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

Scale

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)

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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.