Spaghetti Squash Alfredo

Spaghetti Squash Alfredo

26

"It looks like Fettuccine Alfredo, but it's actually tender spaghetti squash, baked to perfection and tossed with a creamy Swiss cheese sauce."
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Ingredients

1 h 10 m servings 136 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 872 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Pierce squash with fork or skewer in several places. Bake at 350 degrees F for 50 minutes or until the squash is fork-tender. Cut in half, scoop out and discard seeds. Scrape the flesh with fork to separate the spaghetti-like strands.
  2. Stir the soup, water and milk in a 2-quart saucepan. Heat over medium heat to a boil. Stir in the Swiss cheese.
  3. Place the hot spaghetti squash in a 2-quart serving bowl. Pour the soup mixture over the squash. Toss to coat. Sprinkle with Parmesan cheese, parsley, and chives.

Reviews

26
  1. 35 Ratings

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Most helpful positive review

I've made this recipe twice now and used Cream of Mushroom and Cream of Chicken. I used half a can of milk instead of the milk and water. To save time, I just scooped the sauce over the squash l...

Most helpful critical review

My vegetarian girlfriend really enjoyed this, but I wasn't a fan. The sauce was very watery. I would cut down on the water and add a little more cheese.

I've made this recipe twice now and used Cream of Mushroom and Cream of Chicken. I used half a can of milk instead of the milk and water. To save time, I just scooped the sauce over the squash l...

My children absolutely loved this (ages 20 mo, 4 and 8 yr). My husband and I both felt that it needed some garlic; so I sauteed some garlic in a pan and added it to our portion of the squash. I ...

My vegetarian girlfriend really enjoyed this, but I wasn't a fan. The sauce was very watery. I would cut down on the water and add a little more cheese.

I loved this! I made it with cream of mushroom soup and just half a can of milk - on the side I sautee'd some garlic, onions and mushrooms then put spinach in at the end - and added this to the ...

Our family really enjoyed this - what a pleasant way to enjoy this veggie! We made a few necessary changes, due to what we had on hand, but like others, we did find it a bit bland. (Our only c...

I should not be rating this because I did not make the Alfredo sauce according to the recipe, as I usually do not cook with canned soups and did not have any on hand. I also used a different me...

I followed some of the suggestions and modified the recipe to add one clove of garlic (minced), 1 cup of milk (instead of 3/4 c water and 1/4 cup milk) and sauted mushrooms. My very meat-centric...

I guess my Spaghetti squash was bigger than I thought cause 50 minutes left it still crunchy. Even though I messed up we still really liked it! I did make a few changes. Didnt have Swiss so used...

I, too, used all milk instead of water and added a little seasoned salt. Some reviewers complained of the dish being watery so I strained my squash before combining it with the other ingredient...