Spaghetti squash alfredo is the ultimate fusion of comfort food and healthy eating. If you’ve ever felt torn between indulging in creamy alfredo and sticking to lighter meal choices, this recipe is the perfect answer.
It’s a quick and easy dish that feels indulgent while offering the wholesome benefits of a veggie-forward meal.
Why You’ll Love This Spaghetti Squash
This recipe turns the humble spaghetti squash into a luscious pasta alternative. For those looking to cut back on carbs without sacrificing the joys of Italian-inspired comfort food, spaghetti squash is the way to go.
Its tender strands mimic the texture of traditional pasta but with a fraction of the calories and carbs. Plus, it pairs beautifully with the creamy, rich alfredo sauce.
The versatility of this squash makes it a kitchen hero. Whether you’re meal prepping for the week or trying to whip up an easy dinner, spaghetti squash fits the bill.
It’s naturally gluten-free, low in calories, and packed with nutrients like fiber and vitamin C.
The Secret to an Easy Alfredo Sauce
Alfredo sauce often has a reputation for being heavy or complicated, but this recipe simplifies it without compromising on flavor. By using just a few basic ingredients like heavy cream, cream cheese, and Parmesan, you can create a velvety sauce that feels restaurant-worthy.
The slow cooker or pressure cooker method takes the hassle out of the preparation, letting you focus on savoring your meal instead of babysitting the stove.
Here are a few tips to make this recipe even easier:
- Prep Ahead: Spaghetti squash can be cooked in advance and stored in the fridge. This cuts down your active cooking time even further.
- Use Pre-Grated Cheese: While freshly grated cheese is ideal, pre-grated Parmesan can be a time-saver for busy weeknights.
- Customize Your Herbs: Dried oregano and parsley add a Mediterranean touch, but you can swap in Italian seasoning or fresh basil for a different twist.
Perfect for Every Occasion
This spaghetti squash alfredo is as versatile as it is delicious. Serve it as a standalone dish or pair it with a simple side salad for a complete meal. Its rich flavor and creamy texture also make it a hit at family gatherings or potlucks.
And because it’s naturally gluten-free, it caters to a wide range of dietary preferences.
If you’re looking to make it vegan or dairy-free, consider these easy substitutions:
- Dairy-Free Alfredo: Swap heavy cream for coconut milk or a plant-based creamer. Nutritional yeast can replace Parmesan for a cheesy flavor.
- Low-Carb Boost: For keto enthusiasts, add shredded chicken or grilled shrimp for extra protein while keeping carbs low.
An Easy Recipe You’ll Keep Coming Back to
This spaghetti squash alfredo recipe combines the best of both worlds—comfort food satisfaction with the ease and lightness of Mediterranean-inspired cooking. It’s a dish you’ll come back to time and time again, thanks to its simple preparation and crowd-pleasing flavors.
So whether you’re looking to impress guests or just treat yourself to an easy and wholesome meal, this recipe delivers on all fronts. Try it tonight, and let it become your new favorite comfort food!
Easy Spaghetti Squash Alfredo Recipe
Equipment
- Slow cooker or pressure cooker
- Fork
- Large bowl
Ingredients
- 1 cup heavy cream
- 2 ounces cream cheese
- 6 tablespoons salted butter
- 2 garlic cloves smashed
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ¼ teaspoon freshly ground nutmeg
- Kosher salt and freshly ground black pepper to taste
- 1 medium spaghetti squash 5 to 6 pounds
- 1 cup whole milk
- 1½ cups grated Parmesan cheese
- ⅓ cup grated pecorino cheese
Instructions
Slow Cooker Method (2 to 5 hours):
- In your slow cooker, combine the heavy cream, cream cheese, butter, smashed garlic, dried parsley, oregano, nutmeg, and a pinch of salt and pepper. Use a fork to poke small holes in the spaghetti squash, then place it directly in the slow cooker.
- Cover and cook on high for 2–3 hours or on low for 4–5 hours, until the squash softens. Once cooked, carefully remove the squash and allow it to cool slightly.
- To the slow cooker, add the milk, Parmesan cheese, and pecorino cheese. Stir the mixture and cook on high for about 15 minutes, or until the cheeses have completely melted and the sauce has thickened. Remove and discard the garlic.
- While the sauce finishes, cut the cooled squash in half lengthwise and scoop out the seeds. Use a fork to scrape the flesh into spaghetti-like strands.
- Toss the spaghetti squash strands back into the slow cooker with the Alfredo sauce and mix until well combined. Serve immediately in bowls and enjoy.
Pressure Cooker Method (35 minutes):
- In the pressure cooker, combine the heavy cream, cream cheese, butter, garlic, parsley, oregano, nutmeg, and a sprinkle of salt and pepper. Pierce the spaghetti squash with a fork, then place it into the pot.
- Secure the lid and set the pressure cooker to high pressure for 15 minutes. Once the time is up, release the pressure either quickly or naturally. Let the squash cool slightly before handling.
- Switch to the sauté function and stir in the milk, Parmesan, and pecorino cheeses. Stir continuously for about 5 minutes, or until the sauce thickens slightly and the cheeses are fully incorporated. Remove the garlic from the pot and discard it.
- Slice the squash in half lengthwise, scoop out the seeds, and scrape the flesh into strands using a fork. Stir the squash into the Alfredo sauce until evenly coated.
- Serve the dish warm in bowls and enjoy immediately.
Notes
- If using a larger squash, increase the cooking time by 5–10 minutes for either method.
- This dish pairs well with a simple side salad or roasted vegetables.
- For a thicker sauce, sauté for an additional 5 minutes after adding the cheese.
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.