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Spaghetti Squash Alfredo - Creamy, Cozy, and Surprisingly Light

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash (about 2.5–3 pounds)
  • 2 tablespoons olive oil (for roasting)
  • Kosher salt and black pepper (to season the squash)
  • 3 tablespoons unsalted butter
  • 3–4 garlic cloves, minced
  • 1 cup heavy cream (or half-and-half for a lighter sauce)
  • 1 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1/4 teaspoon nutmeg (optional, but classic in Alfredo)
  • Red pepper flakes (optional, for a little heat)
  • Fresh parsley (chopped, for garnish)
  • Lemon zest or a squeeze of lemon (optional, to brighten the sauce)

Method
 

  1. Heat the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
  2. Prep the squash: Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
  3. Roast: Place the squash halves cut-side down on the baking sheet. Roast for 35–45 minutes, until the skin gives a little when pressed and the strands pull away easily with a fork.
  4. Shred the squash: Let it cool slightly, then use a fork to scrape the flesh into long strands. Set aside. If the strands seem watery, pat them dry with a paper towel.
  5. Start the sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook 30–60 seconds, just until fragrant. Don’t brown it.
  6. Add cream: Pour in the heavy cream. Bring to a gentle simmer and cook 2–3 minutes, stirring, until slightly thickened.
  7. Add cheese: Lower the heat. Stir in the Parmesan a handful at a time until smooth. Add nutmeg and a pinch of red pepper flakes if using. If the sauce gets too thick, splash in more cream or a bit of milk.
  8. Combine: Add the spaghetti squash strands to the skillet and toss to coat. Warm everything together for 2–3 minutes. Taste and season with salt and pepper. A squeeze of lemon brightens the richness.
  9. Garnish and serve: Top with extra Parmesan and chopped parsley. Serve hot, preferably in the squash shells or in warm bowls.