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Spaghetti Squash Alfredo

Serves 4 | Total Cook Time: 45 minutes

Spaghetti Squash Alfredo


1 spaghetti squash

Extra virgin olive oil

2 cups heavy cream  

1 stick of unsalted butter

1 - 1.5 cups of Parmesan cheese

Optional: parsley as garnish

Salt and pepper to taste


  1. Preheat your oven to 375.
  2. Cut your squash in half length wise, remove the seeds, and place on a baking sheet. Drizzle both sides with olive oil and season with salt and pepper. Place the squash flesh side down and cook for 40-45 minutes.
  3. While the spaghetti squash is baking, prepare you sauce. Add the cream and butter to a sauce pan and bring to a medium to high heat. Melt the butter into the cream and then bring it up a high heat until the mixture thickens. Once it does, turn off the heat and add the Parmesan cheese, plus a pinch of salt and pepper. Taste for seasonings and adjust accordingly.
  4. Once the spaghetti squash is finished baking in the oven, remove and then, with two forks, shred the inside until it forms spaghetti-like strands. Add the squash to a bowl and pour the Alfredo sauce (as much or as little as you like) on top. Combine, taste for seasonings again, and garnish with cracked black pepper, parsley, and more Parmesan cheese and enjoy!

Notes from the Chef