Lightened-Up Spaghetti Squash Alfredo

Lightened-Up Spaghetti Squash Alfredo |

Fall is coming, fall is coming! Four more days until it’s officially autumn.

Right now, I’m headed west to Arizona, away from the fall weather that’s approaching. Hello, temperatures over 100°F every day. 😉 However, I am looking forward to the lesser humidity when compared to South Carolina.

I’ve never been to Arizona and I’m curious to see what it’ll be like. I’ll be in southwest corner in the city of Yuma (and every time I tell my husband or any man for that matter that I’m going to Yuma, they say, ‘3:10 to Yuma?’…boys and their cowboy movies). Since I’ll be heading away from autumn to desert, I thought it was only appropriate to make it fall-like here on the website. 🙂

Lightened-Up Spaghetti Squash Alfredo |

Now, let’s talk about the miracle of spaghetti squash. Having only personally discovered it last year, I can’t get enough of it this time of year. I’m just always surprised at how pasta-like it is. It was only natural to make an alfredo version of the dear pasta look-a-like!

As I was browsing my sweet friend, Georgia’s website, The Comfort of Cooking, I found her spaghetti squash alfredo and knew it had to get on our dinner menu, pronto!

Just look at it!

Lightened-Up Spaghetti Squash Alfredo |

Now, go make it…

Lightened-Up Spaghetti Squash Alfredo

sauce adapted from Comfort of Cooking


  • Spaghetti Squash
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, finely minced
  • 2 tablespoons white whole wheat flour
  • 1 cup of milk (I used 2%, but you could use skim)
  • 1 tablespoon 1/3 reduced fat cream cheese
  • 1 cup grated melty cheese like Parmesan or what I used, goat gouda cheese
  • 1/4 cup grated mozzarella or Parmesan, for topping


  1. Bake your spaghetti squash as instructed here. Use a fork to break up spaghetti sauce inside of the spaghetti squash casing.
  2. In a small sauce pan over medium heat, melt the butter.
  3. Whisk in the garlic and cook for 1 minute until fragrant.
  4. Whisk in the flour until combined.
  5. Slowly whisk in the milk until combined and no longer has lumps.
  6. Still over the heat, whisk in the cream cheese.
  7. Remove from the heat and whisk in the cheese until melted.
  8. Evenly distribute the sauce to both of the spaghetti squash halves and stir.
  9. Top with the remaining cheese and place until a broiler for a minute or two until light brown.
  10. Serve immediately with pepper, red pepper flakes or hot sauce.

Servings: 2-3


  1. I am having a “slap the forehead” moment. Why oh why have I never thought of eating spaghetti squash right out of the gourd itself like this? Is this one of those things that the whole world has always done and I have just been ridiculously out of the loop, or are you just a genius?

  2. I happened upon your blog while checking out foodgawker. This recipe looks awesome! And coincidentally, I am from SC (Isle of Palms) and just moved to Arizona (Scottsdale). Am also a C of C grad. Such a small world! You will love Arizona! So beautiful here!

    1. What a small world! I loved Arizona. Such a different world from South Carolina. I actually grew up in Mount Pleasant! 😀 I hope Arizona is treating you well! Thanks for stopping buy. 😀

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