Tender strands of spaghetti-like squash are smothered in the creamiest alfredo sauce ever in this delicious spaghetti squash alfredo recipe. It offers a lighter alternative to traditional pasta while still delivering decadence. Best of all, this boat of creamy comfort is also incredibly easy to prepare!
I love a classic Alfredo, but this version adds a fun little twist by swapping pasta for tender strands of spaghetti squash, all tucked back into their cozy squash boats. The squash roasts up sweet and silky, then gets coated in a creamy, cheesy sauce that tastes every bit as indulgent as the original — just lighter and fresher in feel. It’s one of those dinners that feels comforting and satisfying without being heavy, and it’s become an easy weeknight favorite in my kitchen.
The sauce starts with butter and flour cooked together until smooth, then whole milk is whisked in to create a velvety base. Parmesan brings that signature salty, nutty depth, while mozzarella melts into it, making everything extra creamy and stretchy. A sprinkle of parsley adds freshness, a pinch of chili flakes gives a gentle kick if you want it, and sea salt and pepper tie it all together. Spoon that sauce over the spaghetti squash strands, let it bubble under the broiler until melty and golden, and dinner is officially handled.
Turn this into spaghetti squash chicken alfredo
Chicken is a natural, delicious addition to this dish, making it even more satisfying. You can use leftover chicken or cook it fresh — both work beautifully.
- If you’re cooking the chicken , season it with salt and pepper and sauté it in a pan until cooked through. Let it rest briefly, then cut it into bite-sized pieces. Once the spaghetti squash is coated in the Alfredo sauce, add the chicken and gently toss everything together.
- If you’re using pre-cooked chicken , simply chop or shred it into bite-sized pieces. Add it to the sauce near the end of cooking so it warms through and blends seamlessly with the squash and creamy sauce.
What to serve with spaghetti squash alfredo
Mains: While this dish shines as a satisfying standalone meal, make it a feast and serve beside proteins such as Italian braised chicken with tomatoes and olives . Buon appetito!
Spaghetti Squash Alfredo Recipe
- Pin
Ingredients
- ▢ 2 medium spaghetti squash
- ▢ 2 tablespoons EACH: butter and all-purpose flour
- ▢ 1 ½ cups whole milk
- ▢ 1 cup grated parmesan cheese
- ▢ 1 tablespoon minced parsley
- ▢ ½ teaspoon EACH: sea salt and pepper
- ▢ ½ teaspoon crushed chili flakes (optional)
- ▢ 1 cup shredded mozzarella
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut each spaghetti squash in half lengthwise and remove the seeds and membranes. (Save the seeds to roast !)
- Place the squash cut side up on a baking sheet and roast for 30-40 minutes, until it is tender. Remove it from the oven and when it is cool enough to handle, use a fork to scrape out the spaghetti and place it into a large bowl. Save the squash shells. 2 medium spaghetti squash
- While the squash is baking, make the sauce. Melt the butter in a medium-sized frying pan over medium heat. Add the flour and whisk for 1 minute, until it turns light brown. 2 tablespoons EACH: butter and all-purpose flour
- Add a splash of milk and whisk it into the flour. Continue to whisk in the milk, about ¼ cup at a time, until the sauce is smooth. Once the sauce is smooth, add any remaining milk. Whisk in the parmesan cheese, parsley, salt, pepper, and if using chili flakes. 1 ½ cups whole milk, 1 cup grated parmesan cheese, 1 tablespoon minced parsley, ½ teaspoon EACH: sea salt and pepper, ½ teaspoon crushed chili flakes
- Pour the alfredo sauce over the spaghetti squash and use tongs to mix it together. Divide the spaghetti squash alfredo between the 4 empty spaghetti squash shells.
- Top with mozzarella cheese and broil for 4-5 minutes, until the cheese has melted and is starting to turn golden. Serve right away. 1 cup shredded mozzarella
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More spaghetti squash recipes
Spaghetti Squash Carbonara
Spaghetti Squash Shrimp Scampi
Brown Butter Sage Spaghetti Squash
Spaghetti Squash Breakfast
Spaghetti Squash Alfredo Recipe
Ingredients
- 2 medium spaghetti squash
- 2 tablespoons EACH: butter and all-purpose flour
- 1 ½ cups whole milk
- 1 cup grated parmesan cheese
- 1 tablespoon minced parsley
- ½ teaspoon EACH: sea salt and pepper
- ½ teaspoon crushed chili flakes , optional
- 1 cup shredded mozzarella
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut each spaghetti squash in half lengthwise and remove the seeds and membranes. (Save the seeds to roast !)
- Place the squash cut side up on a baking sheet and roast for 30-40 minutes, until it is tender. Remove it from the oven and when it is cool enough to handle, use a fork to scrape out the spaghetti and place it into a large bowl. Save the squash shells. 2 medium spaghetti squash
- While the squash is baking, make the sauce. Melt the butter in a medium-sized frying pan over medium heat. Add the flour and whisk for 1 minute, until it turns light brown. 2 tablespoons EACH: butter and all-purpose flour
- Add a splash of milk and whisk it into the flour. Continue to whisk in the milk, about ¼ cup at a time, until the sauce is smooth. Once the sauce is smooth, add any remaining milk. Whisk in the parmesan cheese, parsley, salt, pepper, and if using chili flakes. 1 ½ cups whole milk, 1 cup grated parmesan cheese, 1 tablespoon minced parsley, ½ teaspoon EACH: sea salt and pepper, ½ teaspoon crushed chili flakes
- Pour the alfredo sauce over the spaghetti squash and use tongs to mix it together. Divide the spaghetti squash alfredo between the 4 empty spaghetti squash shells.
- Top with mozzarella cheese and broil for 4-5 minutes, until the cheese has melted and is starting to turn golden. Serve right away. 1 cup shredded mozzarella
