SPAGHETTI SQUASH ALFREDO is the low carb alternative to chicken Alfredo and it’s every bit as delicious as the original! Spaghetti squash is a healthy substitute for pasta and it’s really easy to prepare, too.
I remember the first time I attempted to make Alfredo sauce at home.
You guys…it was rough.
The recipe had me standing over a pot and stirring for over 30 minutes. It was ridiculous.
It tasted fine, but I never made that recipe again. Instead, I did a little research and learned that Alfredo sauce is suuuuuuuper easy and just needs 3 ingredients: butter, cream, and Parmesan.
My keto Alfredo sauce is total perfection and it sure doesn’t taste like diet food. 😉 It’s perfect over spaghetti squash too!
How to make Spaghetti Squash Alfredo:
To start, you’ll want to get your spaghetti squash ready.
There are a couple of ways to cook spaghetti squash, but I prefer to cook it in the Instant Pot.
You just slice the squash in half, remove the seeds, and then pressure cook for 7 minutes. Check it out: Instant Pot Spaghetti Squash
If you don’t have an Instant Pot, slice your squash in half, remove the seeds, and season with a little salt.
Place the squash face down on a cookie sheet and roast at 400 degrees for about an hour.
Scrape the strands of squash out and get that Alfredo sauce ready!
Low carb alfredo sauce:
To make the Alfredo sauce, melt a stick of butter in a small sauce pan with some heavy cream.
Once the butter and cream are hot, stir in some garlic and shredded Parmesan cheese. Keep whisking until the cheese has fully melted.
Season the Alfredo sauce with salt and pepper and then pour it over the strands of spaghetti squash and toss.
You can add chicken if you want spaghetti squash chicken Alfredo!
Spaghetti Squash Boat:
You could go ahead and dig in once your squash is coated in the Alfredo sauce, but we really like to take this just a bit further.
Place the spaghetti squash back in the empty squash shell and then top it off with a handful of shredded mozzarella.
Pop this in the oven for about 10 minutes to melt the mozzarella and then sprinkle on some parsley.
Dig in!
This spaghetti squash Alfredo is so decadent and cheesy, but it’s also perfect for a low carb or keto diet!
We eat this one quite a bit and it’s loved by my whole family.
Serve with a side salad topped off with my homemade ranch dressing!
More spaghetti squash recipes:
Spaghetti Squash Casserole: Probably our favorite way to enjoy spaghetti squash!
Spaghetti Squash with Bacon and Garlic: Love the flavors here!
Spaghetti Squash Lasagna Casserole: This looks absolutely delicious!
Spaghetti Squash Alfredo
Ingredients
- 1 whole spaghetti squash about 3 pounds
- 1/2 cup butter
- 1 cup heavy cream
- 1 clove garlic minced
- 1/2 teaspoon cracked pepper
- 1/4 teaspoon salt
- 2 cups shredded Parmesan
- 1 cup shredded mozzarella
- 1 teaspoon minced fresh parsley
Instructions
To cook the spaghetti squash:
- To cook in the oven, preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
- To cook in the Instant Pot, follow these directions.
- Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.
To make the Alfredo sauce:
- Melt the butter in a sauce pan over medium heat.
- Once butter has melted, add the cream, garlic, salt, and pepper and bring to a simmer.
- Turn off the heat and add the shredded Parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy.
To assemble:
- Pour the Alfredo sauce over the squash and stir to coat.
- Spoon the squash into the empty squash halves. Sprinkle with the mozzarella. Alternately, add to a 9x9 baking dish.
- Bake at 350 degrees for 10 minutes.
- Sprinkle with parsley before serving.
Cindalu J Sisneros says
I made the casserole spaghetti Alfred tonight. I added a little cubed chicken. Some small yellow,orange and red sweet peppers and a little fresh cilantro. It was delicious. My boyfriend came over and I didn’t tell him what was in it until after he ate a large serving. He wend back for seconds. I forgot that I had some left over broccoli in the fridge and I added that too. Looked good. Tastes like heaven and I will make it again.
Karly Campbell says
Sounds delicious! 🙂
PAULA J SKINNER says
You’ve probably already figured this out, but the butter says 1/2 cup not 1/2 lb. Could that have been it?
Amanda says
Is the nutritional info for the entire recipe or just 1 portion of the recipe (1/8 of the whole recipe)? Thanks for clarifying!
Karly Campbell says
Hi Amanda! The nutrition info is for 1/8 of the recipe.
Jen says
I am making this tomorrow but adding grilled shrimp. Hope it is good s it sounds.
Karly Campbell says
Sounds delicious!
Sandra says
I add mushrooms, broccoli and chicken. Not only do my husband and I love it but I have served to company many times and have always had rave reviews.
Angela W Broyles says
Wow this was so delicious!! Kids most definitely approved!
Karly Campbell says
Yay! Love to hear that!
