Spaghetti Squash Alfredo – a delicious recipe with salt, Pepper, butter, Parmesan cheese, mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Scoop out and discard seeds from spaghetti squash halves.
2
Prick outsides all over with sharp knife; season insides with 1/4 teaspoon with each salt and pepper.
3
Microwave, cut sides down, on large microwave-safe plate on high 10 minutes or until tender.
4
Meanwhile, in small saucepan, heat half-and-half and butter to simmering on medium-low; simmer 5 minutes, or until reduced slightly, then whisk in finely grated Parmesan cheese.
5
With fork, scrape flesh of each squash half to separate into strands, leaving 1/2-inch border on sides; divide sauce among halves and top each with 2 tablespoons shredded mozzarella cheese.
6
Broil 1 to 2 minutes or until bubbly and browned in spots.
7
Optional: Serve with green salad.
454
kcal
Calories
36
g
Fat
6
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 lb. spaghetti squash, 1/4 tsp. salt, 1/4 tsp. Pepper, 1 c. half and half, and more.
Yes, Spaghetti Squash Alfredo falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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