Spaghetti Squash Alfredo

Keto friendly. A low carb delight. Spaghetti squash alfredo is a guilt-free side dish that is packed with flavor.

I started making this when spaghetti squash became a “thing” and when I was trying to drop the baby weight.

It’s simple to make and something I now crave often.

Here is how I make it.

Slice a spaghetti squash in half and scoop out the seeds and other stringy junk.

Using a pastry brush, baste the squash with olive oil. Season with salt and pepper.

On a sheet pan lined with foil, turn the squash face down.

Place in a preheated 375 degree oven and cook for about 40 minutes or until squash is fork tender.

Next, make the alfredo.

Melt a little butter and olive oil in a skillet over medium heat. Saute garlic for about a minute, careful not to burn.

Add half and half and cook until it is at a slight simmer. Stir constantly!

Stir in cream cheese until melted. Add romano cheese. Add salt and fresh cracked pepper to taste.

Remove the squash from the oven. Using a fork, shred the “spaghetti” and place in a bowl.


Pour the sauce over the spaghetti squash and toss around.



Spaghetti Squash Alfredo

1 spaghetti squash

olive oil

salt and pepper

1 tbsp. olive oil

1 tbsp. butter

2 cloves garlic, minced

1 cup half and half

4 oz. cream cheese

1/2-1 cup Romano or Parmesan cheese ****See Note


Preheat oven to 375 degrees.

Cut squash in half, remove seeds and “stringy” membrane.

Using a pastry brush, baste with olive oil and season with salt and pepper.

Bake for about 40 minutes or until fork tender (bake time depends on size of squash).

In a skillet over medium heat, melt butter and olive oil, sauté garlic for about a minute being careful not to burn.

Add half and half and cook for a few minutes until it starts to slightly simmer.

Stir in cream cheese until melted and sauce is smooth.

Add Romano or Parmesan cheese.

****Note – depending on the type or brand of cheese you use affects saltiness. Start with 1/2 cup and add more if needed.

Add salt and pepper last, after you tasted everything.

Shred the squash with a fork and place in a bowl.

Pour sauce over the “spaghetti.” Stir well and serve.


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