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Spaghetti Squash Alfredo Casserole

Dive into a bowl of warm, savory delight with this Spaghetti Squash Alfredo Casserole. Each bite is filled with undeniable flavor, all with just 5 ingredients. This dish doesn’t play around.

A close-up shot of a dish of spaghetti squash Alfredo casserole

There’s something to be said for coming home from a long day of work, putting together a quick casserole, plopping it in the oven for a bit, and then enjoying a nice, warm bowl of creamy, cheesy, savory delight.

It’s just too comforting to handle, like a big, warm hug wrapped up in a yummy layered baking dish.

For me, casseroles are even better when they’re simple to make, use as little ingredients as possible, and provide maximum flavor. Luckily, that’s exactly what this spaghetti squash Alfredo casserole does. It’s cheesy, jam-packed with veggies, and oh, so delicious.

Trust me, you’re gonna love it.

A white bowl filled with a serving of spaghetti squash Alfredo casserole

Here’s what you’ll need

I love a good low-ingredient recipe, and this one fits the bill each and every time. Spaghetti squash casserole calls for only 5 ingredients total, meaning less time spent gathering items at the grocery store and more time spent enjoying each savory bite!

  • Spaghetti Squash: To start this recipe, snag two large, bright yellow spaghetti squash. For the best results, choose two that are void of soft spots and feel firm to the touch.
  • Broccoli: Next up in this recipe, we’ll be using 2 cups of broccoli florets. Cauliflower would also work well here!
  • Olive Oil: We will use olive oil to crisp up the spaghetti squash and the broccoli in the oven.
  • Alfredo Sauce: Rather than making it from scratch, we’re opting for the store bought stuff (because who has time for that on a weeknight?). Choose your favorite Alfredo, 16-oz of any brand or recipe will work.
  • Shredded Mozzarella Cheese: Mix half of it into the casserole to lace your Alfredo casserole with cheesy deliciousness. Sprinkle the rest on top and broil to crispy brown perfection.

How to make Alfredo spaghetti squash

Cooking dinner doesn’t have to be difficult or time consuming, and this recipe proves that. In just 45 minutes (of which only 5 are devoted to prep time), you’ll have a veggie-packed casserole fit for any evening occasion. Share it with guests, freeze it for later, or enjoy a heaping plate to yourself right now!

Step 1: Prep the spaghetti squash
To start, 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 evenly coat the squash. Place the halves cut-side down on a baking sheet and prick the outside with a fork. Then, spread the broccoli florets onto the same baking sheet and drizzle with the remaining olive oil, tossing to coat evenly.

Two cups of broccoli and two spaghetti squash halves placed face-down on a baking sheet

Step 2: Roast the squash
Roast for about 30 minutes, or until the squash is fork tender but still a little firm. The broccoli should be lightly browned (if it cooks more quickly, take it out of the oven earlier than the squash). When the squash is finished, flip it over and allow it to cool enough to touch.

Two cups of broccoli and two spaghetti squash halves filled with squash strands on a baking sheet

Step 3: Spaghettify the squash and broccoli
Next, use a fork to scrape the strands from the inside of the spaghetti squash.

A casserole dish filled with spaghetti squash strands, Alfredo sauce, mozzarella cheese, and broccoli

Step 4: Assemble the casserole
In a large bowl, stir together the spaghetti squash strands, roasted broccoli, Alfredo sauce, and ½ cup of the cheese. Pour everything into a large casserole dish and gently pack it so that it’s an even layer. Then, sprinkle with the remaining ½ cup of cheese.

A casserole dish filled with spaghetti squash strands, Alfredo sauce, mozzarella cheese, and broccoli

Step 5: Broil until melty
Finally, switch the oven to broil and add the casserole dish. Cook for just a few minutes, watching closely until the cheese has melted and turned golden brown.

A casserole dish filled with cooked spaghetti squash Alfredo casserole

Spice up your casserole with extra add-ons

When making your casserole, there are a number of ways that you can customize it and add ingredients to make it your very own.

Get spicy
Add your favorite spices and seasonings to give your dish extra flavor. You can try oregano, garlic powder, onion powder, or even red pepper flakes.

Add veggies
Pack in the extra veggies by using whatever you’d like! You can use green peppers, red onions, or even sautéed mushrooms.

A white bowl filled with a serving of spaghetti squash Alfredo casserole

Recipes that pair well with spaghetti squash Alfredo casserole

Once your Alfredo is ready to enjoy, it needs a yummy sidekick! Here are some delicious (and easy!) dishes that pair well with this casserole and can be ready in only a few minutes.

Spaghetti Squash Alfredo Casserole

Dive into a bowl of warm, savory delight with this easy Spaghetti Squash Alfredo Casserole recipe. Just 5 ingredients and 5 minutes of hands-on time!
Print Pin Rate
Course: Main Dishes, Pastas
Cuisine: American, Italian
Keyword: spaghetti squash alfredo, spaghetti squash alfredo casserole
Diet: Gluten-Free, Low Carb, Vegetarian
Occasion: Christmas, Thanksgiving, Valentine’s Day
Time: 45 minutes or less
Prep: 5 mins
Cook: 40 mins
Total: 45 mins
Servings: 4 servings
Calories: 318kcal
Author: Sarah Bond
4.5 from 2 votes

INGREDIENTS

  • 2 large spaghetti squash
  • 2 cups broccoli florets 150 g
  • 2 Tbsp olive oil 30 mL
  • 1 16-oz jar Alfredo sauce about 1 ½ cups, 453 g
  • 1 cup shredded mozzarella cheese divided, 100 g

INSTRUCTIONS

  • Prep: Preheat oven to 400°F (204°C). Cut spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with most of the olive oil and rub to evenly coat. Place cut-side down on a baking sheet and prick the outside with a fork. Spread broccoli florets onto the same baking sheet and drizzle with remaining olive oil, tossing to coat it evenly.
  • Roast: Roast for about 30 minutes, or until squash is fork tender but still a little firm. Broccoli should be lightly browned (if it cooks more quickly, take it out of the oven earlier than the squash). When squash is finished, flip it over and allow to cool enough to touch.
  • Spaghettify: Use a fork to scrape strands from the inside of the spaghetti squash.
  • Assemble: In a large bowl stir together spaghetti squash strands, roasted broccoli, Alfredo sauce, and ½ cup of the cheese. Pour into a large casserole dish and gently pack so that it's in an even layer. Sprinkle with remaining ½ cup of cheese.
  • Broil: Switch the oven to broil and add casserole dish. Cook for just a few minutes, watching closely until the cheese has melted and turned golden brown.

NOTES

Store leftovers in an airtight container in the fridge for 4 to 5 days.
 

NUTRITION

Serving: 1serving | Calories: 318kcal | Carbohydrates: 20.2g | Protein: 9.6g | Fat: 24.6g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 792mg | Potassium: 362mg | Fiber: 1.2g | Sugar: 2.8g | Calcium: 223mg | Iron: 1mg
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Recipe Rating




  1. Dara says:

    Family thought it would be “too much cheese” besides the Alfredo sauce, we’re lactose intolerant. So I made the sauce with soy milk (thickest) instead of cream, but with real butter and parm. I ended up adding GF spaghetti noodles to this, spaghetti squash is just not a hit here. This recipie was the only way they’ve ever eaten more than a bite of spaghetti squash so this must be good! I liked it.4 stars

    1. Sarah says:

      Happy to hear you liked it, Dara! Those substitutions sound tasty! 😀

  2. GW says:

    Loved it. What a great twist with squash5 stars

    1. Sarah says:

      Thanks so much! 😀

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