Spaghetti Squash Alfredo Recipe

Heather Dessinger

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butternut squash alfredo recipe

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!

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5 from 4 votes

Spaghetti Squash Alfredo Recipe

Course Side Dish
Cuisine American
Servings 5 people
Calories 465.22kcal

Equipment

  • baking dish
  • large spoon
  • whisk or fork
  • stove
  • oven
  • mixing bowl

Ingredients

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

This creamy spaghetti squash alfredo is always a huge hit at my house. 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.

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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19 thoughts on “Spaghetti Squash Alfredo Recipe”

    • 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.

      Reply
  1. 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

    Reply
  2. 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.

    Reply