If you're looking for a comforting pasta alternative that doesn't skimp on flavor, this Spaghetti Squash Alfredo is about to become a new favorite. It's creamy, cheesy, incredibly satisfying, and naturally low carb and keto-friendly, making it the perfect way to enjoy all the cozy flavors of Alfredo without the heavy pasta. I make this recipe at least once a month because it's so easy to throw together, and it's one of those meals the whole family always enjoys. Whether you're following a low-carb lifestyle or simply looking to add more vegetables to your dinner rotation, this spaghetti squash Alfredo is a delicious recipe you'll find yourself making again and again.
Why you'll love this recipe?
- Low carb and keto-friendly: It's a delicious way to enjoy the creamy comfort of Alfredo while keeping carbs to a minimum.
- Rich and creamy: The homemade Alfredo sauce is smooth, cheesy, and coats every strand of spaghetti squash perfectly.
- Easy to make: With just a handful of simple ingredients, this recipe comes together with minimal effort.
- Perfect for meal prep: It reheats beautifully, making it a great option for lunches or easy weeknight dinners.
- A healthier comfort food: You get all the cozy, satisfying flavors of classic Alfredo with the added benefits of nutrient-rich spaghetti squash.
What is spaghetti squash?
Spaghetti squash is a type of winter squash that transforms into long, spaghetti-like strands when cooked, making it a popular low-carb alternative to traditional pasta.
Unlike regular pasta, spaghetti squash is naturally low in carbohydrates, gluten-free, keto-friendly, and packed with nutrients like fiber, vitamin C, vitamin B6, and potassium. It has a mild, slightly sweet flavor that pairs well with a variety of sauces, from marinara to creamy Alfredo.
To prepare spaghetti squash, it's typically:
- Cut in half lengthwise and the seeds are removed.
- Roasted, microwaved, or pressure cooked until tender.
- Scraped with a fork to create its signature spaghetti-like strands.
Because of its light texture, spaghetti squash is a great base for dishes like Alfredo, spaghetti and meatballs, casseroles, stir-fries, and baked pasta recipes. It's an easy way to enjoy your favorite comfort foods while adding more vegetables to your meal.
Key ingredients for spaghetti squash with alfredo sauce
For the full list of quantities and ingredients, scroll down to the recipe card.
- Spaghetti squash: A tender, naturally low-carb vegetable that creates pasta-like strands when cooked.
- Heavy cream: Forms the rich, velvety base of the homemade Alfredo sauce.
- Parmesan cheese: Freshly grated Parmesan melts into the sauce for a creamy, savory flavor.
- Garlic: Fresh garlic adds bold, aromatic flavor that complements the creamy sauce.
- Butter: Gives the Alfredo sauce its rich, silky texture and enhances every bite.
How do you make this spaghetti squash recipe?
Roast the Spaghetti Squash
- Cut spaghetti squash in half and remove all the seeds.
- Drizzle the inside of the squash with olive oil and rub to cover the inside of the squash. Sprinkle with salt and pepper.
- Place squash halves, cut sides down, in an 8x8 casserole dish; add the ¼ cup water. Microwave, covered, on high for 15 minutes. Or until tender.
Make the Alfredo sauce
- In a medium saucepan over medium heat, place the cream cheese and butter. Once melted, slowly incorporate the heavy cream and ½ cup of Parmesan cheese. Once well combined, whisk in the garlic, pepper and nutmeg. Set to low heat and whisk occasionally.
Prepare your Spaghetti Squash Alfredo
- Once your spaghetti squash is tender, cool slightly and separate strands of squash with a fork. Spread the strands evenly onto the same 8x8 dish you cooked it in. Evenly pour the Alfredo sauce over the top of the squash stands.
- Top with the mozzarella cheese and ¼ cup of Parmesan cheese and place uncovered in the oven under broil until cheese is slightly browned and bubbly (about 3-5 minutes)
- Garnish with fresh thyme or parsley
Variations and substitutions for this alfredo recipe
Variations
- Add protein: Top the spaghetti squash with grilled chicken, shrimp, steak, or crispy bacon to make it a heartier meal.
- Make it spicy: Stir in crushed red pepper flakes or a pinch of cayenne for a little heat.
- Add vegetables: Mix in sautéed mushrooms, spinach, broccoli, asparagus, or sun-dried tomatoes for extra flavor and nutrition.
- Try different cheeses: Blend in mozzarella, Asiago, Romano, or Gruyère along with the Parmesan for a richer Alfredo sauce.
- Herb it up: Finish with fresh parsley, basil, thyme, or chives for a burst of fresh flavor.
- Bake it: Transfer the Alfredo-coated spaghetti squash to a baking dish, top with extra cheese, and broil until bubbly and golden.
Substitutions
- Spaghetti squash: While it won't be low carb, cooked fettuccine, zucchini noodles, hearts of palm noodles, or roasted spaghetti squash alternatives like butternut squash noodles can be used.
- Heavy cream: Half-and-half can be substituted for a lighter sauce, though it won't be quite as rich and creamy.
