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

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

  2. 4 stars
    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.

  3. 4 stars
    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!

  4. Shirley C says:

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

  5. 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 🙂

    1. The hard blocks work just fine 🙂 I wouldn’t use Fat Free cheese, since it doesn’t melt well. Hope you enjoy!

  6. 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.

  7. Cauliflower gives me gas as does dairy .So I make an alternative Alfredo sauce using a cup of soaked raw cashews and a jar of roasted red peppers pureed with a litle garlic and salt to taste.