Spaghetti Squash Alfredo

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.

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Author Heather

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.

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.

Nutrition