Spaghetti squash filled with a creamy spinach alfredo sauce; then topped with fresh mozzarella cheese and baked until hot and bubbly.
Do you ever crave a hearty bowl of pasta, but feel guilty about the carbs? Not to worry, because this Spinach Alfredo Spaghetti Squash will satisfy your cravings!
With its tender strands of squash coated in a creamy, rich alfredo sauce, mixed with the added health benefits of spinach, this dish will become a staple in your dinner rotation.
We all love Fettuccine Alfredo, it's a classic Italian dish after all. However, it's so heavy and can leave you feeling tired and bloated.
This low carb and gluten free recipe can be ready in about 30 minutes and makes a delicious side dish or meatless meal. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this spinach alfredo spaghetti squash you're going to need the following ingredients:
Spaghetti Squash: You'll want to find a large squash that is approximately 2-3 pounds.
Butter
Minced Garlic
Half & Half: You can also use regular milk or heavy cream. I opted for the middle so the sauce was still silky smooth.
Grated Pecorino Romano Cheese
Spinach: I used 2 cups of defrosted and drained frozen spinach, but you if you're using fresh spinach, increase to 5 cups.
Fresh Mozzarella Cheese: I opted for fresh mozzarella and diced into cubes, but you can use slices or even shredded cheese.
Kosher Salt
Black Pepper
Gather and prepare all of your ingredients before making this recipe.
Cook the Spaghetti Squash
You can either bake or microwave the spaghetti squash. To save time, I used the microwave method.
Carefully cut the spaghetti squash in half horizontally; then using a spoon scrape out the seeds. Place the halves flesh side down on a microwave safe plate and add 2-3 tablespoons of water.
Cook in the microwave on high 10-15 minutes or until the outer skin is soft to touch. The plate may be hot so carefully remove the plate from the microwave.
Allow to cool slightly before scraping out the strands with a fork. Save the shells and place them on a sheet pan.
Make the Spinach Alfredo Sauce
While the spaghetti squash is cooking you can make the spinach alfredo sauce. Defrost the spinach in a microwave steamer for approximately 5-6 minutes on high; then drain as much excess liquid as you can.
In a large pot, melt the butter over medium high heat; then add the garlic and cook for 1 minute. Add the half & half and grated Pecorino Romano cheese; then bring to a boil.
Cook until the sauce thickens 4-5 minutes; then add the spinach and the spaghetti squash strands and mix well until combined; then season with salt and pepper.
Assemble and Bake
When ready to cook, preheat the oven to 425 degrees F. Divide the mixture between the two squash shells; then top with the fresh Mozzarella cheese. You can also place the mixture in a casserole dish instead of the spaghetti squash shells.
Place the sheet pan in the oven and bake for 15 minutes or until the cheese is melted and the casserole is hot and bubbly.
Serving Suggestions
In keeping with Italian cuisine, you can serve this spinach alfredo spaghetti squash with Chicken Balsamico, Parmesan Rosemary Pork Cutlets or Tuscan-Style Grilled Rib Eye Steak.
Nutritional Information
Compared to regular fettuccine alfredo, this spinach alfredo spaghetti squash has 62g less carbs and 335 fewer calories than regular fettuccine alfredo.
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Spinach Alfredo Spaghetti Squash
Equipment
Ingredients
- 1 large spaghetti squash (2-3 pounds)
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 2 cups half and half
- ¾ cup grated pecorino romano cheese
- 2 cups frozen chopped spinach (defrosted and drained)
- 8 ounces fresh mozzarella (diced into cubes)
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
Cook the Spaghetti Squash
- Carefully cut the spaghetti squash in half horizontally; then using a spoon scrape out the seeds. Place the halves flesh side down on a microwave safe plate and add 2-3 tablespoons of water.
- Cook in the microwave on high 10-15 minutes or until the outer skin is soft to touch. The plate may be hot so carefully remove the plate from the microwave.
- Allow to cool slightly before scraping out the strands with a fork. Save the shells and place them on a sheet pan.
Make the Spinach Alfredo Sauce
- While the spaghetti squash is cooking you can make the spinach alfredo sauce. Defrost the spinach in a microwave steamer for approximately 5-6 minutes on high; then drain as much excess liquid as you can.
- In a large pot, melt the butter over medium high heat; then add the garlic and cook for 1 minute. Add the half & half and grated Pecorino Romano cheese; then bring to a boil.
- Cook until the sauce thickens 4-5 minutes; then add the spinach and the spaghetti squash strands and mix well until combined; then season with salt and pepper.
Assemble and Bake
- When ready to cook, preheat the oven to 425 degrees F. Divide the mixture between the two squash shells; then top with the fresh Mozzarella cheese. (You can also place the mixture in a casserole dish instead of the spaghetti squash shells.)
- Place the sheet pan in the oven and bake for 15 minutes or until the cheese is melted and the casserole is hot and bubbly.
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