Okay, let’s talk about Spaghetti Squash Alfredo—aka the sneaky, veggie-loaded comfort dish that made even my carb-loving husband pause mid-bite and say, “Wait…this isn’t pasta?”
Y’all, if you’re looking for a lighter way to enjoy Alfredo without sacrificing that creamy, garlicky bliss we all crave, you’re in the right place. This dish is gluten-free, deceptively simple, and it’ll have your family licking their plates—literally happened at my house last Tuesday.
I first tried spaghetti squash during one of those “let’s eat healthier starting Monday” streaks. But this isn’t just healthy—this is hearty, comfort-in-a-bowl cooking. With a rich homemade Alfredo sauce poured over those golden roasted strands, this dish feels indulgent but won’t leave you needing a nap.
Table of Contents
Why You’ll Love This Spaghetti Squash Alfredo
- Lighter twist on a classic: No pasta, no problem. This dish brings creamy Alfredo vibes with fewer carbs.
- Weeknight friendly: Prep in 10 minutes. Bake while you fold laundry. (Or let it “fold itself.” We’ve all been there.)
- Naturally gluten-free without tasting like cardboard.
- Kid-approved: Mine thought it was “fancy noodles.”
- Customizable: Add chicken, mushrooms, spinach—or keep it veggie for Meatless Monday.
What Does Spaghetti Squash Alfredo Taste Like?
Creamy. Rich. Slightly nutty from the roasted squash. And if you’re wondering if it holds a candle to traditional Alfredo? I’ll say this: my youngest didn’t even ask where the pasta was. The roasted squash strands soak up the buttery, garlicky Parmesan sauce beautifully—like a cozy sweater hugging your favorite comfort food.
Think comfort without the carb coma.
Ingredients You’ll Need for Spaghetti Squash Alfredo
When it comes to making a truly comforting Spaghetti Squash Alfredo, the magic lies in just a few humble ingredients—each one bringing its own warmth and richness to the table. You won’t need anything fancy here, and if you’re like me, you probably already have most of these tucked away in your fridge or pantry.
This recipe uses simple, whole ingredients to create a dish that feels luxurious without the heaviness of traditional pasta. It’s a wonderful balance—perfect for busy weeknights or quiet weekends when you want something indulgent but nourishing.
Let’s walk through everything you’ll need to make this gluten-free comfort dish shine.
For the Roasted Spaghetti Squash
- 1 medium spaghetti squash (about 3 pounds): This golden gourd is the star of the show. Once roasted, it transforms into delicate strands that mimic pasta—without the carbs. Look for one that feels heavy for its size and has a firm, unblemished skin.
- 1 tablespoon olive oil: Helps roast the squash to perfection, bringing out its nutty, caramelized flavor.
- ½ teaspoon salt & ¼ teaspoon pepper: Just a touch of seasoning to enhance the natural sweetness of the squash.
For the Homemade Alfredo Sauce
- ¼ cup unsalted butter: Rich and velvety, it forms the base of your Alfredo. I always say—when in doubt, start with butter.
- 2 cloves garlic, minced: Garlic brings that savory aroma and subtle bite that makes Alfredo sauce irresistible.
- 1 cup heavy cream: This is what gives the sauce its luxurious texture. No shortcuts here—heavy cream is key for that classic creamy consistency.
- ½ teaspoon Italian seasoning: A blend of herbs that adds warmth and depth. You can use a store-bought mix or your own dried oregano, basil, and thyme.
- ¼ teaspoon salt & ¼ teaspoon pepper: For balance and brightness.
- 1.5 cups freshly grated Parmesan cheese: Please, if you can, skip the stuff in the green can. Freshly grated Parmesan melts beautifully and gives the sauce its signature sharpness and creaminess.
Looking for another creamy, cozy dinner idea? You’ll love this creamy garlic beef pasta—it’s a favorite around here when we’re in the mood for something heartier.
You’ll notice that this Spaghetti Squash Alfredo recipe avoids overly processed ingredients, sticking to the basics that always work. The richness of the butter and cream paired with the nuttiness of real Parmesan turns roasted squash into something special. It’s cozy, satisfying, and just a little fancy—without being fussy.
And the best part? You’re still keeping things light and wholesome. That’s the kind of cooking I grew up with back in Texas—using what you have, cooking with intention, and making every bite count.
Now that your ingredients are prepped and ready, it’s time to turn this cozy combo into a creamy, comforting masterpiece.
How to Make Spaghetti Squash Alfredo (Step-by-Step)
This creamy Spaghetti Squash Alfredo recipe is the kind of meal that feels like you’ve spent hours cooking—but really, it’s mostly hands-off time while the squash roasts in the oven and your kitchen fills with cozy, garlicky aromas.
If you’ve never cooked spaghetti squash before, don’t worry—I’ll walk you through it like we’re cooking side by side. This step-by-step guide will help you get perfectly roasted squash and a silky Alfredo sauce every single time.
Let’s get started.
Step 1: Prep and Roast the Spaghetti Squash
Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup—trust me, it helps.
- Slice the spaghetti squash in half lengthwise. Be careful—it’s a tough one. I often microwave mine for about 3 minutes beforehand to soften it just enough to cut safely.
- Scoop out the seeds and stringy insides. A regular spoon works fine here.
- Brush or rub the inside of each half with olive oil. Then sprinkle evenly with salt and pepper. You want that surface nicely seasoned.
- Place the squash cut-side up on your prepared baking sheet.
