Spaghetti squash Alfredo is the perfect dish for anyone looking to indulge in a rich, creamy pasta-style meal without the carbs.
In this recipe, the strands of roasted spaghetti squash stand in for pasta, while a homemade Alfredo sauce, which can be made dairy-free or with a traditional cream base, adds luscious flavor.
With just a few steps, you can create a delicious and nutrient-packed meal that feels indulgent yet light.
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Ingredients
For the Spaghetti Squash:
- 1 large spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Alfredo Sauce:
- 2 tablespoons unsalted butter (or olive oil for a vegan option)
- 3 cloves garlic, minced
- 1 cup heavy cream (or full-fat coconut milk for a dairy-free version)
- 1/2 cup grated Parmesan cheese (use nutritional yeast for a vegan version)
- 1/4 cup cream cheese (optional, for extra creaminess; use vegan cream cheese if needed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley or basil for garnish (optional)
Optional Add-ins:
- Sautéed spinach
- Mushrooms
- Roasted broccoli
- Cherry tomatoes
How To Make Spaghetti Squash Alfredo
Step 1: Prepare and Roast the Spaghetti Squash
To begin, preheat your oven to 400°F (200°C). While the oven heats, prepare your spaghetti squash by carefully slicing it in half lengthwise. Use a spoon to scoop out the seeds and pulp from the center, much like you would with a pumpkin.
Once the squash is cleaned, brush the inside of each half with olive oil, then season generously with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper.
Roast for about 35-40 minutes, or until the flesh is tender and easily pierced with a fork. Depending on the size of the squash, the cooking time may vary slightly, so check it periodically.
Step 2: Create the Spaghetti Squash “Noodles”
After roasting, remove the squash from the oven and let it cool for a few minutes. Once it’s cool enough to handle, use a fork to gently scrape the flesh of the squash.
As you do this, the squash will naturally separate into long, spaghetti-like strands.
Set these “noodles” aside in a large bowl, but keep the squash shells if you want to serve the dish in the squash “boats” for a fun presentation.
Step 3: Make the Alfredo Sauce
While the squash cools, start preparing your Alfredo sauce. Heat a large skillet over medium heat and add the butter (or olive oil for a vegan version).
Once melted, add the minced garlic and sauté for 1-2 minutes, until the garlic becomes fragrant but not browned.
Next, slowly pour in the heavy cream (or coconut milk) and stir. Let the mixture simmer for 2-3 minutes, allowing the cream to thicken slightly. At this point, stir in the Parmesan cheese (or nutritional yeast), along with the optional cream cheese if you prefer a thicker, richer sauce.
Continue to whisk the sauce until everything is well combined and smooth.
Season the sauce with salt and pepper, tasting as you go. If you’d like the sauce to have more of a garlicky kick, feel free to add a little extra minced garlic or garlic powder at this stage.
Step 4: Combine the Squash and Alfredo Sauce
Once your Alfredo sauce reaches a creamy consistency, it’s time to combine it with the spaghetti squash. Gently toss the squash strands into the skillet, ensuring each “noodle” is coated with the delicious sauce. Use tongs to lift and fold the squash into the sauce for even coverage.
If you’re adding extras like sautéed spinach, mushrooms, or roasted broccoli, now is the time to fold them into the mixture. These add-ins will elevate the dish, offering a variety of textures and extra nutrients.
Add some extra parmesan and cheese on top, and put them back in the oven for extra 10 minutes of baking at 400°F, until the cheese is melty.
Step 5: Garnish and Serve
For a fresh touch, sprinkle the dish with freshly chopped parsley or basil. You can also add a little extra Parmesan cheese on top for an extra burst of flavor.
If you’re serving this dish in the squash shells, spoon the Alfredo-coated squash back into the shells and garnish before serving. Not only does this method add visual appeal, but it also saves on dishes!
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Tips for the Perfect Spaghetti Squash Alfredo
- Roast to Perfection: Ensure the squash is fully roasted, so the strands are tender yet slightly firm. Overcooking can make the squash mushy, while undercooking leaves it too crunchy.
- Customize the Sauce: Depending on your dietary preferences, you can make the Alfredo sauce lighter by reducing the amount of cream or opt for a vegan version using coconut milk and nutritional yeast. For a nutty flavor, blend soaked cashews to make a cashew cream sauce.
- Add Protein: If you want to make this a heartier meal, consider adding plant-based proteins like sautéed tofu or roasted chickpeas. They blend well with the creamy Alfredo sauce.
Why You’ll Love This Recipe
Spaghetti Squash Alfredo is a standout dish for several reasons. First, it’s an excellent way to satisfy cravings for comfort food without the heavy carbs. The spaghetti squash itself offers a pleasant, slightly sweet flavor that pairs perfectly with the rich, garlicky Alfredo sauce.
Moreover, this recipe is incredibly versatile. You can keep it simple with just the squash and sauce, or dress it up with vegetables, herbs, and plant-based proteins. Whether you’re following a gluten-free, low-carb, or vegan diet, this recipe adapts easily to meet your needs.
Another benefit of this dish is its simplicity. With just a few ingredients, you can create a restaurant-quality meal at home. Plus, roasting the squash and making the sauce from scratch allows you to control the flavor and adjust it to your preferences.
Conclusion
Spaghetti Squash Alfredo is the perfect dish for a cozy night in or a special meal to impress guests. Its combination of creamy sauce and tender squash strands delivers the comforting flavors of traditional Alfredo while being lighter and healthier.
So, whether you’re looking for a new vegetarian favorite or just a creative way to use squash, this recipe is sure to please.
