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