Are you looking for a delicious yet healthy twist on your dinner routine? Look no further than Roasted Spaghetti Squash With Alfredo Sauce and Cheese. This dish transforms your traditional pasta night into a wholesome, low-carb delight that satisfies both veggie lovers and pasta enthusiasts. With tender spaghetti squash strands lovingly coated in a rich, creamy Alfredo sauce, topped with a crispy layer of melted cheese, this recipe has everything you need to indulge while keeping your health goals in check.
The beauty of this recipe lies not only in its scrumptious flavors but also in its simplicity. Roasting the spaghetti squash brings out a natural sweetness that pairs beautifully with the savory garlic and creamy cheese sauce. Plus, it’s a dish that’s quick to prepare and perfect for those busy weeknights when you want a comforting meal without excessive fuss. As an added bonus, it accommodates various dietary preferences, making it an ideal choice for family dinners or gatherings with friends.
Why You’ll Love This Roasted Spaghetti Squash With Alfredo Sauce and Cheese
- Comforting Flavors: This dish captures the comforting essence of classic comfort foods, all while being low in carbs.
- Versatile Ingredients: Customize your dish with optional add-ins like cooked chicken, sautéed mushrooms, or sun-dried tomatoes for added depth.
- Easy to Prep: The straightforward steps make this an accessible recipe for cooks of all skill levels.
- Healthy Choice: Enjoy creamy indulgence without the heavy carbs of traditional pasta, making it a great choice for a guilt-free meal.
Preparation Phase & Tools to Use
Before diving into the cooking process, it’s essential to prepare your kitchen and gather the necessary tools to make Roasted Spaghetti Squash With Alfredo Sauce and Cheese a breeze. Start by preheating your oven to 400°F (200°C). Grab a sturdy cutting board and a sharp knife to safely slice the spaghetti squash in half; if you find it difficult to cut, microwaving the squash for 2-3 minutes will soften it enough for easy slicing. A baking sheet lined with parchment paper will ensure your squash roasts evenly without sticking.
Additionally, you will need a saucepan to sauté your garlic and prepare the Alfredo sauce. A whisk will come in handy for mixing your cream and cheese to attain the velvety texture we all love in an Alfredo sauce. Finally, a fork is essential for shredding the roasted squash into those desirable spaghetti-like strands. With these tools in hand, you’ll be all set to create this irresistible dish!
Ingredients
- 1 large spaghetti squash (about 2.5 to 3 lbs)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/4 cups heavy cream
- 1/2 cup whole milk (optional)
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (for sauce)
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped parsley (for garnish)
- Optional: cooked chicken, sautéed mushrooms, spinach, or sun-dried tomatoes
Instructions
Step 1: Preheat and Prepare the Squash
Begin by preheating your oven to a cozy 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. This process will allow the squash to roast perfectly, yielding tender strands after baking. Next, drizzle a small amount of olive oil onto the insides of each squash half, seasoning generously with salt and pepper to enhance the natural flavors.
Step 2: Roast the Squash
Once seasoned, place the squash cut-side down on a parchment-lined baking sheet. This will help caramelize the surfaces while roasting. Slide the baking sheet into your preheated oven and allow the squash to roast for approximately 35-40 minutes. The squash is done when you can easily pierce the flesh with a fork, ensuring those delightful strands are tender and ready to be transformed into your meal.
Step 3: Prepare the Alfredo Sauce
While the squash is roasting, it’s the perfect opportunity to whip up the homemade Alfredo sauce. In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown. Slowly stir in the heavy cream and the optional milk, letting the mixture come to a gentle simmer. Allow it to simmer for about 3-4 minutes before lowering the heat.
Step 4: Add Cheese and Seasoning
Stir in the grated Parmesan cheese along with 1/2 cup of shredded mozzarella cheese, mixing until the cheese has melted and blended smoothly into the sauce. Enhance the flavor profile by adding ground nutmeg and red pepper flakes, if desired. This infusion of flavors will give your Alfredo sauce that warm, comforting essence that pairs so well with the squash.
Step 5: Combine Squash and Sauce
Once the squash is perfectly roasted, let it cool slightly before shredding the flesh with a fork to create those beautiful strands. In a mixing bowl, combine the shredded squash with the warm Alfredo sauce. If you wish to add some protein or vegetables to your dish, now is the time to fold in the cooked chicken, spinach, or sautéed mushrooms for an extra nutritious boost.
