Creamy Alfredo Spaghetti Squash Is What’s for Dinner
I love Alfredo sauce and I also love vegetables. This is a delicious way to have both!
Spaghetti squash was something I started eating a long time ago, when it was supposed to be “just like spaghetti, but healthier” well friend, it isn’t just like spaghetti because it’s a vegetable. However, it is still really yummy when it is prepared the right way!
So if you have tried spaghetti squash and was disappointed when it wasn’t “just like spaghetti” give it another try in this recipe but switch your mindset to thinking “This is an amazingly delicious vegetable dish!” and you will fall in love!
Why You’ll Love This Creamy Alfredo Spaghetti Squash Recipe
This is a healthier version of a classic comfort food, Creamy Alfredo. The sauce keeps the ingegrity of the dish so you still get a creamy, rich, Alfredo flavor and texture but pairing it with the lower-carb option of using spaghetti squash packs in a ton of the fiber, vitamins, and minerals you have been looking for.
This is also a very easy to make dinner. It can be made in a matter of minutes, while you are roasting the squash in the oven, make the sauce. When it is done you can just pour it over the squash in the shell and eat it out of there, making it so there are even less dishes!
You will also love the ease of this recipe when it comes to meal prep. Spaghetti squash reheats perfectly so you can easily make this for a veggie filled meal prep for the week!
The Secret to Perfect Spaghetti Squash: Roast It, Don’t Steam It
If you have tried spaghetti squash dishes before and weren’t sold on them, it might be becasue you steamed the squash instead of roasting it.
Roasting it carmelizes the squash so it adds a little texture while also providing a delicious, almost nutty flavor.
How to roast squash:
- Cut it in half and scoop out the seeds.
- Drizzle with olive oil and add salt, pepper, and a sprinkle of garlic powder if desired.
- Put the halves on a cookie sheet with the cut side up. This is what allows it to roast and not steam.
- Roast at 400 degrees F for 35-45 minutes or until it is soft enough you can scrape a fork through it easily. I test this by putting an oven mitt on and squeezing the sides.
Why Spaghetti Squash Is a Great Base
There are many reasons why spaghetti squash is a great swap for regular pasta (remeember it’s a vegetable so it isn’t exactly the same). Here are a couple of my favorite reasons.
It is lower in calories and carbs. This makes this an indulgent dish without the bloat normal pasta can bring on. Believe me, carbs have their place in your diet but if you are looking for a place to sub them out, this is a great option.
There are so many nutrients like vitamins and minerals in vegetables and spaghetti squash is no different. There is also a lot of water in it so you are getting some of that in too!
Lastly, this is a great way to make a yummy dinner full of flavor for your gluten-free or keto friends.
Meal Prep and Storage Tips
This meal is a great idea for meal prep. It is great even after reheating. You can make it a little saucier again by adding a little milk of your choice to it then stirring it after heating.
As with all leftovers, it is best to eat this within four days so you can avoid germs and bacteria growing. If you aren’t able to consume this all in that amount of time you can always freeze it!
Ingredients
Method
- Cut the squash in half. Remove the seeds and sprinkle with olive oil and Mrs. Dash seasoning.
- Roast in the oven at 450 F for 30-40 minutes or until soft. Pull out of the oven and let cool until you can touch it.
- When the squash has about 10 minutes left, start the sauce.
- Melt the butter and cream cheese together. Pour in the milk and stir until it is starting to thicken. Add the garlic, salt, and Parmesan cheese. Heat again until it is thickened and smooth, it may not get 100% smooth depending on the Parmesan you use.
- Add in the vegetables stir until it is covered in sauce.
- You could also add chicken to this if you would like.