With perfectly tender roasted squash and a creamy homemade alfredo sauce, this Spaghetti Squash Alfredo is an easy low carb and keto friendly recipe that is great as a side or main vegetarian meal everyone will love!
We are a pasta-loving, carb-consuming family and people who say that spaghetti squash is as good as a bowl of fresh creamy pasta are liars. Lol. BUT we also love squash. Roasted spaghetti squash is a great healthy alternative to traditional spaghetti pasta if you’re looking to cut back on calories and carbs. It can be packed with flavor when seasoned properly and served with a delicious sauce.
I often make roasted spaghetti squash as a side but it also works well as a main dish, too, when combined with one of my other favorite things – alfredo sauce. Perfectly roasted spaghetti squash + homemade alfredo sauce = a super yummy, keto meal that everyone is going to love. You can’t go wrong serving this up for dinner!
What’s in this Low Carb Spaghetti Squash Alfredo recipe?
This easy spaghetti squash with alfredo sauce recipe is made with just a few ingredients and a handful of seasonings. You can find the exact measurements in the recipe card below.
- Spaghetti squash – You’ll want a squash that’s approximately 3 pounds for this recipe.
- Heavy whipped cream – Gives the sauce a rich, creamy texture.
- Unsalted butter – If using salted butter, I recommended omitting the additional salt until you’ve tasted the sauce and then add extra, if necessary.
- Garlic – We love a mix of garlic powder and fresh garlic. If you want a more subtle garlic flavor, you could cut back on one or the other.
- Seasonings – A mixture of Italian seasoning, salt and black pepper, red pepper flakes, and nutmeg are added to the sauce for flavor.
- Parmesan cheese – For optimal results, use real Parmigiano-Reggiano right off the block.
- Chopped parsley & lemon wedges – For serving.
Tips & Variations
Ensure perfectly cooked squash and creamy alfredo sauce with these tips. Plus a few ways to customize the recipe to your taste.
- Don’t overcook the spaghetti squash. First you’ll need to know how to cook spaghetti squash. Roast it until tender but don’t overcook. You want the squash to have an al dente texture and cooking it for too long can make it mushy.
- Don’t boil the sauce. When making the alfredo sauce, be sure to keep it at a gentle simmer. It will curdle if you bring it to a boil.
- Be sure to whisk the sauce constantly. If you stop whisking you run the risk of the sauce sticking and burning.
- Add some protein. Feel free to add in some cooked chicken, shrimp, or bacon for a heartier meal.
- Switch up the sauce. Not a fan of alfredo sauce? You can serve spaghetti squash with any sauce you would make spaghetti with, like spaghetti sauce or marinara sauce.
Serving Suggestions
Spaghetti squash alfredo makes a great low-carb, keto dinner all on its own. I like to top mine with a bit of cracked black pepper and chopped parsley, then squeeze a bit of lemon over the top to bring it all together. So good!
If you prefer a heartier dinner, you can easily add your favorite protein like cooked chicken, shrimp, or bacon. And nothing pairs together quite like pasta and salad, so feel free to start your dinner with a simple side salad. If you’re not aiming for keto or low carb, you can’t go wrong with garlic bread either.
How to Store & Reheat Leftovers
- How long does spaghetti squash last? Cooked spaghetti squash will last for up to 4 days when stored in the fridge.
- How to store leftovers. You can store the spaghetti squash and alfredo sauce together or separately in the fridge for 4 days in tightly sealed containers.
- How to reheat leftovers. Leftovers can be gently reheated in the microwave or on the stovetop.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Pinterest, Facebook, and YouTube!
Spaghetti Squash Alfredo
Ingredients
- 3 pound spaghetti squash , cleaned and dried
- 1 tablespoon olive oil
- 1 & 1/2 cups heavy whipping cream
- 1/2 cup butter , cut into cubes
- 2 cloves garlic , minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon coarse salt
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 cups freshly grated Parmesan cheese
- 1 tablespoon chopped parsley , for garnish
Instructions
Roast the squash
- Preheat oven to 400 degrees F.
- Cut the squash in half length-wise. Using a spoon, scoop out the seeds and discard. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
- Using a fork, scrape the squash shredding it into long spaghetti-like strands.
- Transfer to a large mixing bowl and keep warm.
Make the Alfredo Sauce
- In a large nonstick saucepan, add 1 & 1/2 cups heavy cream and 1/2 cup butter over medium-low heat; whisk until butter has melted. Add in 2 cloves minced garlic, a 1/2 teaspoon EACH garlic powder and dried Italian seasoning, a 1/4 teaspoon EACH coarse salt and cracked black pepper, and 1/8 teaspoon crushed red pepper flakes; whisk until combined and smooth.
- Bump up the heat slightly and bring to a gentle simmer (do not boil) and cook for 3-5 minutes, whisking constantly, until it starts to thicken and has reduced a bit. (Make sure your sauce isn’t boiling or it will curdle, and don’t stop whisking or you run the risk of the sauce sticking and burning.) Stir in 2 cups freshly grated parmesan cheese just until melted and the sauce is smooth.
- Take off the heat and toss with cooked squash strands. (If the sauce isn't quite thick enough, allow it to stand for 2-3 minutes before tossing with the squash.)
Assemble the Spaghetti Squash Alfredo
- Spoon the coated squash back into the empty squash halves.
- Sprinkle with shaved parmesan and parsley. You can enjoy right out of the squash or divide onto plates. Enjoy warm!
