Spaghetti Squash Alfredo Boats
Deliciously creamy Spaghetti Squash Alfredo Boats combine tender spaghetti squash strands with rich Alfredo sauce, making a healthy and comforting Italian-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
- Optional: cooked chicken or mushrooms for extra protein
Instructions
- Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out seeds.
- Brush the cut sides with olive oil and place cut side down on a baking sheet. Roast for 40-45 minutes or until tender.
- While squash roasts, in a saucepan over medium heat, melt butter and sauté minced garlic until fragrant.
- Slowly add heavy cream, stirring constantly. Let it simmer for 3-5 minutes.
- Stir in Parmesan cheese, salt, pepper, and nutmeg until sauce thickens. Remove from heat.
- Once squash is cool enough to handle, use a fork to scrape out strands into a bowl, reserving the shells.
- Toss the spaghetti squash strands with the Alfredo sauce (and optional cooked chicken or mushrooms, if using).
- Spoon the mixture back into the squash shells and place on a baking sheet.
- Bake for an additional 10-15 minutes until heated through and slightly golden on top.
- Garnish with chopped parsley and serve warm.
Notes
For a lighter version, substitute heavy cream with half-and-half and use reduced-fat cheese. Adding sautéed mushrooms or grilled chicken makes this dish heartier.
Find it online: https://cakesplustaste.com/spaghetti-squash-alfredo-boats/