Spaghetti Squash Alfredo

The recipe Sunday was spaghetti squash Alfredo — roasted spaghetti squash strands tossed with a classic Alfredo sauce. The lighter version of fettuccine Alfredo.

The recipe is below.

Spaghetti Squash Alfredo

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 4

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 teaspoon ground nutmeg
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

1. Prep the squash. Preheat oven to 400°F. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season generously with salt and pepper.
2. Roast. Place squash cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes, until the flesh is tender and easily pierced with a fork. Set aside to cool slightly.
3. Shred the squash. Using a fork, scrape the flesh of the squash lengthwise to release the spaghetti-like strands. Transfer strands to a colander and press gently with paper towels to remove excess moisture.
4. Make the Alfredo sauce. In a large skillet over medium heat, melt the butter. Add the garlic and cook, stirring, for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring frequently, until slightly thickened.
5. Add the cheese. Reduce heat to low. Stir in the Parmesan cheese a little at a time until fully melted and the sauce is smooth and creamy. Season with nutmeg, salt, and pepper to taste.
6. Combine and serve. Add the spaghetti squash strands to the skillet and toss to coat thoroughly in the Alfredo sauce. Cook for 1–2 minutes over low heat until warmed through. Divide into bowls, top with extra Parmesan and fresh parsley if desired, and serve immediately.

Nutrition (per serving)

Calories: 340 | Protein: 9g | Fat: 27g | Carbs: 17g | Fiber: 3g | Sodium: 390mg