Spaghetti Squash Alfredo

As I’ve mentioned before, I love pasta. However I really try to eat more veggies than carbs. Then one day I discovered spaghetti squash and we began a beautiful, lasting relationship together. The thing about spaghetti squash is that, it is in fact a squash, so you can’t really go into this relationship expecting it to be a perfect substitute for pasta. It isn’t. It’s a different taste and texture, but there are plenty of recipes that are pretty wonderful, like this one from Bloglovin’.

Spaghetti Squash Alfredo


  • 1 small head of cauliflower
  • 1 small shallot, minced
  • 1 large clove garlic, minced
  • 1/2 cup non fat milk
  • 1 oz (2 Tbsp) plain Greek Yogurt
  • 2 Tbsp freshly grated Parmesan cheese or low fat mozzarella
  • Sea salt and freshly ground black pepper, to taste
  • Dijon mustard (I use about 1 tsp) and lemon juice to taste (I actually prefer lime juice, about 1 tsp)
  • I also like to add a pinch of nutmeg


  1. Cut the squash length wise with a sharp knife, then scrape out the seeds. Preheat your oven to 360 F and place both halves skin side down on a baking sheet and spray flesh with cooking spray. Bake for 35 minutes or until tender.
  2. While the squash cooks, start to prepare the Alfredo sauce. Put all ingredients into a pot and bring to a boil, then cover and simmer 15 minutes. Beat all of the ingredients with either a food processor or regular blender until smooth. Set this aside.
  3. Once the squash is cooked, use a fork to pull out the middle. It will look just like pasta!
  4. Pour the sauce over the squash and add a little extra cheese on top and place it back into the oven for 5 minutes or until melted.

For more delicious recipes, visit


2 Comments on “Spaghetti Squash Alfredo

  1. Hi! What would the container servings look like for this recipe?


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