Name: Roasted Spaghetti Squash With Alfredo Sauce and Cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 large spaghetti squash; 1 tablespoon olive oil; Salt, to taste; Black pepper, to taste; 2 tablespoons butter; 2 cloves garlic, minced; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 1 cup shredded mozzarella cheese; 1 tablespoon fresh chopped parsley (optional)

Creamy, cheesy, and tucked into its own natural bowl, Roasted Spaghetti Squash With Alfredo Sauce and Cheese is one of those comfort dishes that surprises you with how satisfying it is. The roasted strands of squash mimic pasta but offer a lighter, low-carb twist that pairs perfectly with a rich, homemade Alfredo sauce and a golden layer of broiled cheese on top.

Whether you’re looking to cut back on traditional pasta or just want to try something new, this dish delivers flavor and texture in every bite. It’s ideal for weeknights when you’re craving something warm and hearty, yet want to stay on the wholesome side of indulgent. You’ll love how easy it is to transform a humble squash into an elegant dinner centerpiece.

Preparation Phase & Tools to Use

Before diving into the magic of Alfredo-coated spaghetti squash, let’s talk about your kitchen gear. You don’t need a gourmet setup, but having the right tools makes this recipe flow smoothly:

Sharp Chef’s Knife: Needed to carefully slice the spaghetti squash in half. This is the toughest part of the prep, so a sturdy, sharp knife is essential.
Sturdy Spoon: For scooping out the seeds and stringy pulp inside the squash.
Baking Sheet: A flat, rimmed baking sheet allows for even roasting and catching any caramelized bits of squash.

Parchment Paper or Foil: Helps prevent sticking and makes cleanup easier.
Fork: Once roasted, a fork is your tool for fluffing the squash into spaghetti-like strands.
Small Saucepan: To whip up your creamy Alfredo sauce without burning the dairy.

Whisk: For getting a smooth, lump-free Alfredo texture.
Oven Broiler: The final golden topping comes from a quick broil, giving the cheese a bubbly, irresistible finish.

These tools will help you roast, mix, and serve with ease. Let’s move into the kitchen and get cooking!

Ingredients for the Roasted Spaghetti Squash With Alfredo Sauce and Cheese

Each ingredient in this recipe plays a key role in building up layers of flavor and texture that make this dish unforgettable:

Spaghetti Squash: The star of the show, this versatile vegetable becomes tender and stringy when roasted, making it a perfect base that mimics pasta.
Olive Oil: Brushed onto the squash before roasting to enhance its natural sweetness and prevent it from drying out.

Salt and Pepper: Simple but essential for seasoning the squash and the Alfredo sauce.
Butter: Forms the base of the Alfredo sauce, lending richness and flavor.
Garlic (minced): Infuses the sauce with a warm, aromatic depth.

Heavy Cream: Adds body and creaminess to the Alfredo, making it indulgent and satisfying.
Parmesan Cheese (freshly grated): The backbone of the sauce’s cheesy flavor, and also melts beautifully on top when broiled.
Mozzarella Cheese: For that gooey, stretchy top layer that browns under the broiler.

Fresh Parsley (optional): Adds a pop of color and a hint of freshness to finish the dish.

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

Step 1: Prepare and Roast the Squash

Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet and roast for 35-40 minutes, or until tender and easily shredded with a fork.

Step 2: Make the Alfredo Sauce

While the squash is roasting, melt butter in a saucepan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, whisking constantly. Once it starts to simmer, reduce heat and stir in grated Parmesan. Keep whisking until the sauce thickens, then season with salt and pepper to taste.

Step 3: Fluff the Squash

Remove the roasted squash from the oven and allow it to cool slightly. Using a fork, gently scrape the inside flesh to create spaghetti-like strands. Leave the strands inside the squash shell for serving.

Step 4: Assemble and Broil

Pour the Alfredo sauce evenly into the squash halves and mix lightly with the strands. Top with shredded mozzarella and an extra sprinkle of Parmesan. Return the squash to the oven and broil for 2-4 minutes until the cheese is golden and bubbly.

Step 5: Garnish and Serve

Sprinkle with chopped fresh parsley if desired, and serve hot right in the squash shell.

Serving and Storing Roasted Spaghetti Squash With Alfredo Sauce and Cheese

This dish is best enjoyed straight from the oven while the cheese is still warm and melty. You can serve each half as an individual portion, making it a fun and impressive dinner presentation. Pair it with a crisp green salad or garlic bread for a balanced meal.

If you have leftovers, let the squash cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, scoop out the contents into a microwave-safe dish or oven-safe pan and warm gently until heated through. Avoid microwaving directly in the squash shell, as it can become soggy.

Frequently Asked Questions

What does spaghetti squash taste like?

Spaghetti squash has a mild, slightly sweet flavor with a texture that becomes tender and stringy when cooked. It’s not starchy like pasta, but its texture holds sauces well and offers a light, satisfying bite.

Can I make this dish ahead of time?

Yes! You can roast the squash and make the Alfredo sauce a day ahead. Store them separately in the fridge, then assemble and broil just before serving.

Is this recipe gluten-free?

Absolutely. As long as you ensure the ingredients like cheese and cream are certified gluten-free, this dish is naturally gluten-free due to the use of squash instead of pasta.

What can I use instead of heavy cream?

For a lighter version, you can use half-and-half or even whole milk, but note that the sauce will be thinner. You might want to add a bit of cream cheese to thicken it.

Can I add protein to this dish?

Definitely! Grilled chicken, shrimp, or even crispy bacon bits make excellent additions. Just mix them into the Alfredo sauce before topping the squash.

How do I know when spaghetti squash is cooked?

The squash is ready when you can easily pierce the skin with a fork and the flesh easily shreds into strands. Overcooking will make it mushy, so keep an eye on the time.

Want More Dinner Ideas with a Comforting Twist?

If you enjoyed this cheesy Alfredo-stuffed squash, check out these other cozy and delicious dinner options from Life With Olivia:

Longhorn Parmesan Chicken for a bold, cheesy classic.
Cheesy Spinach Stuffed Shells for another indulgent, oven-baked favorite.
Chicken Cordon Bleu Casserole that layers creamy, cheesy goodness with ham and chicken.

Million Dollar Ravioli Casserole if you’re craving a rich, pasta-based bake.
Deep Dish Pizza Cupcakes for a fun, family-friendly twist on pizza night.

For even more tasty ideas and to follow along with my daily recipe drops, visit my Pinterest board: Life With Olivia on Pinterest.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you mix in chicken or go veggie? Did you sneak in a little spice?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook with joy!

Roasted Spaghetti Squash With Alfredo Sauce and Cheese

Author: Olivia McKenney
Total Time: 50 minutes
Yield: 2 servings

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Description

This Roasted Spaghetti Squash With Alfredo Sauce and Cheese brings a cozy, low-carb twist to comfort food. The roasted squash mimics pasta beautifully and holds a creamy, garlicky Alfredo sauce, topped with a gooey, golden cheese finish. It’s a wholesome, satisfying dish perfect for busy weeknights or impressing dinner guests—served right in its own shell!