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Spaghetti Squash Alfredo Boats

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Spaghetti Squash Alfredo Boats combine tender roasted spaghetti squash strands with a creamy, cheesy Alfredo sauce, baked inside the squash shells for a healthy and comforting Italian-inspired meal.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup cream cheese, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup mozzarella cheese, shredded

Instructions

  1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Drizzle the cut sides with 1 tablespoon olive oil and place them cut-side down on a baking sheet. Roast for 40 minutes or until the squash is tender.
  3. While the squash roasts, heat the remaining olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  4. Pour in the heavy cream, then stir in the cream cheese until melted and combined.
  5. Add Parmesan cheese, salt, pepper, and nutmeg, stirring until the sauce thickens, about 3-5 minutes.
  6. Remove the squash from the oven and use a fork to scrape out the spaghetti-like strands, leaving about 1/2 inch of flesh to keep the boats intact.
  7. Mix the squash strands with the Alfredo sauce and half of the chopped parsley.
  8. Spoon the mixture back into the squash shells, then sprinkle mozzarella cheese evenly over the top.
  9. Return to the oven and bake for another 10-15 minutes until the cheese is melted and bubbly.
  10. Garnish with the remaining parsley before serving warm.

Notes

For added protein, try topping the Alfredo boats with grilled chicken or sautéed mushrooms. Serve with a side salad for a complete meal.

Find it online: https://dumafoods.com/spaghetti-squash-alfredo-boats/