Craving the rich, comforting taste of a creamy Alfredo but want to keep things light and healthy? You’ve come to the right place. This Spaghetti Squash Alfredo recipe delivers all the decadent flavor of the classic dish in a low-carb, guilt-free package. It’s the perfect way to satisfy your pasta cravings while nourishing your body.
We’ve perfected this recipe to ensure your squash is perfectly roasted and your sauce is unbelievably creamy, never watery. Get ready to make this your new favorite weeknight dinner.
Why You’ll Love This Spaghetti Squash Alfredo
- Healthy Comfort Food: It’s a fantastic low-carb and gluten-free alternative to traditional pasta.
- Incredibly Creamy: We use a classic combination of butter, garlic, heavy cream, and Parmesan to create a rich, velvety sauce.
- Easy to Make: With simple steps and straightforward ingredients, this impressive meal comes together with minimal fuss.
- Highly Versatile: This recipe is a perfect base for adding your favorite proteins and vegetables.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients to create a restaurant-quality meal.
- Spaghetti Squash: One medium-sized squash is perfect for about four servings.
- Butter: Use unsalted butter to control the sodium level.
- Heavy Cream: This is the key to a truly rich and creamy Alfredo sauce.
- Garlic: Freshly minced garlic provides the best flavor.
- Parmesan Cheese: For the best results, use a block of Parmesan and grate it yourself. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- Salt and Black Pepper: To taste.
- Fresh Parsley: For a fresh, vibrant garnish.
How to Make Spaghetti Squash Alfredo (Step-by-Step)
Follow these simple steps for a perfect, non-watery Spaghetti Squash Alfredo every time.
Step 1: Roast the Spaghetti Squash
Properly roasting the squash is crucial. Start by preheating your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season generously with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily pierced with a fork. Once cooked, let it cool for a few minutes before using a fork to scrape the flesh into long, spaghetti-like strands.
Step 2: Make the Creamy Alfredo Sauce
While the squash is roasting, you can prepare the sauce. In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook for about one minute until fragrant, being careful not to let it burn. Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a simmer and let it cook for 3-4 minutes, allowing it to thicken slightly. Reduce the heat to low and gradually stir in the grated Parmesan cheese until the sauce is smooth. Season with salt and pepper to taste.
Step 3: Combine and Serve
Now, it’s time to bring it all together. Add the cooked spaghetti squash strands to the skillet with the Alfredo sauce. Gently toss everything together until the squash is evenly coated in the creamy sauce. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately and enjoy!
Tips for the Best Spaghetti Squash Alfredo
- Don’t Overcook the Squash: Overcooking can lead to mushy, watery strands. Cook it until it’s just fork-tender for the best texture.
- Pat the Squash Dry: For an extra layer of protection against a watery dish, you can gently pat the cooked squash strands with a paper towel before adding them to the sauce.
- Use Freshly Grated Parmesan: This is non-negotiable for a smooth, creamy sauce. It melts beautifully without clumping.
- Sauce Thickness: If your sauce gets too thick, you can thin it out with a splash of milk or a little of the hot water if you were boiling traditional pasta.
Delicious Variations to Try
This recipe is a wonderful canvas for your culinary creativity.
Add Protein
Turn this into a heartier meal by adding cooked chicken or shrimp. For a similar dish with classic pasta, check out this easy chicken alfredo recipe. You can also add sautéed mushrooms or crispy bacon for extra flavor.
Mix in Veggies
Stir in a handful of fresh spinach at the end and let it wilt into the sauce. Steamed broccoli or sun-dried tomatoes also make excellent additions. For another veggie-packed option, try this shrimp and broccoli alfredo.
Make it Spicy
Add a pinch of red pepper flakes to the Alfredo sauce for a bit of heat. If you enjoy a spicy kick, you’ll love this Cajun seafood alfredo for inspiration.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed. Microwaving can sometimes cause the sauce to separate.
Frequently Asked Questions
Yes, you can roast the squash ahead of time. For the best quality, store the cooked squash strands and the Alfredo sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop when ready to serve.
While Parmesan is classic for Alfredo sauce, you could also use a blend of Parmesan and Pecorino Romano for a sharper, saltier flavor. Adding a little Gruyère or Asiago would also create a delicious, nutty variation.
The key is to avoid overcooking it. Roast it until just tender, not mushy. For extra insurance, you can pat the cooked strands dry with a paper towel or let them drain in a colander for a few minutes before adding the sauce.
Absolutely! This recipe is naturally low in carbohydrates and high in healthy fats, making it a perfect fit for a ketogenic diet. Just ensure you use full-fat heavy cream and real Parmesan cheese.
This dish is very versatile! You can easily add protein like grilled chicken, sautéed shrimp, or crispy bacon. For a vegetarian option, sautéed mushrooms or chickpeas work well.
More Delicious Dinner Recipes
We hope you loved this creamy and healthy Spaghetti Squash Alfredo! It’s a testament to how delicious and satisfying low-carb eating can be. If you tried it or have your own variations, please share your thoughts in the comments below. For more recipe inspiration, be sure to follow us on Pinterest!
Spaghetti Squash Alfredo Recipe
Spaghetti Squash Alfredo (Creamy & Foolproof Recipe)
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp.
- 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.
- Roast for 30-40 minutes, until the squash is tender. Let it cool slightly.
- 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.
- Slowly whisk in the heavy cream. Bring to a simmer and cook for 3-4 minutes, until the sauce begins to thicken.
- Reduce heat to low and stir in the freshly grated Parmesan cheese until smooth and melted. Season with salt and pepper.
- Use a fork to scrape the roasted squash flesh into strands. Add the strands to the skillet with the Alfredo sauce.
- Gently toss to combine everything. Garnish with fresh parsley and serve immediately.
Notes
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.
