Alfredo Spaghetti Squash Casserole Recipe

Introduction

This Alfredo Spaghetti Squash Casserole is a comforting, lighter twist on traditional Alfredo pasta. Roasted spaghetti squash strands combined with creamy Alfredo sauce and tender broccoli make for a deliciously satisfying meal. It’s perfect for a cozy dinner that feels indulgent without being heavy.

Ingredients

• 2 large spaghetti squash
• 2 cups broccoli florets (about 150 g)
• 2 tablespoons olive oil (30 mL)
• 1 16-oz jar Alfredo sauce (about 1 ½ cups, 453 g)
• 1 cup shredded cheese (such as mozzarella or Parmesan), divided

Instructions

1. Step 1: Preheat the oven to 400°F (204°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with most of the olive oil and rub to coat evenly. Place cut-side down on a baking sheet and prick the outside with a fork.
2. Step 2: Spread the broccoli florets on the same baking sheet and drizzle with the remaining olive oil, tossing to coat them evenly.
3. Step 3: Roast for about 30 minutes, or until the squash is fork tender but still slightly firm. The broccoli should be lightly browned; remove it earlier if it cooks faster than the squash. When done, flip the squash over and allow it to cool enough to handle.
4. Step 4: Use a fork to scrape the strands from the inside of the spaghetti squash into a large bowl.
5. Step 5: Add the roasted broccoli, Alfredo sauce, and half of the shredded cheese to the bowl. Stir gently to combine.
6. Step 6: Transfer the mixture into a large casserole dish, spreading it out evenly. Sprinkle the remaining cheese on top.
7. Step 7: Switch the oven to broil and place the casserole dish inside. Broil for a few minutes, watching closely until the cheese melts and turns golden brown. Remove from the oven and serve warm.

Tips & Variations

• For extra flavor, add cooked chicken or sautéed mushrooms to the casserole before baking.
• Try using a mix of cheeses like mozzarella and Parmesan for a richer taste.
• If you prefer a spicier dish, sprinkle red pepper flakes into the Alfredo mixture.
• Be careful during broiling—cheese can burn quickly, so watch it closely.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave in short intervals, stirring occasionally. The casserole may dry out slightly when reheated, so consider adding a splash of milk or extra Alfredo sauce to keep it creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked broccoli instead of roasting it?

Yes, you can use steamed or blanched broccoli, but roasting adds extra flavor and a slight crispness that enhances the dish.

Is this recipe gluten-free?

Yes, spaghetti squash is naturally gluten-free, and most Alfredo sauces are gluten-free as well. Be sure to check the labels on any store-bought Alfredo sauce to confirm.

Alfredo Spaghetti Squash Casserole Recipe

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★★★★★

4.9 from 121 reviews

This Alfredo Spaghetti Squash Casserole is a light and creamy twist on classic pasta Alfredo, featuring roasted spaghetti squash strands mixed with tender broccoli florets and rich Alfredo sauce, all topped with melted cheese. It’s a comforting, low-carb alternative that’s perfect for a cozy dinner or a nutritious family meal.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 30 minutes roasting + 5 minutes broiling
• Total Time: 50 minutes
• Yield: 4–6 servings 1x
• Category: Casserole
• Method: Roasting
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 large spaghetti squash
• 2 cups broccoli florets (150 g)
• 2 Tbsp olive oil (30 mL)
• 1 16-oz jar Alfredo sauce (about 1½ cups, 453 g)
• 1 cup shredded cheese, divided (choose a melting cheese like mozzarella or a blend)

Instructions

1. Prep the Squash and Broccoli: Preheat the oven to 400°F (204°C). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides of the squash with most of the olive oil and rub it evenly to coat. Place the squash halves cut-side down on a baking sheet. Prick the outside of the squash with a fork. Spread the broccoli florets on the same baking sheet and drizzle with remaining olive oil, tossing them to coat evenly.
2. Roast: Roast the squash and broccoli for about 30 minutes, or until the squash is fork-tender but still retains a slight firmness. The broccoli should be lightly browned; if it cooks faster, remove it from the oven earlier. When the squash is done, flip it over and allow it to cool until safe to handle.
3. Spaghettify: Use a fork to scrape the inside of each squash half, separating it into spaghetti-like strands.
4. Assemble the Casserole: In a large bowl, combine the spaghetti squash strands, the roasted broccoli, Alfredo sauce, and half of the shredded cheese. Mix gently to combine. Transfer this mixture into a large casserole dish, spreading it into an even layer. Sprinkle the remaining half cup of shredded cheese evenly over the top.
5. Broil: Turn the oven setting to broil. Place the casserole dish under the broiler for a few minutes, watching closely until the cheese melts and turns golden brown and bubbly. Remove from oven promptly to prevent burning.

Notes

• Choose a good quality Alfredo sauce for the best flavor or make your own from scratch.
• If you prefer, substitute the broccoli with other vegetables like cauliflower or spinach.
• Use a sharp fork to easily scrape spaghetti squash strands.
• Keep a close eye while broiling as the cheese can burn quickly.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: spaghetti squash casserole, Alfredo sauce casserole, roasted spaghetti squash, broccoli casserole, low-carb Italian casserole