Alfredo Spaghetti Squash Casserole Recipe
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.
- 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
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
- 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.
- 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.
- Spaghettify: Use a fork to scrape the inside of each squash half, separating it into spaghetti-like strands.
- 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.
- 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