- Parmesan cheese: Pecorino Romano, Asiago, or Grana Padano are excellent substitutes with similar salty, nutty flavors.
- Butter: Olive oil can be used in place of butter for a slightly lighter sauce.
- Garlic: Substitute ½ teaspoon garlic powder per clove if fresh garlic isn't available, though fresh provides the best flavor.
- Fresh parsley: Chives, basil, or Italian seasoning can be used to add a fresh finishing touch.
Storage Instructions for this alfredo squash recipe
- Refrigerate leftovers: Allow the spaghetti squash Alfredo to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Store the squash and sauce separately (if possible): If you're meal prepping, keeping the cooked spaghetti squash and Alfredo sauce in separate containers helps prevent the squash from releasing excess moisture and keeps the sauce extra creamy.
- Reheat gently: Warm leftovers in a skillet over medium-low heat or in the microwave in 30-second intervals, stirring occasionally. If the sauce has thickened, add a splash of heavy cream, milk, or chicken broth to loosen it up.
- Freezing: While you can freeze spaghetti squash Alfredo for up to 2 months, the creamy sauce may separate slightly after thawing, and the squash can become softer. For the best texture, freeze the Alfredo sauce separately and prepare fresh spaghetti squash when you're ready to serve.
- Thaw overnight: If frozen, thaw the Alfredo sauce or the fully assembled dish in the refrigerator overnight before reheating. Stir well while reheating to help bring the sauce back together.
Ingredients
Method
- Cut spaghetti squash in half and remove all the seeds.
- Drizzle the inside of the squash with olive oil and rub to cover the inside of the squash. Sprinkle with salt and pepper.
- Place squash halves, cut sides down, in an 8x8 casserole dish; add the ¼ cup water. Microwave, covered, on high for 15 minutes. Or until tender.
- While the squash is in the microwave, start working on the Alfredo sauce. In a medium saucepan over medium heat, place the cream cheese and butter. Once melted, slowly incorporate the heavy cream and ½ cup of Parmesan cheese. Once well combined, whisk in the garlic, pepper and nutmeg. Set to low heat and whisk occasionally.
- Once your spaghetti squash is tender, cool slightly and separate strands of squash with a fork. Spread the strands evenly onto the same 8x8 dish you cooked it in. Evenly pour the Alfredo sauce over the top of the squash stands.
- Top with the mozzarella cheese and ¼ cup of Parmesan cheese and place uncovered in the oven under broil until cheese is slightly browned and bubbly (about 3-5 minutes)
- Garnish with fresh thyme or parsley
Notes
Variations and substitutions for this alfredo recipe
Variations
- Add protein: Top the spaghetti squash with grilled chicken, shrimp, steak, or crispy bacon to make it a heartier meal.
- Make it spicy: Stir in crushed red pepper flakes or a pinch of cayenne for a little heat.
- Add vegetables: Mix in sautéed mushrooms, spinach, broccoli, asparagus, or sun-dried tomatoes for extra flavor and nutrition.
- Try different cheeses: Blend in mozzarella, Asiago, Romano, or Gruyère along with the Parmesan for a richer Alfredo sauce.
- Herb it up: Finish with fresh parsley, basil, thyme, or chives for a burst of fresh flavor.
- Bake it: Transfer the Alfredo-coated spaghetti squash to a baking dish, top with extra cheese, and broil until bubbly and golden.
Substitutions
- Spaghetti squash: While it won't be low carb, cooked fettuccine, zucchini noodles, hearts of palm noodles, or roasted spaghetti squash alternatives like butternut squash noodles can be used.
- Heavy cream: Half-and-half can be substituted for a lighter sauce, though it won't be quite as rich and creamy.
- Parmesan cheese: Pecorino Romano, Asiago, or Grana Padano are excellent substitutes with similar salty, nutty flavors.
- Butter: Olive oil can be used in place of butter for a slightly lighter sauce.
- Garlic: Substitute ½ teaspoon garlic powder per clove if fresh garlic isn't available, though fresh provides the best flavor.
- Fresh parsley: Chives, basil, or Italian seasoning can be used to add a fresh finishing touch.
Storage Instructions for this alfredo squash recipe
- Refrigerate leftovers: Allow the spaghetti squash Alfredo to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Store the squash and sauce separately (if possible): If you're meal prepping, keeping the cooked spaghetti squash and Alfredo sauce in separate containers helps prevent the squash from releasing excess moisture and keeps the sauce extra creamy.
- Reheat gently: Warm leftovers in a skillet over medium-low heat or in the microwave in 30-second intervals, stirring occasionally. If the sauce has thickened, add a splash of heavy cream, milk, or chicken broth to loosen it up.
- Freezing: While you can freeze spaghetti squash Alfredo for up to 2 months, the creamy sauce may separate slightly after thawing, and the squash can become softer. For the best texture, freeze the Alfredo sauce separately and prepare fresh spaghetti squash when you're ready to serve.
- Thaw overnight: If frozen, thaw the Alfredo sauce or the fully assembled dish in the refrigerator overnight before reheating. Stir well while reheating to help bring the sauce back together.
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