Spaghetti squash and zucchini alfredo
I have been cooking with the flavors of fall, and all of the wonderful fall vegetables that are delicious this time of year. Way before I was married, my dad made my sisters and I a recipe that I will never forget. He made spaghetti squash with Alfredo sauce, and it was out of this world. So for my daughter, I made this fabulous recipe, but I tweaked it a bit by adding in some zucchini noodles that I made using a Spiralizer!

Zucchini Noodles

This is completely optional, and you only need to cook the spaghetti squash if you prefer. But I had the zucchini, and I knew it would be fantastic added to this dish.

Alfredo Sauce
The flavors, and presentation is drool worthy, and it will impress your friends and family. They will think that you are a Gourmet Goddess! My daughter sure was impressed.

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She said “Mom – please make this all the time. This sauce is so much better than the jarred stuff.”

That to me was so worth the price of this dish, and the time it took to prepare it. I love it when my family likes the food I make. Especially when there is vegetables involved.

Spaghetti Squash

Baking the Squash was not hard at all. Although cutting into it was difficult when I tried to use a kitchen knife, but when I used a Pumpkin carving knife that I bought for carving Halloween pumpkins, it was a whole lot easier!

Baked Spaghetti Squash

Baked Spaghetti Squash

When the Squash is baked, making noodles with a fork, was so simple!

Spaghetti Squash noodles
Getting my kids to eat vegetables can be a challenge, but with this dish it was super easy, and super delicious!

Spaghetti Squash and zucchini Alfredo

So here is the recipe for Spaghetti Squash Alfredo with zucchini. Enjoy!

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Spaghetti Squash and Zucchini Alfredo

Ingredients

  • 1 medium-large spaghetti squash
  • 1 tablespoons olive oil
  • Salt and pepper
  • 1 zucchini cut using a spiral cutter
  • 1 tablespoon of butter
  • Salt and pepper to taste
  • 16 oz heavy cream
  • 2 tablespoons butter
  • 2 tablespoons cream cheese
  • 1 teaspoon garlic powder
  • 8 oz fresh shredded Parmesan cheese

Instructions

  1. To prepare spaghetti squash:
  2. Preheat oven to 375 degrees
  3. Cut squash in half lengthwise. I used a pumpkin carving knife and it was pretty easy.
  4. Once halved, scoop out seeds the way you would do with a pumpkin.
  5. Brush the inside of squash halves with olive oil, and sprinkle with salt and pepper.
  6. Bake in oven for 45 minutes or until tender.
  7. Let cool, then with a fork, shred the meat of the squash into strands.
  8. Place strands of spaghetti squash in a bowl, and set aside.
  9. Use a Spiralizer to make ribbon noodles from zucchini (optional) and place zucchini noodles in a heated pan with one tablespoon of butter.
  10. Season with salt and pepper.
  11. Cook zucchini noodles for 5 minutes, or until tender.
  12. Remove zucchini noodles from pan at set aside.
  13. To prepare Alfredo Sauce:
  14. In a large pan, combine heavy cream, butter, and cream cheese. Cook on medium heat, stirring frequently until you see a light boil on edges of pan and cream cheese has melted.
  15. Add garlic powder and shredded Parmesan cheese and stir in well until cheese has melted.
  16. Add in zucchini noodles and spaghetti squash noodles.
  17. Stir to combine.
  18. Serve with a garnish of Italian basil.
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