Can I make this Mushroom Alfredo Stuffed Spaghetti Squash recipe vegan?

Absolutely! Replace the heavy cream with full-fat coconut milk or cashew cream, use nutritional yeast instead of Parmesan cheese, and substitute olive oil for butter. These swaps maintain the creamy texture and rich flavor while making the dish completely plant-based.

How do I know when my spaghetti squash is perfectly cooked?

The squash is done when the flesh easily pulls away into spaghetti-like strands with a fork. It should be tender but still have a slight bite to it – much like al dente pasta. If you can pierce the flesh easily with a fork but it still maintains some structure, it's perfect.

Can I prepare this dish in advance for a dinner party?

Yes! Roast the squash and prepare the sauce up to a day ahead, then store separately in the refrigerator. When ready to serve, reheat the squash in a 350°F oven for 10 minutes, warm the sauce on the stovetop, combine, and broil just before serving.

What other mushroom varieties work well in this Mushroom Alfredo Stuffed Spaghetti Squash recipe?

Any combination of mushrooms works beautifully. Try oyster, king trumpet, or maitake mushrooms for unique flavors and textures. Wild mushrooms like chanterelles or morels add gourmet flair when in season. Using a variety creates more complex flavor profiles than using just one type.

Is this Mushroom Alfredo Stuffed Spaghetti Squash recipe keto-friendly?

Yes, spaghetti squash is naturally low in carbohydrates, making this a keto-compatible meal. To make it even more keto-friendly, increase the amount of high-quality fats by adding extra Parmesan cheese and using all heavy cream rather than making any substitutions.

How can I add more protein to this dish?

For additional protein, consider mixing in shredded rotisserie chicken, grilled shrimp, or tofu. For plant-based options, white beans or chickpeas work well, as does a quarter cup of hemp seeds mixed into the sauce for a protein boost without altering the flavor profile significantly.

Creamy Mushroom Alfredo Stuffed Spaghetti Squash Recipe

Description

Indulge in this rich and creamy Mushroom Alfredo Stuffed Spaghetti Squash—cheesy, garlicky, and absolutely delicious! Perfect for a cozy dinner.

Ingredients

Scale

1 large spaghetti squash (3–4 pounds)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound mixed mushrooms (cremini, shiitake, button)
4 cloves garlic, minced
1 small onion, finely diced
2 tablespoons all-purpose flour
1½ cups low-sodium vegetable broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 tablespoons fresh thyme leaves
1 tablespoon fresh sage, chopped
¼ teaspoon nutmeg, freshly grated
¼ cup fresh parsley, chopped
¼ cup grated Parmesan cheese (for garnish)
2 tablespoons pine nuts, toasted
Red pepper flakes (optional)

Instructions

Preheat oven to 400°F (200°C).
Cut spaghetti squash lengthwise, scoop out seeds.
Brush interior with olive oil, season with garlic powder, herbs, salt, and pepper.
Bake cut-side down for 35-40 minutes until tender.
Meanwhile, brown mushrooms in butter and olive oil in batches until golden.
Remove mushrooms; sauté onions in same pan until translucent.
Add garlic, cook 30 seconds until fragrant.
Whisk in flour to create a roux, cook 1-2 minutes.
Gradually add vegetable broth, simmer 2-3 minutes until thickening.
Add cream, herbs, and nutmeg; simmer 5 minutes.
Stir in Parmesan cheese until melted.
Return mushrooms to sauce, season to taste.
Use fork to create spaghetti-like strands in cooked squash, leaving ¼-inch border.
Combine sauce with squash strands in the shells.
Top with additional Parmesan.
Broil 3-5 minutes until cheese is golden.
Garnish with parsley, toasted pine nuts, and optional red pepper flakes.

Notes

This Mushroom Alfredo Stuffed Spaghetti Squash is a perfect balance of comfort and nutrition. The earthiness of the mushrooms pairs beautifully with the creamy alfredo sauce, while the spaghetti squash provides a nutritious alternative to traditional pasta. Best served immediately, though components can be prepared ahead of time for easier assembly.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Main Course
Method: Baking, Sautéing
Cuisine: Italian-American Fusion

Nutrition

Serving Size: 1/2 stuffed squash
Calories: 385
Sugar: 9g
Sodium: 480mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 12g
Cholesterol: 75mg

Keywords: spaghetti squash, mushroom alfredo, stuffed squash, vegetarian main, low carb pasta alternative, creamy mushroom sauce, healthy comfort food, winter squash recipe