Description
Roasted spaghetti squash with Alfredo sauce and cheese is a comforting, low-carb alternative to traditional pasta dishes. Made with creamy Alfredo, melted mozzarella, and tender spaghetti squash, this healthy vegetarian dinner is perfect for cozy nights or meal prep. A satisfying gluten-free option that delivers all the cheesy, garlicky flavor you love.
Ingredients
1 medium spaghetti squash
1 tablespoon olive oil
0.5 teaspoon salt
0.25 teaspoon black pepper
1.5 cups Alfredo sauce
1 cup shredded mozzarella cheese
0.25 cup grated parmesan cheese
1 tablespoon chopped fresh parsley (optional)
Instructions
1. Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle each half with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 40 minutes.
3. Let the squash cool slightly, then use a fork to scrape the flesh into strands.
4. Warm the Alfredo sauce and pour over the squash strands. Gently toss to combine.
5. Transfer squash back into shells or into a baking dish. Top with mozzarella and parmesan cheese.
6. Broil for 2 to 3 minutes until cheese is melted and golden brown.
7. Garnish with chopped parsley if desired and serve hot.
Notes
This dish can be customized with grilled chicken, shrimp, or sautéed mushrooms.
Store leftovers in the fridge up to 3 days in an airtight container.
Use dairy-free Alfredo and vegan cheese for a plant-based version.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg