YaYa’s Spaghetti Squash Alfredo
Ingredients
- 1 spaghetti squash halved and roasted
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- 2 tbsp butter
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
- Scrape the cooked spaghetti squash into strands.
- Heat butter in a pan, add garlic, then pour in cream.
- Stir in Parmesan and season with salt and pepper.
- Toss with squash strands and serve.
Yaya’s Tips for Success
This simple yet satisfying Spaghetti Squash Alfredo is a lighter take on a creamy favorite, and let me tell you, it’s hard to believe something this rich and comforting can come from a vegetable base. I’ve made this dish countless times when I’m craving the coziness of a pasta night but want to keep things on the lighter side. It’s buttery, garlicky, and full of Parmesan flavor, and it pairs perfectly with a crisp green salad or a side of roasted chicken.
- Always roast your spaghetti squash cut-side down so it caramelizes a bit and holds its structure.
- If the Alfredo sauce gets too thick, add a splash of milk to loosen it up just before tossing with the squash.
- Use freshly grated Parmesan instead of pre-shredded for the smoothest, most flavorful sauce.
Yaya’s Customization Ideas
You can make this dish your own in so many ways.
- Sometimes I stir in a handful of sautéed mushrooms or baby spinach for extra vegetables.
- A little cooked chicken or shrimp turns it into a heartier main dish.
- If you prefer a touch of spice, a dash of crushed red pepper flakes does wonders.
Yaya’s Original Recipe Card
