Healthy Spaghetti Squash Alfredo

This Healthy Spaghetti Squash Alfredo recipe is low carb, fresh, and delicious! It’s packed with vegetables yet feels indulgent. It pairs perfectly with grilled chicken, roasted salmon, or a nice steak.

This is a perfect spring recipe. It makes use of seasonal asparagus and lemon. The spaghetti squash offers a lightness that is perfect for this season, while the Boursin and cottage cheese allow the dish to still feel a little cozy. This is the low-carb/keto, high-protein, high-fiber alternative to the traditional Alfredo pasta! I love this creamy spaghetti squash recipe.

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• Why You’ll love this recipe
• Ingredients
• Instructions for Healthy Spaghetti Squash Alfredo
• Substitutions and Variations
• Storage
• More healthy dinner recipes:
• Rating
• Healthy Spaghetti Squash Alfredo

Why You’ll love this recipe

• Creamy and comforting — without the heaviness: This dish feels rich and indulgent, thanks to Boursin and blended cottage cheese, but it’s light enough and packed with nutrients, perfect for a healthy, low calorie weeknight dinner.
• Naturally gluten-free & veggie-packed: Spaghetti squash makes a delicious, low-carb alternative to pasta, and it’s loaded with fiber and nutrients.
• Fresh, bright flavors: Lemon zest, garlic, and herbs keep the sauce vibrant and balanced — not too heavy or one-note.
• A hit with the whole family: It’s cheesy, cozy, creamy, and customizable — even those who “don’t like squash” might be surprised by how much they love it.

Ingredients

• Spaghetti squash – a light, veggie-forward alternative to pasta with a naturally tender, stringy texture.
• Olive oil – used for roasting and sautéing, adding richness and depth.
• Shallot – brings a mild, sweet onion flavor to the sauce base.
• Garlic – infuses the dish with savory, aromatic warmth.
• Lemon zest – brightens the sauce with fresh citrus notes.
• Asparagus – adds crunch, color, and springy freshness.
• Spinach – wilts into the sauce for a pop of greens and added nutrients.
• Boursin cheese – creamy and herbaceous, it melts into the sauce for creamy texture and rich flavor.
• Cottage cheese – blended smooth to boost protein and add creaminess without heaviness.
• Lemon juice – sharpens and balances the richness of the cheeses.
• Parmesan cheese – a salty, nutty finishing touch for garnish.

See recipe card for quantities.

Instructions for Healthy Spaghetti Squash Alfredo

1. Prep the spaghetti squash. Preheat the oven to 425F. Slice the spaghetti squash in half crosswise (through the waist, NOT from root to stem), then drizzle the cut sides with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a large sheet tray and roast for 20–30 minutes, or until the skin is lightly golden and the flesh is fork-tender. Once cool enough to handle, use a fork to scrape out the baked spaghetti squash into long strands.
2. Prep the asparagus by trimming off and discarding the tough root ends (about 1–2 inches). Slice the remaining spears into bite-sized pieces and set aside.
3. Sautee the aromatics: In a large skillet over medium heat, warm the remaining tablespoon of olive oil. Add the shallot and sauté for about 3 minutes, until softened. Stir in the garlic and lemon zest and continue to cook for another 5 minutes, until fragrant and golden.
4. Add the greens and sauce: Add the asparagus and spinach to the skillet. Cook until the spinach has wilted and the asparagus is just tender, about 3–4 minutes. Stir in the Boursin cheese and blended cottage cheese, mixing until the creamy sauce is smooth and well combined.
5. Combine the components: Add the roasted spaghetti squash to the pan and toss gently to coat the strands in the creamy sauce. Drizzle with lemon juice, season to taste with salt and pepper, and stir to combine.
6. Serve warm, garnished with freshly grated Parmesan if desired.

Substitutions and Variations

• Add a protein – For a heartier meal, stir in cooked chicken breast (for that chicken Alfredo vibe!), sautéed shrimp, or crispy chickpeas at the end. Rotisserie chicken works great!
• More vegetables – Toss in mushrooms, zucchini, or peas along with the asparagus and spinach for an even more veggie-packed dish.
• Add spice – If you like a little heat, add red pepper flakes when sautéing the garlic, or finish with a drizzle of chili crisp.

Storage

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave, or gently on the stove with a splash of water or milk to loosen the sauce.

More healthy dinner recipes:

• One-Pan Spaghetti Squash and Meatballs
• Pesto Chicken and White Bean Skillet
• Spring Salmon with Peas and Radishes
• Thai Curry Chicken Meatballs