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Creamy Baked Spaghetti Squash Alfredo is a dish that marries the comfort of traditional pasta with the health benefits of an innovative vegetable alternative. This recipe is not just a meal; it’s an experience that transforms the way we think about pasta dishes. The star of the show, spaghetti squash, offers a unique texture that mimics traditional spaghetti, making it a delightful option for those seeking a lighter, yet equally satisfying, alternative.

Baked Spaghetti Squash Alfredo

Discover a healthier twist on a classic with this Creamy Baked Spaghetti Squash Alfredo recipe. This dish combines the comforting, creamy flavors of traditional Alfredo with spaghetti squash, a nutritious, low-calorie alternative to pasta. Packed with fiber and vitamins, this recipe is perfect for those looking to indulge without the guilt. Enjoy a delightful meal that’s easy to customize for various dietary preferences. Make your dinner both satisfying and wholesome today!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and black pepper to taste

2 cups cauliflower florets (fresh or frozen)

1 cup vegetable broth

1 cup unsweetened almond milk (or regular milk)

2 cloves garlic, minced

1/4 teaspoon nutmeg

1/2 cup nutritional yeast (optional, for cheesy flavor)

1/2 cup grated Parmesan cheese (omit for vegan option)

1 cup cooked chicken breast, shredded (optional)

Fresh parsley or basil for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and black pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.

      Bake the Squash: Roast in the preheated oven for about 40-45 minutes, or until the flesh is tender and easily shredded with a fork.

        Cook the Cauliflower: While the squash is baking, steam or boil the cauliflower florets in vegetable broth until tender, about 10 minutes. Drain and set aside.

          Make the Alfredo Sauce: In a blender, combine the cooked cauliflower, almond milk, minced garlic, nutmeg, nutritional yeast (if using), and half of the Parmesan cheese. Blend until smooth and creamy. Adjust the seasoning with salt and pepper to taste.

            Combine Pasta and Sauce: Once the spaghetti squash is done and has been shredded into strands, place it in a large mixing bowl. If using, add the shredded chicken. Pour the Alfredo sauce over the squash and toss to combine thoroughly.

              Transfer to Baking Dish: Spread the mixture into a greased baking dish. Sprinkle the remaining Parmesan cheese on top, if desired.

                Bake Again: Place the baking dish back in the oven and bake for an additional 20 minutes, or until heated through and the cheese on top is golden and bubbly.

                  Garnish and Serve: Remove from the oven, let it cool slightly, then garnish with chopped fresh parsley or basil before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings