Go Back
The quest for a healthy yet comforting dish often leads us to explore innovative alternatives to traditional favorites. Creamy Baked Spaghetti Squash Alfredo exemplifies this balance, offering a rich and satisfying experience without the heaviness of traditional pasta. This delightful recipe combines the nutritional benefits of spaghetti squash with a velvety Alfredo sauce, making it a perfect choice for those seeking a lighter meal that doesn’t compromise on flavor. In this article, we will delve into the step-by-step process of creating this delectable dish, exploring its ingredients, nutritional benefits, and serving suggestions.

Baked Spaghetti Squash Alfredo

Indulge in a guilt-free comfort food with Creamy Baked Spaghetti Squash Alfredo! This delightful recipe replaces traditional pasta with spaghetti squash, creating a lighter, nutrient-packed alternative without sacrificing flavor. Learn how to prepare a velvety Alfredo sauce using simple ingredients, and discover tips for enhancing your dish with fresh herbs or proteins. Perfect for weeknight dinners or special gatherings, this dish showcases the joy of healthy yet satisfying meals.
Print Recipe Pin Recipe

Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil, divided

Salt and black pepper, to taste

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

3 cloves garlic, minced

1/2 teaspoon ground nutmeg

1/4 teaspoon red pepper flakes (optional, for a bit of heat)

1/4 cup fresh parsley, chopped (for garnish)

Additional grated Parmesan cheese for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Drizzle 1 tablespoon of olive oil over the cut sides and season with salt and black pepper. Place the halves cut-side down on a baking sheet lined with parchment paper and roast in the oven for 30-40 minutes, or until the flesh is tender and can be easily pierced with a fork.

      Make the Alfredo Sauce: While the squash is roasting, heat a medium saucepan over medium heat. Add the remaining 1 tablespoon of olive oil along with the minced garlic. Sauté the garlic for 1-2 minutes, stirring occasionally, until it becomes fragrant but does not brown.

        Add Cream and Cheese: Lower the heat and carefully pour in the heavy cream. Allow the mixture to simmer gently for 2-3 minutes. Gradually whisk in the grated Parmesan cheese, stirring continuously until it is fully melted and the sauce is smooth. Season the sauce with ground nutmeg, a pinch of salt, black pepper, and red pepper flakes, if desired, for added spice.

          Combine with Spaghetti Squash: Once the spaghetti squash is roasted, remove it from the oven and let it cool for a few minutes. Use a fork to carefully scoop out the spaghetti-like strands into a large mixing bowl. Pour the creamy Alfredo sauce over the strands and toss gently until well combined and evenly coated.

            Transfer to Baking Dish: Grease a 9x13 inch baking dish with a little olive oil or cooking spray. Pour the spaghetti squash mixture into the dish and spread it out evenly. Sprinkle the shredded mozzarella cheese generously over the top.

              Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and turns a delightful golden brown.

                Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish your delicious Baked Spaghetti Squash Alfredo with freshly chopped parsley and extra grated Parmesan cheese, if you like. Serve hot and enjoy!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4 servings