Spaghetti Squash Alfredo

I love being able to substitute pasta noodles for spaghetti squash. I will say it does, obviously, have a squash flavor as opposed to a regular noodle. I rather enjoy it though and it doesn’t take away from the dish at all in my opinion. I feel like it adds more flavor!


Spaghetti Squash Alfredo
I love spaghetti squash.  No, it does not taste like spaghetti it does have a very squashy flavor.  I have grown to really admire the flavor it produces when using it with a good alfredo sauce.
Spaghetti Squash:
  • 2 Medium Spaghetti Squash
  • Oil
  • Salt and pepper
Alfredo Sauce:
  • 8 oz Heavy Whipping Cream
  • 1 cup Grated Cheese (I like Pecorino Romano and Parmesan blended.
  • 1 stick of Butter
  • 1/2 ts Garlic Powder
  • 1/4 ts rotisserie Seasoning
  • Salt and Pepper
  • 1 tbsp Olive oil
  • 1/2 cup Diced Tomato and onion blend.
  • 1/4 cup Peas
Spaghetti Squash:
  1. Heat Oven to 400 Degrees.
  2. Use a fork or knife and poke holes all over the spaghetti squash (we will roast these whole.
  3. Rub with oil.
  4. Roast for about an hour.  Let cool and cut in half.
  5. Scrape out seeds with a spoon.
  6. Use a fork and scrape out the flesh of the squash.  This will mimic spaghetti noodles.
Alfredo Sauce:
  1. Melt butter over medium heat in a saucepan.
  2. Add whipping cream.
  3. Stir and heat until simmering.
  4. Add Salt, Pepper, Garlic Powder, Rotisserie Seasoning, and cheese.  Cook until incorporated.
  1. Heat oil in saute pan over medium heat.
  2. Saute peas, tomato, and onion until the onion is translucent.
  1. Add spaghetti squash to a bowl.
  2. Cover with the desired amount of sauce.
  3. Put a large spoon full of sauteed mix over sauce.
Recipe Notes


***Sometimes I prefer to saute individual portions.  I add squash, about 2tbsp of sauce, and a scoop of the sauteed mixture to a pan (heat to medium) with 1ts olive oil.  Stir to heat and then remove*** Serve and enjoy.  I like to sprinkle with parsley before serving.

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