Description
Indulge in the creamy goodness of Spaghetti Squash Alfredo – a delicious twist on a classic dish that redefines comfort food. By swapping traditional pasta for spaghetti squash, this recipe offers a health-conscious alternative that doesn’t skimp on flavor or satisfaction. Perfect for weeknight dinners or impressing guests, the vibrant colors and rich, garlic-infused sauce make each serving visually appealing and utterly scrumptious. With customizable add-ins like sautéed spinach or roasted broccoli, you can elevate this dish to suit your preferences while enjoying all the indulgence of a traditional Alfredo.
Ingredients
Scale
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 cup heavy cream (or full-fat coconut milk)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
- Optional: sautéed spinach, mushrooms, or roasted broccoli
Instructions
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out seeds, and brush with olive oil. Season with salt and pepper.
- Place cut-side down on a parchment-lined baking sheet and roast for 35–40 minutes until tender.
- In a large skillet, melt butter or heat olive oil over medium heat. Sauté minced garlic for 1–2 minutes until fragrant.
- Stir in heavy cream (or coconut milk) and simmer for 2–3 minutes. Mix in Parmesan cheese (and cream cheese if using), seasoning with salt and pepper.
- Once the squash is cool enough to handle, use a fork to scrape out the strands into a bowl.
- Toss the spaghetti squash strands with the Alfredo sauce until well-coated. Serve immediately, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 generous plate (approx. 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg