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    Home » Recipes » Vegetarian Dinners

    Published: Jan 13, 2022 · Modified: Jan 14, 2022 by Amanda · This post may contain affiliate links · This blog generates income via ads

    Baked Spaghetti Squash Alfredo

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    Jump to Recipe
    fork scooping alfredo spaghetti squash out of the shell on a white plate
    spaghetti squash alfredo in a pan and baked in the shell with mozzrella cheese

    These baked spaghetti squash alfredo boats are a warm and comforting vegetarian dish. A rich and creamy alfredo is mixed with fresh spinach and sundried tomatoes and baked with roasted spaghetti squash and mozzarella cheese.

    spaghetti squash with alfredo and melted cheese on top in shell with a fork in it this recipe!

    This post was originally published in September 2019 and has been updated for content.

    This baked spaghetti squash alfredo is the perfect comfort food that is also packed full of veggies. Even my avid pasta lover husband goes crazy for this dish. It's creamy and cheesy but doesn't leave you feeling too weighed down afterwards.

    Serve this comforting dish with a bowl of creamy tomato soup, crispy potato wedges or a side of baked asparagus.

    Jump to:
    • 🧀 Ingredient notes
    • 📋 Substitutions and variations
    • 🔪 Step by step instructions
    • ⭐ Expert tips
    • ⏲️ Make ahead instructions
    • 🥡 Storage suggestions
    • 🥘 More vegetarian dinners
    • 📖 Recipe
    • 💬 Comments

    🧀 Ingredient notes

    oil, cream, milk, salt, pepper, sundried tomatoes, spinach, spaghetti squash, mozzarella, parmesan, butter and flour
    • Spaghetti Squash - This squash gets its name because when it's cooked, the flesh can be scraped out and it looks like spaghetti strands. It's a great low carb way to get in extra veggies without having real pasta.
    • Sauce - This creamy homemade alfredo sauce is mixed with sundried tomatoes and fresh spinach. The veggies can be omitted for a more plain alfredo instead and alternatively, store bought alfredo sauce can be used as well.

    📋 Substitutions and variations

    • No Shell - The spaghetti squash can be served with the alfredo on it's own instead of baking it with extra cheese in the shell.
    • Lighter - For a lighter version of this dish, replace the heavy cream with milk and opt for low fat cheese.
    • Meat - If you like meat with your alfredo, grilled chicken, mini meatballs, sliced italian sausage or even shrimp to the alfredo sauce.

    🔪 Step by step instructions

    First, slice the squash in half and remove the seeds from the middle. Brush the squash with olive oil and sprinkle them with salt and pepper. Place them in the oven to bake while you make the alfredo sauce.

    spaghetti squash halves with spoon scooping seeds out and seasoned with salt, pepper and oil

    To make the alfredo sauce, melt the butter in a skillet and cook the garlic in it for just a minute. Whisk in the flour to make a paste, called a roux, and then mix in the heavy cream, milk and parmesan cheese.

    whisking butter, flour and garlic in a pan and whisking alfredo sauce with cream, milk and parmesan

    Next, mix in the spinach and sundried tomatoes and set it aside until the squash is done cooking. When the squash is done roasting, use a fork to scrape the flesh to release the strands from the shell.

    stirring spinach and sundried tomatoes in alfredo sauce and baked spaghetti squash with fork scraping strands

    Mix the spaghetti squash strands with the alfredo sauce so the strands are all coated with the sauce. Divide the mixture into the empty squash shells and sprinkle with the mozzarella cheese.

    spaghetti squash mixed with alfredo sauce in a pan and put in shells with cheese

    Bake the spaghetti squash in the oven for another 5-10 minutes until the cheese is melted and slightly browned.

    baked spaghetti squash alfredo in shells with melted cheese on top on a sheet pan

