Spaghetti Squash Alfredo

Spaghetti Squash Alfredo is the low-carb alternative to Chicken Alfredo and it’s every bit as delicious as the original! The spaghetti squash in this recipe is a healthy substitute for pasta and it’s very easy to prepare, too.


Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 30 minutes
Yield: 8 Servings



  • 1 whole spaghetti squash, about 3 pounds
  • ½ cup butter
  • 1 cup heavy cream
  • 1 clove garlic, minced
  • ½ teaspoon cracked pepper
  • ¼ teaspoon salt
  • 2 cups shredded parmesan
  • 1 cup shredded mozzarella
  • 1 teaspoon minced fresh parsley



To cook the spaghetti squash:

  1. Preheat oven to 400°.
  2. Cut squash in half length-wise and scoop out seeds with a spoon, and discard seeds.
  3. Drizzle with olive oil and place face down on a baking sheet.
  4. Bake for one hour or until squash is fork tender.
  5. Once squash is cooked, shred squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.


To make the alfredo sauce:

  1. Melt butter in a sauce pan over medium heat.
  2. Once butter has melted, add cream, garlic, salt, and pepper and bring to a simmer.
  3. Turn off heat and add shredded parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy.


To assemble:

  1. Pour alfredo sauce over squash and stir to coat.
  2. Spoon squash into the empty squash halves – or alternately, add to a 9×9 baking dish – and sprinkle with mozzarella.
  3. Bake at 350° for 10 minutes.
  4. Top with grilled chicken, if desired.