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Cheesy Spaghetti Squash Alfredo


Spaghetti squash combine with Alfredo sauce, Parmesan, and seasonings, shredded mozzarella and are broiled until melted. Delicious low-carb side dish.

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Rate this recipe 4.5/5 (16 Votes)


  • 2 medium spaghetti squash
  • 1 small jar Alfredo Sauce
  • 2/3 cup Parmesan cheese, grated
  • Salt, to taste
  • Pepper, to taste
  • 1 to 1 1/2 cups mozzarella cheese, shredded
  • Crushed red pepper flakes
  • Flat leaf parsley, chopped



Step 1

Preheat oven to 350 degrees F. Wash and dry the squash.

Using a sharp knife, make 4 deep slits in each squash about 3/4-inch wide. Place the squash on a baking sheet; bake for 1 hour. Remove from oven and let cool for 10 minutes.

Cut stems off with a large serrated knife; cut squash in half lengthwise. Carefully remove the seedy part in the center. Using a fork, separate and pull the spaghetti-like strands to the center of the squash.

Preheat oven to broil.

Add salt and pepper to taste, about 1/4 cup Alfredo sauce, and 1 to 2 tablespoons Parmesan cheese to each squash half, lifting to incorporate with the strands. When combined, sprinkle tops with a little more Parmesan and about 1/3 cup of the shredded mozzarella. Place squash halves on a baking sheet.

Stick squash under the broiler for 3-4 minutes, until lightly browned and cheese melts (watch carefully so they don't burn).

Sprinkle tops with crushed red pepper flakes and chopped parsley, if desired. Serve immediately.


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