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An overhead shot of a perfectly roasted spaghetti squash, halved and seasoned, ready to be shredded into strands for a healthy pasta alternative.

Spaghetti Squash Alfredo (Creamy & Foolproof Recipe)

This Spaghetti Squash Alfredo is the ultimate healthy comfort food. Our easy recipe delivers a rich, velvety, and low-carb Alfredo sauce that's completely foolproof and never watery. Perfect for a delicious weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Spaghetti Squash
  • 1 medium spaghetti squash about 2-3 lbs
  • 1 tbsp olive oil
For the Alfredo Sauce
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Baking Sheet
  • 1 Large Skillet
  • 1 Chef's Knife

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp.
  3. Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet.
  4. Roast for 30-40 minutes, until the squash is tender. Let it cool slightly.
  5. While the squash roasts, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
  6. Slowly whisk in the heavy cream. Bring to a simmer and cook for 3-4 minutes, until the sauce begins to thicken.
  7. Reduce heat to low and stir in the freshly grated Parmesan cheese until smooth and melted. Season with salt and pepper.
  8. Use a fork to scrape the roasted squash flesh into strands. Add the strands to the skillet with the Alfredo sauce.
  9. Gently toss to combine everything. Garnish with fresh parsley and serve immediately.

Notes

Tip 1: For the creamiest sauce, use full-fat heavy cream and grate your own Parmesan cheese.
Tip 2: To prevent watery spaghetti squash, make sure not to over-roast it and consider patting the strands with a paper towel before adding to the sauce.