Baked Spaghetti Squash with Tuscan Alfredo gives you all the comfort food feels with it’s rich & creamy alfredo sauce, filled with spinach & sundried tomatoes.
It’s officially Fall, so bring on the comfort food! I love Fall for the cool weather, cozy sweaters, and warm comforting flavors. Now is the time that I love to open up the windows and let the cool breeze run through the house. My oven takes a little hiatus over the Summer because it’s just too hot to turn it on sometimes. However, now is the time for roasting vegetables, baking all the sweets and eating all the comfort food.
Baked Spaghetti Squash with Tuscan Alfredo
This Baked Spaghetti Squash is one of our new favorites. Our family has always loved a good alfredo sauce. Instead of traditional pasta, I roasted spaghetti squash and mixed it with my Tuscan-Style Alfredo Sauce. It’s a rich creamy alfredo sauce filled with fresh spinach and sundried tomatoes. I had to top it off with more cheese and bake it in the oven, just because. This dish is both comforting and filling, despite not having actual pasta in it. Even my husband, the avid pasta lover, thought this was one of the best things ever. It’s creamy and cheesy but doesn’t leave you feeling weighed down after.
If you haven’t ever tried making spaghetti squash, you should. It’s such a fun vegetable. After cooking the squash, you scrape the insides and the flesh turns into little strings that look just like spaghetti. This is a great option if you are trying to avoid carbs or if you just want a little bit of a lighter meal. There are two main methods of cooking spaghetti squash. You can either microwave it or you can roast it. I prefer roasting them because the flavor is richer, plus I’m going to put them back in the oven anyway, so the oven will already be on.
How to Make Spaghetti Squash
- Cut spaghetti squash in half lengthwise and scoop out and discard any seeds from the middle of the squash.
- Place squash on a sheet pan, with the inside facing up and drizzle with olive oil.
- Season the spaghetti squash with salt and pepper and then it’s ready for cooking!
- Roast at 400 degrees for about 45 minutes until the squash is fork-tender.
Spaghetti Squash with Alfredo
While the squash is roasting in the oven, I like to prepare my alfredo sauce. It’s an easy one-pan sauce that is done in about 15 minutes on the stovetop. Once the squash is all roasted and tender, all you need to do it scrape it with a fork to release all the little spaghetti-like pieces out of the squash skins. You then dump the “spaghetti” into the alfredo sauce and mix it together. You can definitely serve it just like this, but of course, I need to take it a step further. Everything goes back in the squash skins and topped with more cheese and baked until melty, gooey and slightly browned.
Baked Spaghetti Squash with Tuscan Alfredo
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Tuscan Alfredo
- 2 Tablespoons unsalted butter
- 1 teaspoon chopped garlic
- 2 Tablespoons all-purpose flour
- 1 cup heavy cream
- ¼ cup milk
- ¼ cup grated parmesan cheese
- ¼ cup sundried tomatoes in oil
- 2 cups fresh spinach
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Assembly
- 1 cup shredded Italian cheese blend
Instructions
Spaghetti Squash
- Preheat oven to 400° and line a baking sheet with parchment paper.
- Slice spaghetti squash in half lengthwise. Remove and discard any seeds in the middle of the squash.
- Lay squash on the prepared baking sheet, with the inside facing up. Brush the inside of both squash pieces with olive oil and sprinkle with salt and pepper.
- Roast squash in a preheated oven till fork-tender, about 45 minutes.
Tuscan Alfredo
- While squash is roasting, preheat a cast iron or saute pan over medium heat on the stovetop.
- Melt butter in the preheated pan and add in chopped garlic. Saute garlic for 2 minutes until fragrant.
- Whisk in the flour and cook an additional 2 minutes. Add in heavy cream, milk, and parmesan cheese and whisk thoroughly to combine, making sure there are no large lumps in the sauce.
- Continue to whisk until the sauce starts to thicken. Remove from the heat and add in sundried tomatoes, fresh spinach, salt, and pepper. Stir to combine and set aside.
Assembly
- Once squash is finished roasting, remove from the oven and with a fork, scrape the inside of the squash moving lengthwise to release the spaghetti strand flesh from the inside of the squash.
- Add spaghetti squash insides to the prepared alfredo sauce and toss to combine.
- Divide the spaghetti squash mixture back into the squash shells and top with the Italian cheese.
- Place the squash back in the oven for 5 minutes, until the cheese is melted and slightly browned.
Did you make this recipe?
Tag @SaporitoKitchen on Instagram and hashtag it #SaporitoKitchen
I hope you all enjoy this fun, unique version of my Tuscan-style alfredo sauce. Make sure you comment below and let me know what your favorite Fall comfort food is.
XO, Amanda
2 comments
This turned out so yummy. Perfect for a fall day! My husband was impressed with the presentation of this delicious dinner!
That’s awesome, I’m so happy to hear that!