Description
This Roasted Spaghetti Squash With Alfredo Sauce and Cheese is the perfect comfort food made lighter. With creamy Alfredo sauce, melted cheese, and tender squash strands served right in the shell, this cozy low-carb dinner is as beautiful as it is satisfying.
Ingredients
1 medium spaghetti squash
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup Alfredo sauce (homemade or store-bought)
1 clove garlic (optional, minced or roasted)
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
1 tablespoon chopped fresh parsley (optional)
Instructions
1. Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the inside of the squash with olive oil and season with salt and pepper.
3. Place cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes until tender.
4. Let squash cool slightly. Scrape the flesh with a fork to create spaghetti-like strands but keep them in the shell.
5. Pour Alfredo sauce over the squash strands and gently toss to combine.
6. Top each squash half with mozzarella and parmesan cheese.
7. Broil on high for 3–5 minutes until the cheese is golden and bubbly.
8. Garnish with parsley and serve hot directly from the shell.
Notes
Use a fork, not a spoon, to get the best spaghetti-like texture when scraping the squash.
For best results, broil the cheese close to the top element and watch carefully to prevent burning.
Homemade Alfredo sauce gives richer flavor, but store-bought works great in a pinch.
Nutrition
- Serving Size: 1 squash half
- Calories: 410
- Sugar: 5g
- Sodium: 740mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 60mg
Keywords: spaghetti squash, Alfredo, low-carb dinner