5.0 from 111 votes
Spaghetti Squash Alfredo Recipe
Tender strands of spaghetti-like squash are smothered in the creamiest alfredo sauce ever in this delicious spaghetti squash alfredo recipe. It offers a lighter, lower-calorie alternative to traditional pasta, but still brings decadence. Best of all, this boat of creamy comfort is also incredibly easy to prepare!
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4 servings
Calories: 458 kcal
Course:
Dinner
Cuisine:
North American
Ingredients
- 2 medium spaghetti squash
- 2 tablespoons EACH: butter and all-purpose flour
- 1 ½ cups whole milk
- 1 cup grated Parmesan cheese
- 1 tablespoon minced parsley
- ½ teaspoon each: sea salt and pepper
- ½ teaspoon crushed chili flakes optional
- 1 cup shredded mozzarella
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut each spaghetti squash in half lengthwise and remove the seeds and membranes. (Save the seeds to roast!)
- Place the squash cut side up on a baking sheet and roast for 30-40 minutes, until it is tender. Remove it from the oven and when it is cool enough to handle, use a fork to scrape out the spaghetti and place it into a large bowl. Save the squash shells.
- While the squash is baking, make the sauce. Melt the butter in a medium-sized frying pan over medium heat. Add the flour and whisk for 1 minute, until it turns light brown.
- Add a splash of milk and whisk it into the flour. Continue to whisk in the milk, about ¼ cup at a time, until the sauce is smooth. Once the sauce is smooth, add any remaining milk. Whisk in the parmesan cheese, parsley, salt, pepper, and if using chili flakes.
- Pour the alfredo sauce over the spaghetti squash and use tongs to mix it together. Divide the spaghetti squash alfredo between the 4 empty spaghetti squash shells.
- Top with mozzarella cheese and broil for 4-5 minutes, until the cheese has melted and is starting to turn golden. Serve right away.
Cup of Yum
Nutrition Information
Serving
1 serving = ½ of a spaghetti squash
Calories
458kcal
(23%)
Carbohydrates
44g
(15%)
Protein
20g
(40%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
70mg
(23%)
Sodium
1066mg
(44%)
Potassium
737mg
(21%)
Fiber
7g
(28%)
Sugar
18g
(36%)
Vitamin A
1392IU
(28%)
Vitamin C
11mg
(12%)
Calcium
590mg
(59%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 458
% Daily Value*
| Serving | 1 serving = ½ of a spaghetti squash | |
| Calories | 458kcal | 23% |
| Carbohydrates | 44g | 15% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 1066mg | 44% |
| Potassium | 737mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin A | 1392IU | 28% |
| Vitamin C | 11mg | 12% |
| Calcium | 590mg | 59% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.