Roasted Spaghetti Squash With Alfredo Sauce and Cheese

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Creamy, cheesy, and irresistibly cozy—this Roasted Spaghetti Squash with Alfredo Sauce and Cheese is everything you crave in a comfort meal without the heaviness of traditional pasta. Roasting the squash brings out its natural sweetness and transforms it into the perfect noodle-like base, ready to soak up every drop of luscious Alfredo sauce. Topped with a golden, bubbly cheese crust, it’s a dish that’s equally perfect for a weeknight dinner or a special gathering.

Whether you’re aiming for a low-carb twist on fettuccine Alfredo or just love sneaking more vegetables into your day, this recipe delivers. It’s hearty, satisfying, and brimming with creamy flavor. Plus, it looks stunning served right in the squash shell—so rustic and fun! Once you try this combo of silky sauce, stringy squash, and gooey cheese, you’ll be hooked.

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What Kind of Squash Should I Use?

Spaghetti squash is the star here, and there’s no real substitute for its unique, naturally shredded texture. Look for one that’s firm, golden-yellow, and heavy for its size. When roasted, the flesh separates into noodle-like strands that make the perfect base for rich sauces like Alfredo. It’s a low-carb, gluten-free alternative to pasta that doesn’t skimp on flavor or texture.

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Ingredients for the Roasted Spaghetti Squash With Alfredo Sauce and Cheese

Spaghetti Squash – The foundation of the dish. Its roasted strands mimic pasta and carry the sauce beautifully.

Olive Oil – Helps roast the squash to golden perfection and adds depth of flavor.

Salt & Pepper – Essential for seasoning the squash as it roasts.

Alfredo Sauce – Use homemade or your favorite store-bought variety. It brings creamy richness and ties everything together.

Garlic (optional) – If making your own sauce or roasting with garlic, it adds a warm, savory depth.

Mozzarella Cheese – Melts into a golden, gooey topping with every bite.

Parmesan Cheese – Adds sharpness and enhances that cheesy crust.

Fresh Parsley – Optional, but adds a pop of color and freshness.

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How To Make the Roasted Spaghetti Squash With Alfredo Sauce and Cheese

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with salt and pepper.

Step 2: Roast the Squash

Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35 to 40 minutes, or until the flesh is tender and easily pulls apart with a fork. Remove from the oven and let it cool slightly.

Step 3: Scrape and Fluff

Using a fork, gently scrape the inside of the squash to separate it into spaghetti-like strands. Leave the strands inside the squash shells to use them as edible serving bowls.

Step 4: Add the Sauce

Pour your Alfredo sauce over the squash strands. Use a fork to gently toss and combine the sauce throughout. This ensures the strands are well-coated and flavorful.

Step 5: Cheese It Up

Sprinkle a generous amount of shredded mozzarella and parmesan cheese on top of each filled squash half. Make sure the top is evenly covered for that irresistible golden crust.

Step 6: Broil to Finish

Return the squash halves to the oven and broil on high for 3–5 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch closely to prevent burning.

Step 7: Garnish and Serve

Remove from the oven, garnish with freshly chopped parsley, and serve hot right from the shell. It’s rustic, delicious, and perfect for cozy dinners.

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How to Serve and Store Roasted Spaghetti Squash With Alfredo Sauce and Cheese

Serve this dish straight from the roasted squash shells for a rustic and beautiful presentation. Pair it with a simple green salad or steamed broccoli for a well-rounded meal. You can also scoop the cheesy squash into bowls if you prefer to serve it that way.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through. Keep in mind, the squash may release some liquid when stored, so drain off any excess before reheating to maintain that creamy texture.

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Frequently Asked Questions

Can I use a different type of cheese?

Absolutely! While mozzarella and parmesan create that classic Alfredo feel, feel free to experiment with provolone, gouda, or even a bit of sharp cheddar for extra bite.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and can be keto-friendly if you use a low-carb Alfredo sauce or make your own without flour or added sugars.

Can I make this dairy-free?

You can! Use a dairy-free Alfredo sauce and substitute plant-based cheeses. Look for brands that melt well for that signature cheesy top.

Do I need to peel the squash?

No peeling required! The squash shell acts as a built-in bowl. Just slice, roast, and fill.

Can I make this ahead of time?

You can roast the squash and prepare the Alfredo sauce in advance. Assemble and broil just before serving to keep the cheese gooey and fresh.

What if I don’t have Alfredo sauce?

You can substitute with a garlic cream sauce, a cheesy bechamel, or even a pesto cream sauce for a different spin.

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Want More Cozy Dinner Ideas?

If you loved this Roasted Spaghetti Squash with Alfredo Sauce and Cheese, check out these other flavorful favorites from Life with Nina:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a rich and comforting twist.
• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine when you’re craving zesty, cheesy pasta.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli for a complete one-pan meal.
• Garlic Parmesan Beef Spaghetti Pasta if you love hearty, meaty flavors.
• Bowtie Pasta with Creamy Velveeta Beef Sauce for something ultra cheesy and kid-friendly.

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And don’t forget to leave a comment! Did you use store-bought Alfredo or make your own? Add any veggies or switch up the cheese?

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