Cheesy Spaghetti Squash Casserole

Cheesy Spaghetti Squash served on a while plate with a fork lifting up a bite of squash

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!

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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

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.2 spaghetti squash on a foil lined baking sheet
  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.

collage image showing spaghetti squash but in half on a cutting board, then a fork shredding squash, and shredded cheese topping squash

Child sitting at a table eating the Cheesy Spaghetti Squash Casserole

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4.58 from 7 votes

Cheesy Spaghetti Squash Casserole

Do you love Fettuccine Alfredo but hate the calories and the carbs? Then you are going to LOVE my Cheesy Spaghetti Squash Casserole! So easy, so healthy!
Prep Time 3 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 18 minutes

Ingredients
 

  • 2 spaghetti squash
  • 1 15 oz Light Alfredo Sauce
  • 1 1/3 cups shredded mozzarella cheese
  • salt and pepper to taste.

Instructions

  • 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.
  • Cut squash in half, length wise, and scoop out seeds.
  • With a fork, shred the inside of the squash, forming your "spaghetti noodles". Season with a little salt and pepper.
  • 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.
  • Place squash under the broiler for 2-3 minutes until bubbly and melted.

Video

Nutrition

Calories: 453kcal | Carbohydrates: 37g | Protein: 14g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 99mg | Sodium: 1030mg | Potassium: 549mg | Fiber: 7g | Sugar: 15g | Vitamin A: 830IU | Vitamin C: 10.1mg | Calcium: 300mg | Iron: 1.7mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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Post updated August 2020

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25 Comments

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

  2. 5 stars
    This looks awesome. I am making it tonight, my family has never had Spaghetti squash so I hope they like it.

  3. 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!

  4. 4 stars
    Simple yet yummy recipe. This is much better with potato. Will try to make like this one. Thanks

  5. 5 stars
    Thanks for the excellent squash idea. I stuff and cook peppers and tomatoes, but this gives me another avenue to explore.

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

    1. Yep. You cook the squash whole and scoop out the seeds in step two 🙂

      1. 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.

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

    1. 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 🙂

  8. 5 stars
    Don’t know how I never thought of this, I make spaghetti squash all the time it was SO good!

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

    1. Nope, I scoop the seeds out second. It makes the process a whole lot easier!