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In the world of comfort food, few dishes evoke the same warmth and satisfaction as a creamy pasta. But for those seeking a healthier twist on traditional favorites, Creamy Baked Spaghetti Squash Alfredo presents an irresistible option. This dish combines the rich, comforting flavors of Alfredo sauce with the unique, noodle-like texture of spaghetti squash, making it a perfect candidate for a guilt-free indulgence. Whether you're following a low-carb diet or simply looking to incorporate more vegetables into your meals, this creamy baked dish is sure to please everyone at the table.

Baked Spaghetti Squash Alfredo

Discover the delicious world of Creamy Baked Spaghetti Squash Alfredo—a comforting, guilt-free alternative to traditional pasta. This dish beautifully combines the rich flavors of Alfredo sauce with the unique texture of spaghetti squash, making it perfect for those on low-carb or gluten-free diets. Enjoy its nutritional benefits, including low calories and high fiber, while savoring a creamy and decadent meal. Perfect for family dinners or impressing guests, this recipe is sure to delight!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and black pepper, to taste

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon freshly grated nutmeg (if available)

2 cups cooked chicken breast, shredded (optional for added protein)

1 cup steamed broccoli florets (optional for extra veggies)

¼ cup chopped fresh parsley, for garnish

Additional grated Parmesan cheese, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Squash: Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds with a spoon, making sure to remove all the fibrous parts. Drizzle olive oil inside each half, ensuring an even coating, and season generously with salt and black pepper.

      Roast the Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 30-40 minutes, or until the flesh is tender and the strands can easily be scraped apart with a fork.

        Make the Alfredo Sauce: While the squash is roasting, prepare the creamy Alfredo sauce. In a medium-sized saucepan over medium heat, combine the heavy cream, grated Parmesan cheese, garlic powder, onion powder, and nutmeg. Stir continuously until the cheese melts and the sauce becomes smooth and creamy. Taste and season with salt and black pepper as needed. If you’re using chicken and broccoli, stir them in now, allowing them to heat through in the sauce.

          Combine and Bake: Once the spaghetti squash has finished roasting, remove it from the oven. Using a fork, scrape the flesh to create spaghetti-like strands and transfer them to a large mixing bowl. Pour the prepared Alfredo sauce over the squash strands and toss gently until they are well coated.

            Transfer to Baking Dish: Lightly grease a 9x13-inch baking dish. Pour the mixture into the dish, spreading it evenly to ensure even baking.

              Top and Final Bake: If desired, sprinkle additional grated Parmesan cheese generously on top of the mixed squash for an extra cheesy crust. Bake in the oven for another 20-25 minutes, until the dish is bubbly and beautifully golden on top.

                Garnish and Serve: Remove the baking dish from the oven and let it sit for a few minutes to cool slightly. Before serving, sprinkle chopped fresh parsley over the top for a burst of color and flavor. Enjoy your delightful Baked Spaghetti Squash Alfredo!

                  Prep Time, Total Time, Servings: 15 mins | 1 hr | 6 servings