Al Renner says
Hey there, can you confrm that this is actually 8 servings out of 1 squash? It just says Serving Size: 1
Karly Campbell says
Yep, we just divide the portions into 8 and then usually fill out the meal with some chicken and a salad. 🙂
Jwright says
Recipe is missing the step where you add the mozzarella, so I added it when I added when it said to add the parm. Added a little lemon and wilted spinach to add to the flavour so it felt less heavy.
Karly Campbell says
Hi there! The mozzarella gets added in step 2 of the “to assemble” section. It’s in there. 🙂
Theresa Rolle says
Once butter has melted, add the cream, garlic, salt, and pepper and bring to a simmer.
Adding the mozzarella is not in step 2.
Karly Campbell says
It’s in step 2 of the ‘to assemble’ section. You’re looking at the wrong section…keep reading. 🙂
Lisa Kim fisher says
In your video for the Alfredo spaghetti squash can you tell me what hot plate you are using. I am wanting to get one and figure you use it all the time. I love your recipes. Thank you.
Karly Campbell says
Hi Lisa! The brand is Duxtop. I ordered it from Amazon. It works well, but it’s induction so you have to use pans that work for induction. 🙂
Kimberly Richey says
Awesome recipe! I cut sauce in half & added chicken—great dinner. Whole family loved it!
Christine says
I’ve been serving Spaghetti Squash Alfredo for years. Prefer the flavor over a tomato base marinara sauce. The squash also freezes well. Thaws out just like new. I garnish my dish with minced bell pepper for a little snap. Good job Karly !
abby says
This recipe deserves a 5 star rating! I cut the recipe in half and it gave me 6 portions. The beauty of it is that it can be made in advance. I upped the garlic, added some pepper flakes and combined the mozzarella cheese in with the squash …I found that it melted a whole lot better! This has become one of my all time favorites dishes! I have just discovered your blog and I am having fun exploring new and exciting recipes. Many, many thanks!!!
Karly Campbell says
Thanks so much, Abby! So glad it was a hit!
Kelly S says
This was absolutely delicious! The saltiness of the sauce is perfect with the sweetness of the squash. Even my picky husband loved it.
Juan says
I read the recipe wrong and ended up using grated parmesan instead. Regardless, the sauce was delicious! Also I topped it with Italian sausage. My whole family loved it. Thank you.
Ginger says
Thank you for this recipe. I made it tonight and everyone loved it!
Karly Campbell says
Yay! Glad to hear that!
Tracy says
I’ve only prepared and eaten spaghetti squash one time, pre-Keto, and it was super watery. Never tried it again, after that. I’m sure it was the wrong preparation method. Is this at all watery? I already have spaghetti squash in the grocery list, now THANKS!!
Mike says
It’s inherently going to be watery because of the moisture in the squash. One thing I’ve to reduce it, is place the shredded spaghetti squash after its cooked on some paper towels as flat and evenly as possible and dry it off that way.
Lisa Utley says
If you cook them face up instead of face down, no water. I promise!
Laura Boal says
Is the sauce supposed to be like a big cheese ball? The flavor was great! But I wouldn’t call it sauce. I mixed everything as per the recipe but it came out very thick. Mixed the “sauce” and the squash and added a chicken breast too.
The dish s tasty!
Karly Campbell says
No, it should definitely be a sauce. Did you add the mozzarella to the Alfredo as well? That would have caused it to be too thick.
Laura Boal says
Didn’t add the mozzarella. I used 1/2 # butter, 1 Cup heavy cream, and 2 Cups Parmesan and salt pepper garlic…. ????
I used the leftovers for breakfast with fried eggs and it was delish:-)
Faye says
What could you replace the heavy cream with? Sensitive to dairy. It gives me respiratory problems.
Karly Campbell says
I’ve only ever made Alfredo with heavy cream, unfortunately. I’m not sure what a good sub would be…you could try searching for a dairy free Alfredo, but all three of the main ingredients are dairy so it might be a bit tricky.
Victoria says
I kept the same recipe except instead of 16 oz or parm I only did 10oz. And mind was also pretty thick for a sauce. Maybe I should have melted it more. And I also did garlic powder instead of minced garlic. But it was my first time making an Alfredo Sauce and I thought I did a pretty bang out job. But thank you so much for the recipe.
Amy Leggett says
You can replace the dairy by making cashew cream alfredo. It tastes exactly like alfredo sauce. I don’t have a recipe for you because I just wing it when I make mine. If you do a google search for “cashew cream alfredo” you’ll come up with something that you can modify to your tastes.
Cathy Arensdorf says
How do you come up with 0 net carbs
Karly Campbell says
Oh, yikes. That should read 8, not 0…I updated it.
Tracey L Johnson says
Can we use grated parm. instead of shredded?
Karly Campbell says
You don’t want to use the powdery kind.
Sandie Lofsted says
So I made this for the first time. I had squash issues and it came out baby food like lol. Next time I will cook less time and face up. The sauce however oh boy that is yummy!! I love learning new recipes to keep us on track with our eating. Thank you.