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Made with just 5 ingredients, Alfredo spaghetti squash casserole is filled with undeniable flavor while still being low in carbs! It’s so easy to make and with such classic flavors that it’s always a hit at the dinner table. This dish doesn’t play around.
save this recipe!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.
And that’s exactly what this spaghetti squash Alfredo casserole does. Trust me, you’re gonna love it.
- Cheesy: It’s cheesy, jam-packed with veggies, and oh, so delicious. You’d never know it’s low in carbs.
- Minimal Ingredients: You don’t need many ingredients to bring the flavor, just the right ingredients.
- Simple to Make: You just roast, mix, and broil. With no proteins to cook, this recipe is also super fast.
Reader rating
“This recipe was the only way my family have ever eaten more than a bite of spaghetti squash so this must be good! I liked it.” —Dara
Here’s what you’ll need
I love a good low-ingredient recipe, and this one fits the bill each and every time. This means less time spent gathering items at the grocery store and more time spent enjoying each savory bite of this squash casserole. Jump to the recipe card for exact measurements and substitutions.
- Spaghetti Squash: To start this recipe, snag two large, bright yellow spaghetti squash. Choose two that are void of soft spots and feel firm to the touch.
- Broccoli: Next in this recipe, we’ll use 2 cups of broccoli florets. Fresh works best, but 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 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.
Freeze it!
This recipe makes a great freezer dish. Make it completely, let it cool, then freeze it. You can either freeze it in an aluminum tray, a freezer-safe baking dish, or a ziplock bag laid flat. When you want to enjoy it, reheat it from frozen or pop the frozen block into a slow cooker to reheat throughout the day.
flavorful variations
When making your casserole, there are a number of ways that you can customize it and add ingredients to make it your very own.
- Add veggies like green peppers, red onions, or even sautéed mushrooms.
- Add chickpeas, crispy air fryer chickpeas especially, are a fun addition to this dish (similar to how we do in this vegan chickpea alfredo recipe).
- Add protein by making the cottage cheese alfredo sauce from this casserole instead of using store bought here.
more spaghetti squash recipes
Alfredo Spaghetti Squash Casserole (5 Ingredients!)
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
Nutrition
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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.
Happy to hear you liked it, Dara! Those substitutions sound tasty! 😀
Loved it. What a great twist with squash
Thanks so much! 😀
What does one serving size equal?
A half of a spaghetti squash (this serves 4) 😀
Great recipe. Will probably add sautéed mushrooms, onions, and garlic the next time.
What would be the best way to prepare this to freeze, and directions to thaw and cook later?
I would freeze it in individual portions, tightly sealed in the freezer. When ready to enjoy, either pop it directly in the oven, or thaw and microwave it 😀
This recipe is EVERYTHING. I love making spaghetti squash but was doing the same recipe over and over never thinking to do alfredo?! holy smokes! The best part is I don’t feel like a fat piece of crap after eating the whole thing:)
It’s such a game changer, right?! Enjoy!! 😀
The spaghetti squash was cooked to perfection following this recipe. It’s only my personal taste, of course, but I found it lacked seasoning.
Very Yummy. I made it for dinner,very good.
I’m so happy to hear it, Barbara! 😀
Does the book contain All of the recipes I see on Facebook?
Thank you
It contains over 100 of our reader-favorites!
I just made this today and it was really quick and yummy! Great for a weeknight! Thank you so much!
I’m so glad to hear you enjoyed it, Bella!