I’ve seen it, heard about it, and I just HAD to try it. You know what I’m talking about….spaghetti squash!! Or more specifically alfredo spaghetti squash.
I can’t even tell you how excited I was when I picked up a spaghetti squash at whole foods. I use this recipe as my starting point, but I did change it a bit by adding in some diced veggies and spinach.
Things I Love About This Alfredo Spaghetti Squash Recipe
There are so many great things about this recipe, including the fact that it’s:
- ready in an hour
- easy to make ahead of time
- relatively healthy!!
If you want to make this alfredo spaghetti squash gluten free, you can use a gluten free flour blend to thicken your sauce.
What’s The Best Way To Cook Spaghetti Squash?
There are quite a few different ways to cook spaghetti squash, and there are a lot of opinions out there about which one is best.
I’m partial to what I like to call the cut and steam method, where you bake the squash with a bit of water to help it cook up nice and tender.
Other methods take more of a roasting approach, which can impart more flavor. If you prefer to use a different method than I recommend in this recipe, go for it by all means!
All that matters is that your squash is nice and tender before you add in your alfredo sauce.
Let Me Know What You Think!
If you try this alfredo spaghetti squash recipe, tag me @chelsweet or use the #chelsweets so I can see your delicious creations!
Also leave a comment below and/or a rating to let me know your thoughts.
Other Recipes You Might Like:
Alfredo Spaghetti Squash
- 1 medium-sized spaghetti squash
- 1 Tbsp butter
- 1 Tbsp minced garlic
- 2 Tbsp all-purpose flour
- 1 cup whole milk
- 1 Tbsp cream cheese
- 1 cup spinach
- 1/2 cup diced veggies - optional (like zucchini, onions, peppers, etc.)
- 1 cup grated Parmesan cheese
- pinch of salt & pepper
- pinch of crushed red pepper flakes
- Preheat your oven to 350 F of 177 C.
- While the oven heats, cut the spaghetti squash it in half lengthwise and remove the seeds. Place it skin side up in a baking tray and fill the pan with a centimeter of water.
- Cook time can vary based on the size of your spaghetti squash, and can take anywhere from 40-60 minutes.
- Bake until tender, then shred the squash with a fork pulling the strands toward the center of the squash.
- Melt 1 Tbsp of butter in a small pot over medium-low heat. Add in 1 Tbsp minced garlic and sautéd the mixture for a couple minutes.
- Whisk in 2 Tbsp flour, 1 cup of whole milk and 1 Tbsp cream cheese.
- Cook for a few more minutes, stirring occasionally until no lumps remained.
- Add in 1/2 cup diced veggies and 1 cup spinach and simmer until the veggies are tender.
- Stir in 1 cup parmesan cheese, a pinch of salt and pepper and a sprinkle of crushed red pepper flakes.
- Pour half the sauce in each squash half and gently toss the mixture to coat the squash strands.
Leftover keep in the fridge for up to 4 days. You can also add in meat for a bit of protein if desired! I love this dish with shredded chicken.
Amount Per Serving Calories 554Total Fat 28gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 9gCholesterol 77mgSodium 1218mgCarbohydrates 57gFiber 10gSugar 20gProtein 26g