld grater. If you're feeling fancy and want to grate a lot of cheese, invest in a rotary cheese grater!
Frequently asked questions
If you're not into spaghetti squash, or just want to try something different, you're welcome to use this homemade alfredo sauce on regular pasta. Fettuccine, spaghetti, and penne would all make excellent pairings with this sauce. For this recipe, substitute the spaghetti squash with 8 ounces of dry pasta (about 4 servings).
Spaghetti squash gets soggy from overcooking. Keep an eye on your squash and check it with a fork. If the squash pulls away from the skin easily with a fork, it's done. Don't add too much salt to your squash. This can also draw out water, making it soggy.
No. This recipe relies on the thick, rich texture of heavy cream to make an alfredo sauce without added thickeners like flour or cornstarch. If you don't have heavy cream on hand, I recommend searching for a cheese sauce that's made with the ingredients you do have on hand.
If your sauce gets too hot, the cheese can seize up and separate. To prevent this, remove your cream from the heat before adding the cheese, then stir until the cheese has melted. If needed, add your pan back over low heat only to help the cheese melt.
Recommended
📖 Recipe
Spaghetti Squash Alfredo
Ingredients
Roasted Squash
- 1 medium spaghetti squash, about 3 pounds
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Alfredo sauce
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1.5 cups fresh grated parmesan cheese
Instructions
Roasted Squash
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- Slice spaghetti squash in half, lengthwise. Scoop out and discard innards and seeds. Coat the inside of the spaghetti squash with olive oil, then sprinkle with salt and pepper. Place the halves cut side up on your baking sheet. Bake for about 30-40 minutes (depending on the size of your squash), or until squash can be pulled away easily with a fork.
- Allow squash to cool slightly before pulling the spaghetti squash strands away from skin with a fork. Set aside.
Alfredo sauce
- In a sauté pan over medium heat, add butter. Once melted, add minced garlic and cook for 1 minute. Add heavy cream, Italian seasoning, salt, and pepper. Stir and cook for about 2-3 minutes (sauce should thicken slightly).
- Remove the pan from the heat and add parmesan cheese, stirring until melted.
- Pour sauce over spaghetti squash strands, optionally tossing to coat. Serve immediately.
Equipment Recommendations
Notes
- Spaghetti squash can be substituted with 8 ounces (dry weight) of regular pasta if desired.
- I highly suggest using freshly grated parmesan cheese, not cheese from a green canister or anything pre-shredded. Pre-shredded cheeses are coated in anti-clumping powders which cause the cheese to get grainy when melted.
- To make this dish vegetarian friendly, choose a parmesan cheese labeled as vegetarian or made using vegetable rennet.
- Alfredo sauce does not reheat well - sauce will separate (the emulsion breaks) when reheated in the microwave or on the stove top. I recommend only making enough sauce for one sitting.
We sautéed baby bellas in a separate skillet to remove the moisture, drained and then added to the skillet with garlic and butter, added chopped fresh spinach and sauteed another minute, then added heavy cream, Italian seasoning, salt, and pepper. Served it over spaghetti squash as a side with marinated, pan seared salmon. It was quick and delicious!