Description
A delicious spaghetti squash dish with a creamy Alfredo sauce, perfect for a comforting meal.
Ingredients
Scale
- 1 spaghetti squash
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Cut spaghetti squash in half lengthwise, remove seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes.
- Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Shred the roasted squash into strands with a fork. Mix with Alfredo sauce until evenly combined.
- Transfer to a baking dish, top with mozzarella cheese, and bake for 10–15 minutes until bubbly. Broil for 2–3 minutes for a golden top if desired.
Notes
- This dish can be served immediately or reheated easily.
- Feel free to add cooked chicken or vegetables to the Alfredo sauce for added flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg