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.
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 down on your baking sheet. Bake for 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, flip over (cut side up), and pull spaghetti squash strands away from skin with a fork. Set aside.
Alfredo sauce
In a saute 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 2 minutes (sauce should thicken slightly). Add parmesan cheese and stir until melted. Remove from heat.
Pour sauce over spaghetti squash strands, optionally tossing to coat. Serve immediately.
Notes
Spaghetti squash can be substituted with 8 ounces of cooked regular pasta.
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.