Step 6: Bake to Perfection
Spoon the spaghetti squash and Alfredo mixture back into the hollowed-out squash shells or transfer it into a greased baking dish. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top. Place your dish back into the oven and bake for an additional 10-15 minutes, or until bubbly and golden brown on top. This finishing touch ensures a delightful cheesy crust that adds another layer of flavor and texture to your meal.
Step 7: Serve and Enjoy
Once baked, allow your Roasted Spaghetti Squash With Alfredo Sauce and Cheese to cool for about 5 minutes before serving. Garnish with fresh parsley for a pop of color and freshness. This dish is best enjoyed warm, showcasing the beautiful interplay of flavors and textures. Your family will love this comforting, creamy alternative to traditional pasta!
Variations
- Protein: Consider adding cooked chicken for a heartier meal, or for a vegetarian version, toss in sautéed mushrooms or spinach.
- Vegetables: Enhance the dish with roasted bell peppers, zucchini, or sun-dried tomatoes for added flavor and nutrition.
- Spices: Experiment with additional spices such as Italian seasoning or garlic powder for diverse flavors.
Cooking Notes
- Microwaving the squash for 2-3 minutes before cutting can help soften it, making it easier to slice.
- For the best taste and texture, always opt for freshly grated cheese instead of pre-packaged varieties.
- Letting the dish rest after baking allows the sauce to thicken, making it more flavorful.
Serving Suggestions
- This dish pairs wonderfully with a simple green salad dressed in vinaigrette.
- Serve with warm, crusty bread or garlic bread on the side for a complete meal experience.
Tips
- For a bit of a kick, increase the amount of red pepper flakes to suit your spice tolerance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; simply reheat in the oven or microwave before serving.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information
- Calories: Approximately 350
- Protein: 15g
- Sodium: 600mg
FAQs
Can I make this recipe ahead of time?
Yes! You can prepare the spaghetti squash and Alfredo sauce in advance. Simply store them separately in the refrigerator and combine them just before baking.
What can I substitute for heavy cream?
If you prefer a lighter option, you can substitute half-and-half or even a non-dairy cream alternative, keeping in mind it may alter the flavor slightly.
How do I know the squash is cooked?
The squash is done roasting when you can easily pierce the flesh with a fork and it easily shreds into strands.
Can I freeze leftovers?
Yes, leftovers can be frozen for up to three months. Reheat them in the oven for the best results.
Conclusion
In conclusion, Roasted Spaghetti Squash With Alfredo Sauce and Cheese is not just a recipe; it’s an invitation to savor a delightful twist on comfort food. The creamy, cheesy goodness serves as a fantastic alternative to traditional pasta, making it suitable for various dietary preferences and occasions. You’ll enjoy the rich flavors alongside the unique texture of roasted spaghetti squash, creating a harmonious balance that will impress your family and friends. Don’t hesitate to personalize this dish with your favorite ingredients or whatever veggies you have on hand. We encourage you to try this recipe, share your thoughts in the comments, and enjoy the satisfaction of a comforting, nourishing meal.
Print
Roasted Spaghetti Squash With Alfredo Sauce and Cheese
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This dish transforms your traditional pasta night into a wholesome, low-carb delight that satisfies both veggie lovers and pasta enthusiasts.
Ingredients
- 1 large spaghetti squash (about 2.5 to 3 lbs)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/4 cups heavy cream
- 1/2 cup whole milk (optional)
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (for sauce)
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped parsley (for garnish)
- Optional: cooked chicken, sautéed mushrooms, spinach, or sun-dried tomatoes
Instructions
- Begin by preheating your oven to a cozy 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Next, drizzle a small amount of olive oil onto the insides of each squash half, seasoning generously with salt and pepper.
- Once seasoned, place the squash cut-side down on a parchment-lined baking sheet and slide it into the oven to roast for approximately 35-40 minutes.
- While the squash is roasting, melt the unsalted butter over medium heat in a medium saucepan. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and optional milk, letting it come to a gentle simmer. Simmer for about 3-4 minutes.
- Add the grated Parmesan cheese and 1/2 cup of shredded mozzarella cheese into the sauce, mixing until melted and smooth. Optionally, add ground nutmeg and red pepper flakes.
- Once the squash is roasted, let it cool slightly before shredding the flesh with a fork. Combine the shredded squash with the warm Alfredo sauce.
- Spoon the mixture back into the squash shells or transfer it into a greased baking dish. Top with remaining mozzarella and bake for an additional 10-15 minutes, or until bubbly and golden brown.
- Allow to cool for about 5 minutes before serving, garnished with fresh parsley.
Notes
For the best taste, always opt for freshly grated cheese instead of pre-packaged varieties.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 15 g