Spaghetti Squash Alfredo Boats
Enjoy a healthy twist on classic Alfredo with Spaghetti Squash Alfredo Boats, combining tender squash strands topped with creamy Alfredo sauce and melted cheese for a satisfying low-carb meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of the squash halves with olive oil and season with salt and pepper.
- Place squash halves cut-side down on a baking sheet and roast for 40-45 minutes, until tender.
- Using a fork, scrape the flesh to create spaghetti-like strands and transfer to a bowl, leaving a small layer inside the shell.
- Mince the roasted garlic and stir into the Alfredo sauce.
- Mix the Alfredo sauce with the squash strands.
- Fill each squash half with the Alfredo and squash mixture.
- Top evenly with mozzarella and Parmesan cheese.
- Bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
For added protein, sprinkle cooked, shredded chicken or sautéed mushrooms into the Alfredo mixture before baking.
Find it online: https://cakesbybelinda.com/spaghetti-squash-alfredo-boats/