Go Back
In recent years, spaghetti squash has gained popularity among health-conscious eaters and culinary enthusiasts alike, emerging as a versatile, low-carb alternative to traditional pasta. This unique vegetable, when cooked, transforms into delicate strands that mimic the texture of spaghetti, making it an ideal base for a variety of sauces and toppings. One such delightful preparation is the Creamy Baked Spaghetti Squash Alfredo. This dish combines the wholesome goodness of spaghetti squash with a luscious Alfredo sauce, resulting in a creamy, satisfying meal that doesn't compromise on flavor.

Baked Spaghetti Squash Alfredo

Indulge in the creamy deliciousness of Baked Spaghetti Squash Alfredo, a delightful low-carb alternative to traditional pasta. This dish combines the tender, spaghetti-like strands of roasted spaghetti squash with a rich, homemade Alfredo sauce made from heavy cream and Parmesan cheese. Perfect for gluten-free and vegetarian diets, it's a satisfying meal that doesn't compromise on flavor. Discover how easily you can create this comforting dish that's both nutritious and delicious!
Print Recipe Pin Recipe

Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon freshly grated nutmeg

1 cup cooked chicken or sautéed mushrooms (optional for protein)

Fresh parsley, chopped (for garnish)

Additional Parmesan cheese, for topping

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking.

    Prepare the Spaghetti Squash: Carefully halve the spaghetti squash lengthwise using a sharp knife. Scoop out the seeds and any stringy fibers from the center using a spoon. Drizzle 1 tablespoon of olive oil inside each half, then sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper to prevent sticking.

      Bake the Squash: Place the baking sheet in the preheated oven and bake for 30-40 minutes, or until the flesh of the squash can be easily pierced with a fork. Once baked, remove from the oven and allow to cool for a few minutes.

        Scrape the Spaghetti: When the squash is cool enough to handle, use a fork to gently scrape the inside into spaghetti-like strands. Transfer the strands into a large mixing bowl and set them aside.

          Make the Alfredo Sauce: In a medium saucepan over medium heat, combine the heavy cream, garlic powder, onion powder, and nutmeg. Stir consistently until the mixture starts to simmer gently. Gradually whisk in the grated Parmesan cheese, continuing to stir until the sauce is smooth and rich, about 2-3 minutes. Season with salt and pepper to taste.

            Combine Everything: Pour the creamy Alfredo sauce over the spaghetti squash strands. If desired, incorporate your cooked chicken or sautéed mushrooms for added protein. Gently mix everything together until well combined, ensuring the sauce evenly coats the strands.

              Transfer to Baking Dish: Grease a 9x13 inch baking dish with a bit of olive oil or cooking spray. Spread the spaghetti squash and sauce mixture evenly into the dish. Top with extra grated Parmesan cheese for a delicious, cheesy crust.

                Bake Again: Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the top is bubbly and lightly golden brown, indicating it’s thoroughly heated.

                  Garnish and Serve: Once baked, remove from the oven and let it cool slightly before serving. Garnish the top with freshly chopped parsley for a pop of color and flavor.

                    Enjoy your rich and creamy Baked Spaghetti Squash Alfredo, a delightful twist on this classic dish!

                      Prep Time: 20 mins | Total Time: 1 hour | Servings: 4-6