If you’re looking for a low-carb, gluten-free alternative to traditional pasta dishes, Spaghetti Squash Alfredo is the perfect recipe to satisfy your cravings. This healthy, creamy version of classic Alfredo is made with roasted spaghetti squash, a nutritious vegetable that mimics the texture of pasta, topped with a rich, homemade Alfredo sauce made from cottage cheese, Parmesan, and mozzarella. It’s a delicious and filling meal that’s easy to prepare and great for anyone following a gluten-free, low-carb, or keto diet.

Ingredients

2 small spaghetti squash
5 tablespoons melted butter, slightly cooled
2 cups cottage cheese (4% fat)
¾ cup freshly grated Parmesan cheese, divided
1 garlic clove, peeled
½ teaspoon salt, plus more to taste
½ teaspoon black pepper, plus more to taste
¼ cup chopped fresh parsley (optional)
1 cup shredded mozzarella cheese

Instructions

Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and use a spoon to scrape out the seeds. Discard the seeds. Brush each squash half with 1 tablespoon melted butter and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet.
Roast the squash in the oven for 35-45 minutes, or until tender. Check for doneness by pressing gently on the skin. Once cooked, let the squash cool for about 10 minutes.
While the squash is roasting, prepare the Alfredo sauce. In a high-speed blender, combine the cottage cheese, ½ cup Parmesan cheese, remaining 4 tablespoons butter, garlic, salt, and pepper. Blend until smooth to create a creamy Alfredo sauce.
After the squash has cooled slightly, flip the squash halves over and use a fork to shred the inside into spaghetti-like strands.
Divide the Alfredo sauce between the squash boats and toss to combine the sauce with the shredded squash.
Sprinkle the shredded mozzarella and remaining ¼ cup Parmesan cheese over the top of each squash boat. Broil for 3-5 minutes, or until the cheese is melted and bubbly.
Remove from the oven, garnish with fresh parsley (if using), and serve immediately.

Why You’ll Love This Recipe

Low-Carb and Gluten-Free: A great alternative to traditional pasta, making it perfect for those following a low-carb or gluten-free diet.
Rich and Creamy: The creamy Alfredo sauce made with cottage cheese and Parmesan creates a decadent, yet healthier, version of classic Alfredo pasta.
Easy to Make: With simple ingredients and minimal prep, this dish comes together quickly for a weeknight dinner or special occasion.

Tips

Test for doneness: Squash cooking times can vary based on size, so check by pressing gently on the skin.
Make ahead: You can prepare the squash in advance and store the cooked squash in the fridge for up to 3 days before assembling and broiling.
Use full-fat cottage cheese for a creamier texture in the Alfredo sauce.

Variations and Substitutions

Swap cheese: For a richer flavor, you can use ricotta cheese or cream cheese instead of cottage cheese.
Add protein: For a heartier meal, try adding grilled chicken, shrimp, or bacon to the squash before broiling.
Vegan version: Use dairy-free cheese and a plant-based butter substitute to make this dish vegan-friendly.

FAQs

Can I use a larger spaghetti squash?
Yes, you can use a larger spaghetti squash, but you may need to adjust the cooking time accordingly.

What can I serve this with?
This dish pairs wonderfully with a simple side salad or roasted vegetables for a complete meal.

Can I prepare this ahead of time?
Yes, you can prepare the squash and Alfredo sauce ahead of time and assemble just before broiling.

Serving

Serve the Spaghetti Squash Alfredo as a light main dish or a side to grilled meats or seafood. It’s perfect for a low-carb dinner or a healthy take on comfort food.

Suggestions

Garnish with extra Parmesan and fresh herbs for added flavor.
For an extra indulgent touch, sprinkle some red pepper flakes on top before serving for a little heat.