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spaghetti squash recipe
Milica

Spaghetti Squash Alfredo Recipe

Spaghetti squash Alfredo is the perfect dish for anyone looking to indulge in a rich, creamy pasta-style meal without the carbs.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 -3 servings
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. 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. 
  2. Use a spoon to scoop out the seeds and pulp from the center, much like you would with a pumpkin.
  3. Once the squash is cleaned, brush the inside of each half with olive oil, then season generously with salt and pepper. 
  4. Place the squash halves cut side down on a baking sheet lined with parchment paper.
  5. Roast for about 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
  6. After roasting, remove the squash from the oven and let it cool for a few minutes. 
  7. Once it’s cool enough to handle, use a fork to gently scrape the flesh of the squash.
  8. 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.
  9. 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).
  10. Once melted, add the minced garlic and sauté for 1-2 minutes, until the garlic becomes fragrant but not browned.
  11. 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.
  12. Season the sauce with salt and pepper, tasting as you go. 
  13. 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.
  14. 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.
  15.  

Notes

  • 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.