Description
A delicious spaghetti squash recipe with creamy Alfredo sauce, perfect for a comforting meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 0 teaspoon salt
- 0 teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle each half with olive oil and season with salt and pepper.
- Place squash halves cut-side down on a baking sheet and roast for 35–40 minutes.
- Meanwhile, in a skillet over medium heat, melt the butter.
- Add minced garlic and cook until fragrant, about 1 minute.
- Stir in the heavy cream and bring to a gentle simmer.
- Gradually whisk in Parmesan cheese until sauce is smooth and thickened.
- Remove squash from oven, let cool slightly, and use a fork to scrape into strands.
- Leave strands inside the shell and pour Alfredo sauce over each half.
- Gently toss to coat squash with sauce.
- Top with shredded mozzarella and broil for 2–3 minutes until bubbly and golden.
- Sprinkle with parsley and serve hot straight from the shell.
Notes
- For best results, ensure the squash is fully cooked before scraping to avoid tough strands.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of squash
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg