Description
A creamy, veggie-forward twist on classic Alfredo. This Spaghetti Squash Alfredo is low-carb, gluten-free, and full of indulgent flavor without the heaviness.
Ingredients
1 medium spaghetti squash
1 tablespoon olive oil
3 cloves garlic, minced
1 cup unsweetened almond milk (or dairy milk)
2 tablespoons cream cheese (or vegan alternative)
¼ cup grated Parmesan (or nutritional yeast)
Salt and pepper to taste
Optional: chili flakes, parsley, lemon zest
Olive oil misting spray
Protein add-ins: grilled chicken, shrimp, or white beans
Instructions
1. Preheat oven to 400°F (204°C). Cut squash in half and scoop out seeds.
2. Drizzle flesh with olive oil, salt, and pepper. Place cut-side down on a baking sheet.
3. Roast for 35–40 minutes until fork-tender but still firm.
4. Cool slightly and rake into strands using a fork.
5. In a skillet, sauté garlic in olive oil until golden.
6. Add almond milk and cream cheese, whisking until creamy.
7. Stir in Parmesan and season with salt and pepper.
8. Add squash noodles to sauce and toss to combine. Heat for 2–3 minutes.
9. Top with lemon zest, parsley, or chili flakes if desired.
Notes
For a protein boost, add grilled chicken, shrimp, or white beans.
Swap almond milk with oat milk or use full-fat dairy for extra richness.
To keep squash al dente, roast no longer than 40 minutes and avoid over-raking.
Lightly blot squash strands post-roast to reduce moisture without losing flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: spaghetti squash, Alfredo, low-carb, gluten-free, dairy-free option, comfort food