Food Recipes Make This Creamy, Cheesy Spaghetti Squash Alfredo for a Cozy Night In Be the first to rate & review! This spaghetti squash Alfredo is a knockout dish not to be missed. By Piatti: Plates and Platters for Sharing, Inspired by Italy, a modern look at the art of making Italian-inspired antipasti, and the co-author of Nopalito, an authentic Mexican cookbook with the chef from San Francisco's Nopalito restaurant." tabindex="0" data-inline-tooltip="true"> Stacy Adimando Stacy Adimando An experienced print and digital media veteran with a culinary degree, Stacy is a James Beard Award-winning cookbook author and the former editor-in-chief of Saveur. She is the author of Piatti: Plates and Platters for Sharing, Inspired by Italy, a modern look at the art of making Italian-inspired antipasti, and the co-author of Nopalito, an authentic Mexican cookbook with the chef from San Francisco's Nopalito restaurant. Real Simple's Editorial Guidelines Published on September 22, 2023 Rate PRINT Share Close Photo: Christopher Testani Prep Time: 40 mins Total Time: 1 hr Servings: 4 servings Jump to Nutrition Facts There was a time not long ago when pasta lovers longed for the delicate strands of baked spaghetti squash for its low-carb appeal. When roasted and scraped with a fork, the flesh turns into long, thin strands, much like spaghetti. This squash’s mild flavor takes to any sort of pasta-esque sauce, and in this version, nostalgic alfredo hits the spot. The sauce requires minimal effort as it’s simply reducing cream on the stove before tossing the strands with it and later adding Parmesan and black pepper. The best part of this squash alfredo recipe is the twice-baked effect. After a second round in the oven, the squash mixture browns in all the right places. Serve it on its own as a vegetarian main or as a side to grilled chicken or sausages. For a quick red sauce variation, toss spaghetti squash strands with ricotta and top with marinara sauce. Scatter pieces of fresh mozzarella on top and broil until the cheese is melted and browned in spots. 9 Health Benefits of Spaghetti Squash—and Tasty Recipes to Make It Ingredients 1 4-lb spaghetti squash, halved lengthwise and seeded 1 Tbsp olive oil 1/8 tsp kosher salt 2 cups heavy cream 2 Tbsp unsalted butter 2/3 cup grated Parmesan cheese Freshly ground black pepper Italian parsley or fresh basil leaves, for topping Directions Preheat oven to 375°F. Place squash halves cut side up on a foil-lined rimmed baking sheet. Drizzle with oil and rub to coat. Sprinkle with salt. Turn squash cut side down. Bake until tender and lightly browned, 45 to 50 minutes. Remove baking sheet from oven and flip squash cut side up. Let cool slightly. Increase oven temperature to broil with rack about 6 inches from heat. Meanwhile, place cream in a medium pot and bring to a simmer. Reduce heat to medium-low; simmer, stirring often all the way to bottom of pot, until liquid is reduced by about half, 20 to 25 minutes. Pour into a medium bowl. Stir in butter until melted. Shred squash flesh into spaghetti-like strands with a fork. Transfer to a large bowl, reserving 1 squash skin on baking sheet. (Discard other squash skin.) Add cream mixture, half of cheese, and pepper to squash strands. Toss to combine. Transfer mixture to reserved squash skin and spread evenly. Top with remaining half of cheese. Broil squash until cream is bubbly and lightly browned. Top with pepper and basil or parsley. Rate It Print Nutrition Facts (per serving) 680 Calories 58g Fat 35g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 680 % Daily Value * Total Fat 58g 74% Saturated Fat 34g 172% Cholesterol 164mg 55% Sodium 455mg 20% Total Carbohydrate 35g 13% Dietary Fiber 7g 23% Total Sugars 15g Protein 11g 23% Vitamin C 17mg 18% Calcium 321mg 25% Iron 2mg 10% Potassium 684mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.