    ⭐ Expert tips

    • Add the heavy cream and milk to the sauce slowly while whisking to make sure you don't have any lumps in the sauce.
    • Make sure the squash is fork tender before removing it from the oven so that the strands easily release from the shell.
    • Be careful when scraping the squash to remove the strands so the shells do not rip. Not all of the strands need to be removed, but most of them should come out easily.
    • If the cheese is not browning, the broiler can be turned on briefly to help it brown quickly.
    baked spaghetti squash alfredo in a squash shell on a white plate with fork scooping it

    ⏲️ Make ahead instructions

    Both the squash and alfredo can be prepared separately and stored in airtight containers in the refrigerator up to 2 days ahead of time. At serving time, mix the squash with alfredo, place them back in the shells, top with cheese and bake until it is heated through and the cheese is melted.

    The boats can be fully assembled and stored wrapped tightly in plastic wrap up to 2 days ahead of time. Remove the plastic wrap from the squash and bake in the oven until they are heated through and the cheese is melted.

    🥡 Storage suggestions

    Leftovers will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the microwave or oven.

    For a quick overview of this recipe, check out my web story for these spaghetti squash alfredo boats!

    🥘 More vegetarian dinners

    If you loved this recipe for baked spaghetti squash alfredo, try these other vegetarian dinners that I know you will love too!

    • Creamy Mushroom Risotto
    • Roasted Asparagus and Pea Casarecce
    • Easy Slow Cooker Minestrone

    Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.

    📖 Recipe

    baked spaghetti squash alfredo in shell with a fork sticking in it

    Baked Spaghetti Squash Alfredo with Spinach and Sundried Tomatoes

    Amanda
    These baked spaghetti squash alfredo boats are a warm and comforting vegetarian dish. A rich and creamy alfredo is mixed with fresh spinach and sundried tomatoes and baked with roasted spaghetti squash and cheese.
    5 from 24 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 10 mins
    Total Time 1 hr 25 mins
    Course Main Course, Side Dish
    Cuisine American, Italian
    Servings 2 servings
    Calories 1033 kcal

    Ingredients
      

    Spaghetti Squash

    • 1 medium spaghetti squash
    • 1 Tablespoon olive oil
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper

    Alfredo Sauce

    • 2 Tablespoons unsalted butter
    • 2 teaspoons minced garlic approximately 2-3 cloves
    • 2 Tablespoons all purpose flour
    • 1 cup heavy cream
    • ⅓ cup whole milk
    • ¼ cup parmesan cheese
    • ¼ cup sundried tomatoes packed in oil drained
    • 2 cups fresh spinach
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper

    Assembly

    • 1 cup mozzarella cheese

    Instructions
     

    Spaghetti Squash

    • Preheat the oven to 400° and line a baking sheet with parchment paper.
    • Slice spaghetti squash in half lengthwise and remove and discard any seeds in the middle of the squash.
    • Lay squash on the prepared baking sheet cut side up. Brush the insides of both halves with olive oil and sprinkle with salt and pepper.
    • Roast squash in the preheated oven for 40-50 minutes until fork tender.

    Tuscan Alfredo

    • While the squash is roasting, preheat a skillet or pan over medium heat on the stovetop with the butter until it melts.
    • Add in the chopped garlic and cook, while stirring for 1 minute until the garlic is just lightly browned.
    • Sprinkle the flour over the butter and garlic and mix until it is incorporated together into a paste.
    • While whisking, slowly add in the heavy cream, milk, and parmesan cheese and continue to whisk until the cheese is melted and the sauce starts to thicken.
    • Remove the sauce off of the heat and stir in the sundried tomatoes, fresh spinach, salt, and pepper.

    Assembly

    • Once the squash is finished roasting, remove it from the oven and using a fork, scrape the inside of the squash to release the strands.
    • Add the spaghetti strands into the pan with the prepared alfredo sauce and toss to coat the strands with the sauce.
    • Divide the spaghetti squash mixture even into the squash shells and sprinkle with the mozzarella cheese.
    • Place the squash back in the oven for 5-10 minutes, until the cheese is melted and slightly browned.

