Healthy Spaghetti Squash Alfredo

Welcome fall with this creamy, healthy and comforting spaghetti squash alfredo recipe… Plus, it only takes 20 minutes to make!



  • 1 medium spaghetti squash (about 1 pound)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup + 2 tablespoons 1% milk
  • 1/2 teaspoon powdered chicken stock
  • 1 tablespoon soy sauce
  • 2 tablespoons parsley (roughly chopped)
  • 2 stalks scallions (finely chopped)
  • 2 tablespoons chives (finely chopped)
  • freshly grated parmesan cheese for sauce and as topping (optional)


  1. Slice both ends of spaghetti squash and slice in half lengthwise. Scrape off the seeds and place in a microwave-safe baking dish or tupperware, skin facing up. Fill the dish with one inch of water and microwave for 12-15 minutes, until spaghetti squash is tender.
  2. Gently fluff and separate the strings with a fork and transfer to a bowl.
  3. In a small pot over medium high heat, melt butter and slowly add flour. Whisk continuously for 1-2 minutes, until the flour turn light brown.
  4. Slowly add milk while whisking and add chicken stock powder and soy sauce.
  5. Add about 1 tablespoon parmesan cheese and whist until smooth (this step is optional).
  6. Bring to a boil, lower heat to a simmer and whisk continuously until sauce has thicken (1-2 minutes).
  7. Turn the heat off and set aside.
  8. Divide spaghetti evenly among 4 bowls and top with alfredo sauce and parmesan cheese.
  9. Garnish with chives, scallions and parsley and season with salt and pepper. Serve immediately.


This spaghetti squash alfredo doesn’t keep well in the fridge for more than a day. It’s best when eaten fresh and warm.

Keywords: recipe, side dish, Thanksgiving, Christmas

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