Kids and veggies go together like Tacos and Tuesday, Lucy and Ethel, and bees and honey. At least that’s true in my house when I find the right combination. Salty and crispy kale chips? Yep! Kohlrabi fritters? Absolutely. Steamed beets . . . . not so much.
This creamy spaghetti squash alfredo is always a huge hit. It’s filling, simple to make, and can easily be doubled so you can spend less time in the kitchen making side dishes throughout the week. I hope your family loves it as much as we do!
Spaghetti Squash Alfredo Recipe
Servings 5 people
Calories 465.22kcal
Equipment
- baking dish
- large spoon
- whisk or fork
- stove
- oven
- mixing bowl
Ingredients
- 1 large spaghetti squash
- 4 tbsp pastured butter
- 1 cup heavy cream
- 1 cup parmesan-reggiano (plus more for sprinkling if desired)
- 1 cup mozzarella cheese
- 2 cloves garlic (minced)
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp dried thyme
- ¼ tsp dried parsley
- ¼ tsp pepper
- 1 ½ tsp arrowroot powder
- 2-4 tbsp parsley or basil for garnish (optional - fresh minced)
- sea salt
Instructions
- Preheat your oven to 400°F.
- Cut the spaghetti squash in half lengthwise and scoop the seeds out.
- Place the squash cut side down in a baking dish and add about ¼ inch of water. Bake until tender - about 45 minutes. You'll know it's ready when you can easily pierce the outer skin and inner part with a fork.
- While you're waiting on the squash to cook, melt the butter over medium heat in a large pan and add the garlic, saute for 2-3 minutes, then add the cream and bring to a simmer. While the cream is simmering, slowly whisk in the cheese and dried herbs, then continue simmering on low for 5-7 minutes, then sprinkle arrowroot over the top while whisking constantly. Turn off the burner but leave the pan where it is. The sauce will continue to thicken as it slowly cools, so don't worry if it's a bit thin at first.
- When the squash is ready, remove it from the oven. Scoop out the squash and place it in a bowl, pouring off any excess water that collects at the bottom. Pour over the alfredo sauce and mix together. Add salt to taste (if needed) and garnish with fresh parsley or basil and extra Parmesan-Reggiano if desired, and serve.
Nutrition
Calories: 465.22kcal | Carbohydrates: 17.73g | Protein: 15.13g | Fat: 38.56g | Saturated Fat: 23.36g | Cholesterol: 124.59mg | Sodium: 578.39mg | Potassium: 295.16mg | Fiber: 2.95g | Sugar: 5.83g | Vitamin A: 1670.56IU | Vitamin C: 6.84mg | Calcium: 417.35mg | Iron: 1.12mg
YUM!!!!
About how much water is added to sauce from cooking the squash?
Doesn’t arrowroot become slimy when mixed with milk products?
I haven’t heard that, but I suppose it’s possible in some recipes. This recipe is very creamy and not at all slimy.
I think somethings wrong with the nutrition list, it can’t be zero carbs!
Looks delicious though!
Is the cheese measured shredded?
Sounds delicious. Why are the nutrition counts on this recipe all showing up a 0s for each category?
None of the recipes on this blog have any numbers. I’m not sure why the ‘nutrition’ “info” is there at all, as there are never any numbers to go with it. It is always blank.
Want to try this, would love to have a correct nutritional count!!!@
The nutrition info came up for me, but the counts look like it’s a total of whole amount.
Nutrition
Calories: 2331kcal | Carbohydrates: 88g | Protein: 76g | Fat: 193g | Saturated Fat: 117g | Cholesterol: 625mg | Sodium: 2898mg | Potassium: 1474mg | Fiber: 14g | Sugar: 29g | Vitamin A: 8339IU | Vitamin C: 34mg | Calcium: 2086mg | Iron: 5mg
Cooking spaghetti squash in the instant pot is a real time saver!
How much does a large spaghetti squash weight?
Have you tried your “dairy free” cashew nut Alfredo Sauce sauce with spaghetti squash?
I was looking for a dairy free version of this also. I haven’t heard of cashew nut alfredo sauce
Sounds and looks wonderful! Can’t wait to try it. Thanks for your work!
Anything that I can sub the arrowroot with? I am keto but ok with spaghetti squash. Can I just leave out the arrowroot?
Nutritional figures are worthless unless:
1: There is a portion amount
2: The nutrition figures specify if it’s per portion or for the entire dish
Why aren’t questions being answered?
Looks yummy.
Is there any suggestions on how to make this recipe dairy free?
Heather, it’s a cool recipe! It saves time a lot. Thanks ❤