Baked Spaghetti Squash with a rich cheesy Alfredo sauce! The creamy Alfredo sauce is mixed with cooked spaghetti squash, placed back in the squash shells and baked until golden and bubbly. Delicious comfort food that will satisfy all your cheesy cravings.
There have been some big changes happening in our household. We now have three teenage drivers! Idaho does things a bit different than other states. Kids can take Drivers Ed at the age of 14 ½. When the class is completed, they have a permit. After 6 months they are eligible for a driver's license.
The boys both got their licenses last week. Currently the boys are 15 and my daughter is 16. Now do you see why things are a bit crazy around here? I am having to create a weekly schedule of who gets to drive when and where.
Sometimes I need a little comfort to help calm all this craziness! This Baked Spaghetti Squash Alfredo helped a bit! It does have a rich sauce, but then it's baked with a veggie! So it can't be all bad - Right???
This dish often satisfies my craving for a baked pasta. If you are looking for a baked pasta dish with pasta instead of spaghetti squash, try this chicken pasta bake!
I made my own Alfredo sauce, but you could easily buy a prepared sauce at the store.
To make this delicious baked spaghetti squash dish you simply bake the squash first. Then you gently scrape out the strands of squash into a bowl and leave behind the shells of the squash. The shells will be used to bake the delicious filling. Once your Alfredo sauce is made, you mix it with the strands of spaghetti squash and put it back to the shells.
My only caution when baking these is to make certain the filled shells are sitting level on a baking sheet. You can use rolled foil to create a ring around the squash to help level them. If they aren't level the filling will spill over when baking.
How to Bake Spaghetti Squash
- Slice squash open lengthwise
- Scrape out seeds
- Place face down on a baking sheet
- Bake for 30 minutes until strands come apart when pulled with a fork
How to Make Spaghetti Squash Easier to Cut
Sometimes spaghetti squash is difficult to cut in half. If you have difficulty try these tips:
- Place spaghetti squash in the microwave for 3 minutes
- Remove from microwave
- Cut as normal
- If squash is still too hard, return to microwave for another 3 minutes
Don't forget to PIN for later! 
Other great recipes using squash include How to Cook Spaghetti Squash, Stuffed Pattypan and Spaghetti Squash Boats.
Some additional main dish recipes include Chicken Pasta Bake, Chicken Pot Pie, Quinoa Enchilada Bake and Beer Battered Fish.
If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram @beyondthechickencoop
Spaghetti Squash Alfredo
Ingredients
- 1 Spaghetti Squash
Alfredo Sauce
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 2 cups heavy cream
- 2 cups Parmesan cheese (grated)
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt (optional)
Topping
- 2 Tablespoons Parmesan cheese (grated)
Instructions
- Slice spaghetti squash in half lengthwise. Scrape out seeds. Place face down on a baking sheet. Bake in a preheated 375 degree oven for 30 minutes.
- Remove from oven and let cool. Use a fork to remove the strands of squash and place into a bowl. Leave a small amount in the shell so the shell isn't too flimsy.
- Place shells right side up on a baking sheet. Set aside.
Alfredo Sauce
- In a sauce pot, add olive oil and garlic over medium low heat. Just heat the garlic through so it turns fragrant, but do not brown.
- Add the heavy cream. Heat until just before the cream comes to a boil. Stir cream often to prevent scorching.
- Whisk in Parmesan cheese. Add pepper and nutmeg. Taste to see if salt is needed. I often find the Parmesan cheese salty enough and don't add any additional salt.
- Continue cooking over low heat, while stirring, until the sauce thickens slightly. Remove from heat.
- Pour Alfredo sauce over strands of spaghetti squash. Stir so the sauce is evenly distributed.
- Divide squash into two shells. Sprinkle with additional Parmesan cheese.
- Level shells on tray with a coil of foil placed around the base of each shell. If the shells are not level, the sauce will spill out while baking.
- Bake in a preheated 375 degree oven for 30-35 minutes until the sauce is bubbly and browned on top.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Fred G says
Interesting combination of ingredients.
Kathy says
It's delicious!
Christina says
Nice call on using spaghetti squash in this recipe! You get all the amazing alfredo flavors without all the extra calories from pasta! This recipe looks and sounds utterly mouthwatering!
Mary Ann | The Beach House Kitchen says
Crazy is right Kathy! I remember the days when my boys first got their licenses! A few more gray hairs!! I love that you use spaghetti squash to cut out some of the calories from the traditional pasta alfredo! I'd definitely enjoy this and feel less guilty about eating it!
Kathy says
It balances out the all the extra calories with the rich sauce. 🙂
annie@ciaochowbambina says
Oh boy....3 young drivers? That is very exciting! And if nothing else in life teaches you patience - this certainly will! 😉 This dish is the perfect antidote to calm the craziness! Wonderful!
Kathy says
Lots of patience!
Dawn - Girl Heart Food says
Whoa! Exciting and terrifying at the same time!
The rich (and delicious, may I add) alfredo sauce definitely balances out with the healthy squash 😉 I definitely have to try this one because I'm a huge fan of both! Have a great week, Kathy!
Kathy says
I love the convenience of them driving, but then again - they are driving! Makes me nervous! 🙂
David @ Spiced says
Oh my gosh...3 teenage drivers in the house!? That's enough to give you some grey hair! But I would be all about this comfort food here, Kathy. I've never thought about use spaghetti squash to make an alfredo dish, but I totally need to make this now. I have a serious weakness for a good alfredo, and I bet the nuttiness from the squash pairs so well. Yummm!
Kathy says
We eat a lot of spaghetti squash in our house. It is a perfect combination with the sauce.