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    Home > Blog > Seasonal > Spaghetti Squash and Broccoli Alfredo

    Spaghetti Squash and Broccoli Alfredo

    by Jenny Park · Published: Dec 1, 2017 · Modified: Jan 16, 2023

    Jump to Recipe

    A close up of spaghetti squash and broccoli alfredo with a fork.

    I love pasta… well, I love carbs in general, but pasta and noodles are something I think I could eat every single day if my hips and thighs wouldn’t hate me for it. In the past I’ve talked about my distain for the low-carb pasta sub…the ‘zoodle’. Booooo. Yea, I’m still a total brat about it. I’ve compromised in the past by doing a 50/50 combo of real pasta and ‘zoodles’ and that’s probably as far as I can go. Sorry, but ‘zoodles’ are not noodle or pasta and you’ll never trick me into thinking they’re the same. Nope, nope, nope.

    There’s ONE thing that I’m okay with and I think it’s because I don’t really look at it like it’s a pasta substitute, but it’s own thing all together, and that’s the spaghetti squash! Honestly, I have no idea why I consider this to be more different than anything other veg to noodle substitute, but I just do. Which brings me to today’s yummy dish, our Spaghetti Squash and Broccoli Alfredo! I love making this dish when I want to treat myself, but not go balls to the wall cream and carb fest, you know? This dish is the perfect compromise. I still get to indulge in the rich and creamy, garlic infused sauce, but I don’t feel quite as sluggish after this meal because of the squash replacing the pasta.

    I also love how simple this dish is and how you can easily roast the squash a couple days ahead of time to save on time for when you actually want to whip this dish up! It’s the perfect cozy, (somewhat lighter) comfort dish that can easily be made during the week! Enjoy! A plate of spaghetti squash and broccoli alfredo.

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    A close up of spaghetti squash and broccoli alfredo with a fork.

    Spaghetti Squash and Broccoli Alfredo

    4.88 from 8 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 2

      INGREDIENTS  

    • 1 medium spaghetti squash
    • 2 tablespoons unsalted butter
    • 3 garlic cloves, thinly sliced
    • 1 large shallot, minced
    • 1 cup heavy cream
    • 16 ounces broccoli, cut into bite sized florets reserving the stalk for another use
    • 2 ounces grated Parmesan, plus more for sprinkling
    • 1 ounce shredded Gruyere
    • salt and pepper to taste
    • fresh basil leaves

      INSTRUCTIONS  

    • Preheat oven to 375˚F.
    • Slice squash in half lengthwise and place onto a baking sheet, cut side down and roast for about 1 hour or until squash becomes fork tender.
    • Allow squash to cool for about 15 minutes, before scraping the flesh out with a fork, making sure to keep the peels intact. Place squash innards in a mixing bowl, lightly season with salt and pepper and set aside.
    • Place a skillet over medium heat and add oil and butter. Saute garlic and shallots for 2 to 3 minutes.
    • Add cream and broccoli and simmer until liquid has reduced by half and broccoli is slightly tender. Season with salt and pepper. Begin stirring in small amount of Parmesan into the cream until the sauce thickens enough to coat the back of a wooden spoon.
    • Add spaghetti squash to the skillet and and toss together with alfredo sauce and broccoli. Adjust seasonings and stuff hollowed squash peels with squash mixture.
    • Top each stuffed squash with a sprinkle of Gruyere and cracked black pepper. Place squash until a broiler and broil for about 2 minutes or until the tops of each squash brown and bubble.
    • Top each stuffed squash with fresh basil leaves and serve.
    Calories: 917kcal Carbohydrates: 56g Protein: 28g Fat: 70g Saturated Fat: 43g Polyunsaturated Fat: 4g Monounsaturated Fat: 18g Trans Fat: 0.5g Cholesterol: 199mg Sodium: 2492mg Potassium: 1452mg Fiber: 14g Sugar: 22g Vitamin A: 4448IU Vitamin C: 216mg Calcium: 792mg Iron: 4mg

    December 1, 2017 / 9 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    December 1, 2017 / 9 Comments

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    1. Nina

      January 08, 2023 at 7:15 pm

      4 stars
      This was delicious but a little too rich for me. I made it again and substituted 1/2 & 1/2 vs. heavy cream. Loved it.

      Reply
    2. Amanda

      October 27, 2020 at 1:26 pm

      This looks so delicious and easy! I am totally going to make this for dinner one night this week. Can’t wait to see what you come up with next.

      ~ XOXO, Amanda // Blonde out of Water

      Reply
    3. Rita

      October 21, 2020 at 10:38 pm

      5 stars
      very informative, glad to read

      Reply
    4. Heather

      October 12, 2020 at 4:02 pm

      So good, and easy. Definitely a keeper. I added shrimp and it was a perfect rainy night dinner. My fella gave it a solid thumbs up.

      Reply
    5. Grace Auten

      March 08, 2019 at 8:05 am

      Can anyone provide nutritional information. Especially calories and carb count.

      Reply
    6. Janae Costa

      September 28, 2018 at 12:14 pm

      Love this recipe! We add hot Italian sausage to make it a complete meal. Make it several times a month.

      Thank you!!

      Reply
      • Jenny Park

        September 28, 2018 at 12:57 pm

        So happy to hear you enjoy this recipe, it’s a favorite in my household too! Love your addition of sausage! :)

        Reply
    7. Amy Hoxter

      March 02, 2018 at 5:31 pm

      I just made this tonight and it was amazing. Thanks so much for the recipe!

      Reply
      • Jenny Park

        March 02, 2018 at 6:29 pm

        Yay! So glad you enjoyed it!!

        Reply

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