Spaghetti Squash Alfredo
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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!
Love twirling spaghetti squash around your fork? Try these spaghetti squash lasagna boats or this spaghetti squash carbonara.
Alfredo is an Italian staple, but this recipe adds a little twist! Lighten things up by subbing out the pasta for delicious spaghetti squash, nestled in spaghetti squash boats. It reduces the carbohydrates while tasting just as indulgent. This recipe is sure to be a family favorite and is easy to make for a weeknight meal.
Ingredients needed
This recipe uses simple ingredients:
- Spaghetti squash: A low-carb alternative to traditional pasta, adding a tasty, wholesome base to the dish.
- Butter: Start your alfredo sauce of with the rich creaminess of butter.
- All-purpose flour: Thickens the alfredo sauce.
- Whole milk: The liquid component of the alfredo sauce, making it velvety smooth!
- Parmesan cheese: A key flavor and texture component in the sauce.
- Parsley: Minced parsley adds freshness and color.
- Mozzarella cheese: Melts beautifully to enhance the creaminess.
- Sea salt and pepper: Balance the flavors.
- Crushed chili flakes: Optional, but adds a gentle kick of heat.
How to make spaghetti squash alfredo
This easy recipe is as simple as roasting the squash, making the sauce, and throwing everything together! This is how you do it:
- Prepare the squash: Cut the spaghetti squash in half and remove the seeds and membranes while the oven preheats.
- Prepare alfredo sauce: Make the sauce while the squash is in the oven. Melt butter, add flour, and whisk for one minute. Continue to whisk in the milk gradually, a quarter cup at a time. Once the sauce is smooth, add any remaining milk. Whisk in the parmesan cheese, parsley, salt, pepper, and chili flakes.
- Harvest spaghetti: Place the squash cut side up on a baking sheet and roast until tender. When it's cool enough to handle, bring it out of the oven and use a fork to scrape out the spaghetti, placing it in a large bowl. Save those squash shells!
- Mix it together: Pour the alfredo sauce over the spaghetti squash and use tongs to mix it together.
- Bake it in the shells: Divide the saucy spaghetti squash between the empty shells, add mozzarella, and broil for 4-5 minutes until the cheese is turning golden. Sprinkle on some parsley and enjoy.
Does spaghetti squash taste like pasta?
Spaghetti squash stands alone from traditional pasta, with its unique texture and taste. While it doesn't precisely replicate pasta, it's still a satisfying substitute for those looking to sneak in additional vegetables! So what does it taste like? It's mild, faintly sweet, with subtle nutty notes, and a tender texture, making it work well as a neutral base for various sauces. When cooked it separates into long, thin strands similar to spaghetti pasta.
How can I turn this into spaghetti squash chicken alfredo?
The delectable tenderness of chicken is a perfect match with this dish! Use up leftover chicken or cook it fresh! To make spaghetti squash chicken alfredo:
- If you're cooking the chicken, heat it in a pan, seasoning it with salt and pepper until it is cooked through. Once done, set it aside and cut it into bite-sized pieces. When you coat the squash noodles in the sauce, add the chicken and gently toss together with tongs.
- When using pre-cooked chicken, cut it into bite-sized pieces or shred it with a fork. Introduce it to the sauce during the final stages of cooking to allow it to heat through and meld seamlessly with other components.
What to serve with spaghetti squash alfredo
Appetizer: Keep to the Italian cuisine and start the meal with contrasting textures, with this boursin arancini recipe, or serve with garlic bread.
Side salad: Complement the boats with a side of crispy greens, such as this spring mix salad, a kale salad, or this Italian potato salad.
Mains: While this dish shines as a satisfying standalone meal, make it a feast and serve beside proteins, such as chicken made with this flavorful Italian seasoning or Italian braised chicken with tomatoes and olives. Buon appetito!
Cocktails: Serve with white wine or an Italian cocktail, like aperol spritz or a negroni.
Recipe FAQs
Is there a way to lighten up this recipe?
One way to reduce the calories in this recipe is to use low-fat milk and reduce the amount of cheese used. We've also tried using this cauliflower alfredo sauce in place of the alfredo sauce in the recipe and it's very tasty!
Can I keep the seeds to roast them?
Yes! You can follow this recipe for roasted seeds. The recipe says pumpkin seeds, but it works just as well with squash seeds!
Is this gluten-free? Can I make it dairy-free or vegan?
This recipe can be made gluten-free by using gluten-free flour.
While we have not tested a dairy-free variation, our suggestion would be to use an unsweetened milk alternative in place for the whole milk – our top pick would be almond milk or cashew milk for a creamier base. Then, swap out the cheeses – use nutritional yeast instead of parmesan to maintain a cheesy flavor, and use a dairy-free cheese instead of mozzarella for broiling.
How can I store leftovers?
Store the full spaghetti boats in an airtight container in the refrigerator for up to three days. When reheating, keep the boats as is and put them in a preheated oven at 300 degrees Fahrenheit or in the microwave until warmed through.
Which squash do I buy for spaghetti squash?
Not every squash works for this dish – for spaghetti squash you should look for a variety with an unsurprising name… It's called “spaghetti squash!” It's oval in shape and usually has a pale yellow or ivory-colored skin. The size varies from around 8 to 14 inches in length.
Spaghetti Squash Alfredo Recipe
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.2 medium spaghetti squash
- 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.2 tablespoons EACH: butter and all-purpose flour
- 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.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
- 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.1 cup shredded mozzarella
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our squash recipes!
Made this delicious dish, however added shredded chicken and spinach…. this is most definitely going to be a favourite ~ thank you 🌸
This is a great recipe, my husband & I loved it. I did add a bit of garlic.
You’re not just Whisteling Dixie!! This stuff is awesome.!! I invited my meal lovin’ friend over and she was blown away too. I added some sautéed mushrooms after all was blended and that made for a great chewy bite. Also I used Braggs Amino in place of soy.
Thanks so much!!
I’m so happy you liked it as much as I do!!
Talk about the eyes playing a trick on the brain! I looked at your gorgeous photos and was thinking you had a shredded beef topping. Then I was thinking…. that can’t be right – this is vegan! I had to look through your ingredients to realize they’re crispy fried onions! This is genius! And quite frankly, I would take crispy fried onions over shredded beef any day! Beautifully done, Kristen!
Ha ha I love it!
Sometimes I almost tag a recipe as vegan when it has no dairy or eggs, even if it’s a meat dish lol. I (think) I always catch myself in time!
Ohhh this looks so good and I love how unique this recipe is! I actually haven’t ventured out too far into the world of spaghetti squash, but this has me craving it!
I only started experimenting with spaghetti squash last year and totally fell in love with it. I just love how versatile it is. 🙂
Ah! And one squash makes the perfect amount to share with a date 😉 Creamy dreamy delicious bowls!
It totally does! The perfect date dinner. 🙂