Cheesy Spaghetti Squash Casserole

 

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

Do you love Family Fresh Meals? Never miss out on a FUN new meal or idea and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!

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.

 

Have you entered to win the LG EasyClean Double Oven Range giveaway on Family Fresh Meals? What are you waiting for?

Click on picture to enter!
Win LG Easy Clean Double Oven Range

 

 

Comments

  1. Yum, I’m always looking for new low carb dinner ideas. This sounds like a great one.

  2. Hmm with Alfredo sauce… this looks delicious and healthy!

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

  4. 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!

  5. Simple yet yummy recipe. This is much better with potato. Will try to make like this one. Thanks

  6. Thanks for the excellent squash idea. I stuff and cook peppers and tomatoes, but this gives me another avenue to explore.

  7. Do you cut the squash first and scoop out the seeds and THEN cook it? Are steps 1 & 2 in correct order? Thanks.

    • Yep. You cook the squash whole and scoop out the seeds in step two :)

      • 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.

  8. How is this reheated? Has anyone tried it dor leftovers?

    • 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 :)

  9. Don’t know how I never thought of this, I make spaghetti squash all the time it was SO good!

  10. pardon me but are steps 1 and 2 backwards? I always cut mine and scoop seeds first. looks like a great recipe otherwise.

  11. Wonder how this would taste with spaghetti sauce instead of Alfredo (and soy cheese)?

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

  12. 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.

  13. I’ve only had spaghetti squash with tomato sauce; I’m loving this creamy, cheesy spaghetti squash!

  14. 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!

  15. Shirley C says:

    Thanks for the recipe. My husband and I really enjoyed it. YUM

Speak Your Mind

*

Rate this recipe: