Total Time
Prep 10 mins
Cook 20 mins

This little recipe I saw on the TV and jotted down. I recently tried it and it was quite lovely. Surprisingly, it made quite a lot.


  1. Chop off the top (stemmed end) of the spaghetti squash. Cut spaghetti squash long ways down the middle. Scoop out the stringy insides with seeds and set aside.
  2. Put the two spaghetti squash halves into a pot of boiling water and let sit until insides are soft. Separate squash seeds and pulp. Chop up pulp into smaller segments.
  3. In a saucepan, combine the heavy whipping cream, the squash pulp, and sprinkle in 1/2 of the parmesan cheese over medium-medium low heat; stirring constantly.
  4. Add more parmesan cheese every five to six minutes until all is in the pan.
  5. Stir the sauce until all of the parmesan cheese is melted and sauce is thick (approximately 20-25 minutes).
  6. When the spaghetti squash halves are soft, scoop out the inside on to a plate or bowl and top with the alfredo sauce.
  7. Serve immediately.


Most Helpful

Very good and easy. I cook my spaghetti squash on the weekend and keep in the fridge to have on hand. To make it easier to cut in, bake whole @ 350 for 15-20 minutes, cool then cut in half. I used to fight with cutting them unitl I tried this.

KJK #5 March 09, 2004

The first time I tried spaghetti squash I made this recipe. It was so good!!!!!!!! Very easy too!!!!

Cheri Lee February 21, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a