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Alfredo Spaghetti Squash

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 lbs Spaghetti squash
  • 2 Teaspoons Extra Virgin Olive Oil
  • ¼ Teaspoon salt
  • ¼ Teaspoon black pepper
  • ¼ Cup water
  • 1 Cup heavy cream
  • 3 Oz cream cheese room temperature
  • ¾ cup Parmesan cheese separated separated
  • 2 tablespoon unsalted butter room temperature
  • ½ teaspoon garlic powder
  • 1 Pinch white pepper
  • 1 Pinch freshly ground nutmeg
  • ¼ Cup shredded mozzarella
  • minced fresh parsley or thyme optional/ for garnish

Method
 

  1. Cut spaghetti squash in half and remove all the seeds.
  2. Drizzle the inside of the squash with olive oil and rub to cover the inside of the squash. Sprinkle with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. 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)
  7. 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.