Spaghetti Squash Alfredo

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This creamy Spaghetti Squash Alfredo is made with light cottage cheese sauce for a tasty twist on a classic dish that's as easy to love as it is to make!

Course Dinner, Entree, Main Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 611kcal

Author Yumna Jawad

Equipment

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

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