Spaghetti Squash Alfredo
Updated Nov 26, 2025
Creamy spaghetti squash Alfredo stuffed with a 3-cheese blend: cottage cheese, parmesan, and mozzarella. Roasted and baked in the oven.
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My Spaghetti Squash Alfredo is So Good!
I love Alfredo pasta, but I also love making sure my family eats a vegetable-heavy dinner. This Spaghetti Squash Alfredo is my solution! It’s my twist on the classic Alfredo but still has plenty of cheese (because that’s what makes it delicious, right?).
One of my favorite things about this spaghetti squash with alfredo is that everyone gets their own squash boat filled with three cheeses. The Alfredo sauce comes together in a blender and uses cottage cheese to keep things lighter, but still creamy! After the squash finishes roasting, you fill it with the sauce, top it with shredded mozzarella, and bake the spaghetti squash alfredo until bubbly.
Spaghetti Squash Alfredo Ingredients
- Spaghetti squash: Look for a medium-sized spaghetti squash with minimal bruising!
- Butter: Go for unsalted butter, if you can.
- Cottage cheese: I recommend using full-fat cottage cheese for richness, but 2% will also be fine.
- Parmesan cheese: If you’re vegetarian, look for Parmesan cheese that doesn’t have rennet in it.
- Garlic: Try to use fresh garlic rather than powdered!
- Fresh parsley: I love topping my spaghetti squash alfredo with chopped fresh parsley but feel free to leave it out!
- Mozzarella cheese: Buy low-moisture mozzarella cheese (not fresh!), which is easier to grate.
How to Make Spaghetti Squash Alfredo
Spaghetti Squash Alfredo Recipe
Creamy Alfredo spaghetti squash boats made with cottage cheese, parmesan, and mozzarella. No roux, no heavy cream, just blend, roast, and broil.
Ingredients
- 2 small spaghetti squash
- 5 tablespoons melted butter slightly cooled
- 2 cups cottage cheese 4% fat
- ¾ cup freshly grated Parmesan cheese divided
- 1 garlic clove peeled
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- ¼ cup chopped fresh parsley optional
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F. Cut spaghetti squash lengthwise and use a spoon to scrape out the seeds and discard. Brush 1 tablespoon melted butter on the squash and sprinkle with salt and pepper. Place the squash cut side down on the pan.
- Roast the squash in the oven until tender, about 35-45 minutes. Carefully press the skin of the squash to test for doneness. Let stand until able to handle, about 10 minutes.
- Meanwhile, place the cottage cheese, ½ cup parmesan cheese, remaining 4 tablespoons butter, garlic, salt and pepper in a high speed blender and process until smooth to create an alfredo-like sauce. Flip the squash over and shred the inside with two forks. Divide the alfredo-like sauce between the four squash boats, add the parsley and carefully toss the squash with the sauce in each boat to combine.
- Add the mozzarella cheese and remaining ¼ cup parmesan cheese on top of each squash boat. Broil for 3-5 minutes or until the cheese is melted and bubbly.
Notes
- My Top Tip: Always cook spaghetti squash cut-side down. The trapped heat will help the squash roast and steam. If you cook it cut-side up, it might dry out.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a 350°F oven until warmed through or use the microwave!
Nutrition
Serving: 1squash, Calories: 611kcal, Carbohydrates: 40g, Protein: 30g, Fat: 39g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 1451mg, Potassium: 712mg, Fiber: 7g, Sugar: 17g, Vitamin A: 2028IU, Vitamin C: 15mg, Calcium: 582mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Be careful when slicing your squash. Spaghetti squash can be tough to cut! Slice off the ends first, then use a sharp chef’s knife to cut the squash in half.
- Always cook spaghetti squash cut-side down. The trapped heat will help the squash roast and steam. If you cook it cut-side up, it might dry out.
- Don’t let your squash cool too much. Make sure your squash is still warm when you toss it with the sauce and butter so everything combines nicely.
- Use a fork to shred the squash. I like to use a standard fork to remove the strands from the squash! This is the best way I’ve found to keep them intact (like spaghetti).
Serving Ideas
- Pair with protein. I love serving this spaghetti squash alfredo with skillet herbed chicken, garlic butter steak tips, or garlicky lemon shrimp.
- Eat with bread. Since this spaghetti squash dip is low-carb, add in a little bread to sop up the sauce like my air fryer bread, french bread dinner rolls, or cottage cheese bread.
- Add a side salad. For some greens on the side, I like to pair this spaghetti squash alfredo with a classic caesar salad, or a fresh garden salad.
FAQs
How do I know when my spaghetti squash is cooked?
When the squash is done, the skin should look a little sunken in and be soft to the touch.
Comments
Easy to make and the sauce was delicious. Perfect for a lower carb alternative to regular pasta