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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 pasta 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 veggies and melty cheese. 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 it’s one of the most delicious vegetables you’ve ever tried.
Ingredients You’ll Need
- Spaghetti squash: Cut the squash in half and use a spoon to scoop out the seeds for cooking! For help you can check out my tutorial on how to cook spaghetti squash.
- Melted butter: You’ll use butter to cook the squash and in the sauce!
- Cottage cheese: I recommend using full-fat cottage cheese for the best flavor, but 2% would also be fine.
- Parmesan cheese: If you’re vegetarian, look for Parmesan cheese that doesn’t have rennet in it.
- Garlic: You should peel the garlic, but there’s no need to chop it since it’s going in a blender!
- Fresh parsley: Topping the alfredo spaghetti squash with chopped, fresh parsley adds flavor, but you can also leave it off!
- Mozzarella cheese: Buy low-moisture mozzarella cheese (not fresh!), which is easier to grate.
Popular Additions
- Add more protein. You can add cooked, crumbled chicken or turkey sausage or white beans.
- Make it pesto-y. Top the squash with pesto or mix it into the alfredo sauce!
- Add spices. Use a pinch or two of red pepper flakes, dried oregano, or Italian seasoning.
- Add more veggies. Try a layer of sauteed spinach, kale, or sauteed mushrooms!
How to Make Spaghetti Squash Alfredo
My Best Spaghetti Squash Alfredo Tips
- Be careful when slicing the 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 could dry out.
- Don’t let the squash cool too much. Make sure the squash is still warm when you toss it with the sauce and butter so everything combines nicely.
- Use the right tool to shred the squash. I like to use a standard fork to remove the strands from the squash! This is the best way I have found to keep them intact and most similar to spaghetti.
What to Serve
Frequently Asked Questions
Store any leftovers in an airtight container in the fridge for up 3 days. To reheat, place in a 350°F oven until warmed through or use the microwave!
I wouldn’t recommend it! there’s no other squash that will be as easy to fill—or have the same texture.
When the squash is done, the skin should look a little sunken in and be soft to the touch.
More Spaghetti Squash Recipes:
More Alfredo Recipes:
- Creamy Cauliflower Alfredo
- Classic Fettuccine Alfredo
- Skinny Broccoli Chicken Alfredo
- Shrimp & Broccoli Alfredo Recipe
- Cottage Cheese Alfredo Pasta
- Lebanese Pasta Alfredo
If you try this feel good Spaghetti Squash Alfredo recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Spaghetti Squash Alfredo
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
