If you’re craving a cozy, comforting dish that still feels fresh and light, this Roasted Spaghetti Squash with Alfredo Sauce and Cheese Recipe is going to become your new go-to. Imagine tender, perfectly roasted strands of spaghetti squash nestled right in their natural shell, smothered in rich, creamy Alfredo sauce, and topped off with a delightful blend of mozzarella and parmesan cheeses that melt and brown to golden perfection. It’s a beautiful balance of wholesome veggies and indulgent flavors that will satisfy your cravings without weighing you down. Plus, it’s so simple to prepare, making it perfect for a weeknight dinner or a special weekend treat with someone you love.
Ingredients You’ll Need
These ingredients are deceptively simple but each one plays a crucial role in making this dish sing. From the nutty flavor of the roasted spaghetti squash to the creamy richness of the Alfredo sauce and the irresistible cheesiness on top, every element brings texture, color, and warmth to your plate.
- 1 medium spaghetti squash: This unique squash cooks into delicate strands resembling pasta, offering a nutritious, low-carb base.
- 1 tablespoon olive oil: Adds subtle richness while helping the squash roast to sweet, caramelized perfection.
- 1/2 teaspoon salt: Essential for enhancing the natural flavors of the squash and all other ingredients.
- 1/4 teaspoon black pepper: Adds just the right hint of spice to balance the creaminess.
- 1 cup Alfredo sauce: Choose homemade for extra depth or a high-quality store-bought option for convenience.
- 1 clove garlic (optional): Minced or roasted, it lends a fragrant aroma that elevates every bite.
- 1 cup shredded mozzarella cheese: Melts beautifully and adds a gooey, stretchy texture.
- 1/3 cup grated parmesan cheese: Gives a sharp, salty finish that complements the milder mozzarella.
- 1 tablespoon chopped fresh parsley (optional): A bright, fresh touch to garnish and lift the dish’s flavors visually and taste-wise.
How to Make Roasted Spaghetti Squash with Alfredo Sauce and Cheese Recipe
Step 1: Prepare and Roast the Squash
Start by preheating your oven to 400°F (200°C). Carefully slice the spaghetti squash lengthwise and scoop out all the seeds—think of this as creating the perfect little bowls for your delicious filling. Next, drizzle olive oil inside each half and season with salt and pepper to season the flesh right from the start. Place the squash halves cut-side down on a parchment-lined baking sheet so the edges can roast evenly and the strands become tender and delicate. Roast in the oven for 35 to 40 minutes, checking for fork-tender perfection. This roasting process draws out the squash’s natural sweetness and gives those strands a wonderful texture.
Step 2: Create Spaghetti-Like Strands
Once your squash is roasted and has cooled slightly, grab a fork and gently scrape the flesh. This motion teases out the signature spaghetti-like strands while keeping them contained inside the shell. It’s always such a fun and satisfying step—for me, it’s a little like making edible art! You’re now ready to move on to the creamy and cheesy layers.
Step 3: Mix in Alfredo Sauce and Garlic
Spoon the Alfredo sauce directly over the squash strands inside each shell and add minced or roasted garlic if you’re using it. Gently toss everything together with the fork to ensure every strand is coated with that luscious, velvety sauce. This step is key because it brings the dish’s signature richness and ensures that every bite is creamy and flavorful, perfectly balanced with the natural flavor of the squash.
Step 4: Add the Cheeses and Broil
Now for the best part—the cheese! Sprinkle shredded mozzarella evenly over each squash half, then add a generous handful of grated parmesan cheese on top to intensify the flavor and create a splendidly golden crust. Pop the squash back into your oven under the broiler for 3 to 5 minutes, watching closely until the cheese bubbles and turns a gorgeous golden brown. The broiling not only melts the cheese beautifully but also adds a slight crispy texture that makes this dish truly irresistible.
Step 5: Garnish and Serve
Finish by sprinkling fresh chopped parsley on top—this little green burst adds a fresh aroma and vibrant color to the creamy, cheesy goodness you’ve crafted. Serve each half hot, right from its squash shell, which adds a rustic charm and makes for a fun presentation that’s sure to impress at the dinner table.
How to Serve Roasted Spaghetti Squash with Alfredo Sauce and Cheese Recipe
Garnishes
Adding fresh parsley brightens the dish visually and adds a subtle freshness that cuts through the creaminess. Some freshly cracked black pepper or a sprinkle of red pepper flakes can also offer a delightful kick, depending on your preference.