- Roast for 30 to 40 minutes, depending on the size of your squash. You’ll know it’s ready when the strands pull away easily with a fork and have just a little golden color around the edges.
Want another warm and creamy veggie-based dinner? You might love this creamy herb chicken and basmati rice — it’s hearty, wholesome, and equally comforting.
After roasting, let the squash cool slightly. Then, using a fork, gently scrape the flesh into spaghetti-like strands. Transfer to a large bowl and set aside.
Step 2: Make the Creamy Alfredo Sauce
Now for the dreamy part—the Alfredo sauce. It’s quick, so have everything measured and ready before you start.
- In a sauté pan, melt the butter over medium heat. Let it bubble slightly, but don’t brown it.
- Add minced garlic and cook for 1 minute. Stir constantly to avoid burning—it should be fragrant, not toasted.
- Pour in the heavy cream and stir to combine.
- Add Italian seasoning, salt, and pepper. Let the sauce simmer gently for 2–3 minutes, just until it starts to thicken slightly. Keep stirring.
- Remove the pan from heat. This step is important—if the pan’s too hot, your cheese might clump.
- Stir in the grated Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth and glossy.
The Alfredo sauce should coat the back of a spoon but still be pourable. If it thickens too much, you can whisk in a splash more cream to loosen it up.
Step 3: Assemble Your Spaghetti Squash Alfredo
Time to bring everything together.
- Pour the warm Alfredo sauce over the spaghetti squash strands. You can do this right in the bowl or return the squash to its skins for a pretty presentation.
- Toss gently to coat. The strands will soak up the sauce like a sponge—every bite will be buttery, cheesy perfection.
- Serve immediately. I like to top mine with extra Parmesan, a little cracked black pepper, and maybe a sprinkle of fresh parsley if I’m feeling fancy.
This dish doesn’t need anything else, but if you’d like to add a protein, grilled chicken or sautéed shrimp work beautifully. Or keep it simple and let the squash shine.
Tips and Tricks for Perfect Spaghetti Squash Alfredo
- Use fresh Parmesan. Pre-shredded cheese has fillers that mess with melting. Trust me—grate it yourself.
- Don’t overbake the squash. You want al dente strands, not mush.
- Add-ins? Sautéed mushrooms, rotisserie chicken, or steamed broccoli work wonderfully.
- No squash? Use 8 oz of pasta instead—but the squash is what makes this dish magical.
- Sauce doesn’t reheat well. Make only what you’ll eat (or store sauce and squash separately).
Storage
If you have leftovers (doubtful), keep the spaghetti squash and Alfredo sauce separate in the fridge. The sauce can separate if reheated.
- Squash: Fridge up to 4 days.
- Sauce: Best fresh, but you can reheat very gently with a splash of cream and lots of stirring.
Frequently Asked Questions
Can I make this dairy-free?
You can try coconut cream and nutritional yeast, but it won’t be quite the same.
Is spaghetti squash low-carb?
Yep! It’s much lower in carbs than pasta, making it a great alternative if you’re watching that kind of thing.
Can I freeze this?
You can freeze the roasted squash—but not the Alfredo sauce. It breaks when thawed.
Conclusion
There you have it, friend—Spaghetti Squash Alfredo that brings the cozy comfort of creamy pasta without the heaviness. It’s the kind of dish that feels a little fancy but fits perfectly into your busy weeknight.
So grab that squash, heat up the oven, and let your kitchen smell like garlicky heaven.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Spaghetti Squash Alfredo – The Best Creamy Low-Carb Dinner (Under 60 Mins!)
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Spaghetti squash alfredo is an easy, flavorful and gluten-free alternative to traditional alfredo. Oven roasted spaghetti squash is coated in a creamy and rich homemade alfredo sauce.
Ingredients
Roasted Squash
- 1 medium spaghetti squash, about 3 pounds
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Alfredo sauce
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1.5 cups fresh grated parmesan cheese
Instructions
1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
2. Slice spaghetti squash in half, lengthwise. Scoop out and discard innards and seeds. Coat the inside of the spaghetti squash with olive oil, then sprinkle with salt and pepper. Place the halves cut side up on your baking sheet. Bake for about 30-40 minutes, or until squash can be pulled away easily with a fork.
3. Allow squash to cool slightly before pulling the spaghetti squash strands away from skin with a fork. Set aside.
4. In a sauté pan over medium heat, add butter. Once melted, add minced garlic and cook for 1 minute. Add heavy cream, Italian seasoning, salt, and pepper. Stir and cook for about 2-3 minutes until sauce thickens slightly.
5. Remove the pan from the heat and add parmesan cheese, stirring until melted.
6. Pour sauce over spaghetti squash strands, optionally tossing to coat. Serve immediately.
Notes
- Spaghetti squash can be substituted with 8 ounces (dry weight) of regular pasta if desired.
- Use freshly grated parmesan cheese for best results. Pre-shredded cheese may cause the sauce to become grainy.
- To make this dish vegetarian friendly, use a parmesan cheese labeled as vegetarian or made with vegetable rennet.
- Alfredo sauce does not reheat well, as the emulsion breaks when reheated. Make only enough sauce for one sitting.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 571
- Sugar: 8
- Sodium: 1151
- Fat: 48
- Saturated Fat: 28
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 24
- Fiber: 4
- Protein: 15
- Cholesterol: 130
Keywords: spaghetti squash, alfredo, gluten-free, pasta alternative
