Cheesy Spaghetti Squash Casserole

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Do you love Fettuccine Alfredo, but hate the calories and the carbs?

Cheesy Spaghetti Squash - FamilyFreshMeals.com

I really enjoy pasta. Ok. Who am I kidding. I OBSESS over pasta. But those carbs never agree with my diet. And who doesn’t love the creaminess of Alfredo sauce? Am I right?

This Cheesy Spaghetti Squash Casserole delivers all that creamy goodness, in a low calorie, low carb fashion.

For those of you not familiar with spaghetti squash, it is a  fun squash, that when steamed or roasted, shreds up just like pasta. {I’ll show you in the directions}  Both of my girls thought they were eating pasta!

The light Alfredo sauce I used was only 45 cals, 3 grams of fat and 4 grams of carbs. Then using skim milk mozzarella cheese, one serving of this meal was about 175 calories. Whoop Whoop!

Compared to the usual 700 calorie per serving pasta dish, I say this is a WINNER!

Cheesy Spaghetti Squash Casserole

Ingredients:

Serves 4

– 2 spaghetti squash

– 1 jar (10-15 oz) Light Alfredo Sauce ( or try out MOMables Homemade Alfredo Sauce)

– 1 and 1/3  cups of shredded mozzarella cheese (depending on what %fat cheese you use, cals may vary)

– salt and pepper to taste.

Directions:

NOTE: before getting started, remember to clean your squash using my easy peasy technique :)

1. Place squash on a rimmed baking sheet. Make 2-3 vents in the squash by poking deep slits with a sharp knife. Bake in oven for 60-65 minutes at 350 degrees. Remove from oven and let rest for 10-15 minutes.

Cheesy Spaghetti Squash Casserole- Step 1

2. Cut squash in half, length wise, and scoop out seeds.

3. With a fork, shred the inside of the squash, forming your “spaghetti noodles”. Season with a little salt and pepper.

4. Now add in 1/4 cup of Alfredo sauce to each squash half. Mix well until all your squash noodles are covered. Top with 1/3 cup of shredded cheese.

5. Place squash under the broiler for 2-3 minutes until bubbly and melted.

Cheesy Spaghetti Squash Casserole  - steps

Cheesy Spaghetti Squash Casserole

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XO
Corey, Darryl, Big D & Little D

Recipe adapted  from The Comfort of Cooking

4.6 from 7 reviews
Cheesy Spaghetti Squash Casserole
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 spaghetti squash
  • 1 jar (10-15 oz) Light Alfredo Sauce ( or try out MOMables Homemade Alfredo Sauce)
  • 1 and ⅓ cups of shredded mozzarella cheese (depending on what %fat cheese you use, cals may vary)
  • salt and pepper to taste.
Instructions
  1. Place squash on a rimmed baking sheet. Make 2-3 vents in the squash by poking deep slits with a sharp knife. Bake in oven for 60-65 minutes at 350 degrees. Remove from oven and let rest for 10-15 minutes.
  2. Cut squash in half, length wise, and scoop out seeds.
  3. With a fork, shred the inside of the squash, forming your "spaghetti noodles". Season with a little salt and pepper.
  4. Now add in ¼ cup of Alfredo sauce to each squash half. Mix well until all your squash noodles are covered. Top with ⅓ cup of shredded cheese.
  5. Place squash under the broiler for 2-3 minutes until bubbly and melted.

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Comments

  1. Ashley says

    This looks awesome. I am making it tonight, my family has never had Spaghetti squash so I hope they like it.

  2. says

    This is a great and easy recipe! I love fresh whole cooking ! Too hot currently for the oven but this could probably be just as delish on the BBQ!

      • Nancy says

        The squash can be scraped right down to the skin. The version you show looks like there is another 3/4 inch of good spaghetti pulp to go. It scrapes easily right to the edges.

    • Corey says

      I have never had a problem. And if it is, a little olive oil or avocado oil sprinkled on would do the trick. I hope that helps :)

    • Corey says

      I make one with spaghetti sauce too! So yummy. I actually do many variations. I’ll work on getting those recipes posted!

  3. Melissa says

    This was my first meal with spaghetti squash and it was a hit!! I went a head and put more alfredo sauce since there was not much left over and the squashes seemed a lot bigger inside than I imagined. The only thing is that when we cut in half it was hard (had never seen one open before to be honest) to determine what was seed/pulp and flesh. I felt I was wasting trying to fish out the seeds….New easy great dish and I will probably pair with your crockpot suggestion for cooking and skip using the oven for a whole hour. Thank you for the recipe.

  4. Sharon says

    I scooped out the “spaghetti” from one squash, mixed with 1/2 jar of Light Alfredo Sauce and put in 9×13 glass casserole dish; steamed a bag of broccoli and put in a bowl with chunks of leftover chicken and the rest of the Alfredo Sauce; put the broccoli and chicken combo on top of the spaghetti squash and sprinkled about a cup of low fat Mozzarella and baked for about 20 minutes in a 350 degree oven. Hubby and I loved it!

  5. Sher says

    Corey, did you use a hard block of mozzarella cheese shredded or the more moist mozzarella that usually comes in a ball? I am excited to make this but don’t want to mess it up using the wrong kind of cheese :)

  6. Brenda says

    Tried this and LOVED it! Thanks for the recipe. …helpful hint… I always poke a few holes in my spaghetti squash and microwave it for 10-12 minutes. Comes out perfectly. (I also used a cauliflower “Alfredo” sauce to lower carbs.

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