Spaghetti Squash Alfredo

Easy Spaghetti Squash Alfredo recipe. This quick and healthy dinner idea is made richer with the addition of cream cheese.

Growing up, I was never really exposed to squash.

Maybe it's not something that my parents grew up eating. My dad is from England, where the only vegetables in sight were potatoes and tomatoes. Wait.. tomatoes aren't a vegetable. Okay, only potatoes.

My mom grew up in the Philippines, so she grew up eating mostly fruits and vegetables. But never any squash. So, that just meant that I never ate any at home.

The very first time I tried a spaghetti squash was at my then boyfriend (now husband)'s house. 

I saw his mom prepare it and when I asked what it was, she said it was a spaghetti squash.

Totally baffled by the name, I watched as she microwaved it in water, then proceed to use a fork to magically produce some strands that looked like spaghetti out of the squash.

How magical is that?

After that, I have been fascinated by spaghetti squash.

I bought them so often when I was living in Toronto that I broke the glass bowl that I used exclusively to cook spaghetti squash.

Now THAT'S dedication.

What you need to make Spaghetti Squash Alfredo

This Spaghetti Squash Alfredo is so easy to make! All you need is:

• oil
• spaghetti squash
• butter
• garlic
• flour
• cream cheese
• milk
• parmesan

That's it!

And if you are looking for another squash recipe that acts as pasta, may I suggest my Butternut Squash Macaroni and Cheese? It's an oldie, but a goodie!

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Spaghetti Squash Alfredo

Easy Spaghetti Squash Alfredo recipe. This quick and healthy dinner idea is made richer with the addition of cream cheese.

5 from 6 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour 2 minutes minutes

Total Time: 1 hour hour 7 minutes minutes

Author: Cathleen Childs

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 medium spaghetti squash
• ▢ 1 tablespoon salted butter
• ▢ 2-3 cloves garlic, minced
• ▢ 2 ½ tablespoon all-purpose flour
• ▢ 1 tablespoon cream cheese
• ▢ 1 ½ cups milk
• ▢ ¾ cup Parmesan, grated (plus more for topping)
• ▢ ¼ teaspoon salt

Instructions

• Preheat the oven to 350˚F. Cut the spaghetti squash in half and scoop out the seeds. Brush both sides with olive oil and place cut side down on baking sheet.
• Bake until tender, around 1 hour.
• Once cooked, use a fork to scrape out the "spaghetti" strands into the centre.
• In a small saucepan, melt the butter. Add in the garlic and cook for 1-2 minutes. Whisk in the flour for around 1 minute. Stir in the cream cheese. Whisk in the milk. Allow to simmer until thickened.
• Remove from heat and mix in Parmesan until melted.
• Divide the sauce into each spaghetti squash, and stir to combine. Sprinkle with additional Parmesan, and broil for 1-2 minutes. Serve immediately.

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