    Notes

    • Add the heavy cream and milk to the sauce slowly while whisking to make sure there are no lumps in the sauce. 
    • Make sure the squash is fork tender before removing it from the oven so that the strands easily release from the shell.
    • Be careful when scraping the squash to remove the strands so the shells do not rip. Not all of the strands need to be removed, but most of them should come out easily.
    • If the cheese is not browning, the broiler can be turned on briefly to help brown it at the end.
     

    Substitutions and Variations

    • Spaghetti Squash - This squash gets its name because when it's cooked, the flesh can be scraped out and looks like spaghetti strands. It's a great low carb way to get in extra veggies without having real pasta.
    • Sauce - The spinach and sundried tomatoes can be omitted from the sauce for a plain alfredo. Store bought alfredo sauce can be used as well.
    • No Shell - The spaghetti squash can be served with the alfredo on it's own instead of baking it with extra cheese in the shell.
    • Lighter - For a lighter version of this dish, replace the heavy cream with milk and opt for low fat cheese.
    • Meat - If you like meat with your alfredo, grilled chicken, mini meatballs, sliced italian sausage or even shrimp to the alfredo sauce.
     

    Make Ahead Instructions

    Both the squash and alfredo can be prepared separately and stored in airtight containers in the refrigerator up to 2 days ahead of time. At serving time, mix the squash with alfredo, place them back in the shells, top with cheese and bake until it is heated through and the cheese is melted.
    The boats can be fully assembled and stored wrapped tightly in plastic wrap for up to 2 days ahead of time. Remove the plastic wrap from the squash and bake in the oven until they are heated through and the cheese is melted.
     

    Storage Instructions

    Leftovers will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the microwave or oven.
     

    Nutrition

    Serving: 1halfCalories: 1033kcalCarbohydrates: 52gProtein: 26gFat: 84gSaturated Fat: 47gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 250mgSodium: 1922mgPotassium: 1131mgFiber: 9gSugar: 16gVitamin A: 6214IUVitamin C: 34mgCalcium: 714mgIron: 4mg
    Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!
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    Reader Interactions

    Comments

    1. Brittany Fiero says

      January 13, 2022 at 6:03 pm

      5 stars
      I grow spaghetti squash every year and this is the perfect recipe to use them for. This is definitely pinned!

      Reply
      • Amanda says

        January 13, 2022 at 7:38 pm

        Awesome!

        Reply
    2. Megan Ellam says

      January 13, 2022 at 5:48 pm

      5 stars
      I am bookmarking this recipe for when I find the elusive spaghetti squash. They are so hard to find here but so worth it. Thanks for a great recipe.

      Reply
      • Amanda says

        January 13, 2022 at 7:38 pm

        Hopefully you can find some soon!

        Reply
    3. Jeannie says

      January 13, 2022 at 5:24 pm

      5 stars
      thanks for the tips, will be making this, looks so good and I love the idea of serving it in the shell too.

      Reply
      • Amanda says

        January 13, 2022 at 7:38 pm

        Thank you!

        Reply
    4. Kayla DiMaggio says

      January 13, 2022 at 2:39 pm

      5 stars
      This baked spaghetti squash Alfredo was so delicious! It had all the amazing textures and flavors of traditional Alfredo but it was lighter due to the spaghetti squash! A new favorite in our house for sure!

      Reply
      • Amanda says

        January 13, 2022 at 7:38 pm

        I'm so glad you enjoyed it!

        Reply
    5. Cindy says

      October 07, 2019 at 9:51 pm

      5 stars
      This turned out so yummy. Perfect for a fall day! My husband was impressed with the presentation of this delicious dinner!

      Reply
      • Amanda | Saporito Kitchen says

        October 08, 2019 at 9:34 am

        That's awesome, I'm so happy to hear that!

        Reply

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