Side Dishes
This Roasted Spaghetti Squash with Alfredo Sauce and Cheese Recipe pairs wonderfully with crisp green salads, roasted vegetables like asparagus or Brussels sprouts, or even a light tomato bruschetta. The fresh, acidic contrast complements the rich cheese sauce perfectly.
Creative Ways to Present
For a special occasion, consider serving on rustic wooden boards or even scooping out the squash into bowls lined with a leaf of fresh kale or spinach to add texture and color. You can also sprinkle toasted pine nuts or crispy bacon bits on top to add an exciting crunch.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover Roasted Spaghetti Squash with Alfredo Sauce and Cheese Recipe in an airtight container for up to three days. The flavors will meld nicely, though the cheese topping may lose some of its initial crispness.
Freezing
This dish freezes well if you want to prepare it in advance. Cool completely, wrap each squash half tightly with plastic wrap and foil, then place in a freezer-safe container. It will keep for up to two months without significant loss of flavor or texture.
Reheating
To reheat, thaw the dish in the refrigerator overnight if frozen, then bake at 350°F (175°C) for about 15-20 minutes until warmed through and the sauce is bubbly. You can also briefly broil at the end to re-crisp the cheese topping.
FAQs
Can I use a different sauce instead of Alfredo?
Absolutely! While Alfredo sauce is classic here, you can experiment with pesto, marinara, or even a spicy tomato cream sauce for a tasty twist that suits your mood.
Is spaghetti squash difficult to prepare?
Not at all. Cutting the squash can be a bit tough, so use a sharp knife and be careful, but roasting does most of the work by turning it tender and easy to shred.
Can I make this recipe vegan?
Definitely! Swap out the Alfredo sauce for a plant-based version, use vegan mozzarella and parmesan substitutes, and you’ll have a delightful vegan meal without losing any flavor.
How do I know when the spaghetti squash is done roasting?
The squash is ready when you can easily pierce the skin with a fork and when the flesh shreds easily into spaghetti-like strands without resistance.
Can I prepare this recipe ahead of time?
You can roast and prepare the squash strands ahead, then just add the sauce, cheese, and broil right before serving for the freshest results.
Final Thoughts
I can’t recommend this Roasted Spaghetti Squash with Alfredo Sauce and Cheese Recipe enough—its cozy, creamy comfort feels like a warm hug on a plate. Whether you’re aiming for a healthier take on cheesy pasta or looking to wow your family with something fresh yet satisfying, this dish ticks all the boxes. Grab a squash, gather your ingredients, and get ready to make a new favorite that you’ll want to come back to again and again.
Print
Roasted Spaghetti Squash with Alfredo Sauce and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Spaghetti Squash with Alfredo Sauce and Cheese is a comforting, low-carb dish featuring a tender roasted spaghetti squash base topped with creamy Alfredo sauce and a blend of melted mozzarella and parmesan cheeses. Finished under the broiler for a golden bubbly crust, this recipe is perfect as a satisfying vegetarian main course or side dish packed with rich flavors and a delightful texture.
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Toppings
- 1 cup Alfredo sauce (homemade or store-bought)
- 1 clove garlic, minced or roasted (optional)
- 1 cup shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out all the seeds using a spoon.
- Season Squash: Drizzle the inside of the squash halves with olive oil, then sprinkle evenly with salt and black pepper for flavor.
- Roast Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35 to 40 minutes until the flesh is tender and easily pierced with a fork.
- Scrape Squash Flesh: Remove the squash from the oven and let it cool slightly. Using a fork, scrape the flesh inside each half to create spaghetti-like strands, keeping the strands within the shells.
- Add Alfredo Sauce: Pour the Alfredo sauce over the spaghetti squash strands and gently toss to combine the flavors evenly. If using garlic, add it here for extra aroma.
- Top with Cheese: Evenly sprinkle shredded mozzarella and grated parmesan cheese over each squash half, covering the sauced strands.
- Broil Until Golden: Place the squash halves under the oven broiler on high for 3 to 5 minutes, watching closely until the cheese melts, bubbles, and turns a golden brown color.
- Garnish and Serve: Remove from broiler, garnish with chopped fresh parsley if desired, and serve hot directly from the squash shells.
Notes
- To make homemade Alfredo sauce, combine butter, heavy cream, garlic, and parmesan cheese in a saucepan over low heat until smooth and creamy.
- If you prefer, roast garlic along with the squash halves for a milder, sweeter garlic flavor.
- Be careful when broiling and watch the squash closely to avoid burning the cheese.
- This recipe serves 2, but squash sizes vary; adjust cooking times based on squash tenderness.
- Leftover roasted spaghetti squash can be stored in an airtight container in the refrigerator for up to 3 days.
