Spaghetti Squash Alfredo

This recipe comes from the Food Network, and I was so excited to make it! I love spaghetti squash, and have prepared it both simply and in more involved ways, and all are good. Of course, one can simply sub pasta with squash strands and pretend you’re having spaghetti!

Why I never thought to make spaghetti squash Alfredo I’ll never know. But it’s not too late!

I would recommend not using the wine, but that’s just me. Or, alternatively, make a thin bechamel.

Spaghetti Squash Alfredo with Pancetta and Peas
Printable recipe below

1 medium spaghetti squash (about 3 pounds)
4 ounces pancetta, diced (about 3/4 cup)
1 small shallot, diced
3/4 teaspoon dried thyme
1/4 cup dry white wine
1 1/2 cups heavy cream
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
1 cup frozen petite peas, thawed
1/2 cup grated parmesan cheese (about 1 ounce)
2 tablespoons finely chopped fresh parsley

Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash and place cut side down in baking dish. Add some water then bake for 1 hour.

Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside.

Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute.

Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.

Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy, about 1 more minute. Remove from the heat.

Add pancetta to the sauce, and gently scrape out the spaghetti squash strands into the pot, using a fork. Return to medium heat and cook, stirring, until combined, about 1 minute.

Season with salt and pepper and sprinkle with the parsley.

I really enjoyed the addition of cayenne pepper flakes.

 

 

By Published On: March 2nd, 202245 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

45 Comments

  1. Bernadette March 2, 2022 at 6:04 AM - Reply

    Thanks Mimi for sharing this excellent recipe. I like to mix the spaghetti squash with angel hair pasta for a little more heft,

    • Chef Mimi March 2, 2022 at 7:31 AM - Reply

      I can see that! Both are wonderful.

  2. Travel Gourmet March 2, 2022 at 6:16 AM - Reply

    Delicious! I don’t see spaghetti squash often here but occasionally in Whole Foods and this tempts me to buy one and try this recipe.

    • Chef Mimi March 2, 2022 at 7:31 AM - Reply

      It was really fun. And delicious!

  3. Dorothy's New Vintage Kitchen March 2, 2022 at 7:28 AM - Reply

    This looks delicious! Spaghetti squash is an amazing vegetable. I’m so glad you included the lovely little peas!

    • Chef Mimi March 2, 2022 at 7:31 AM - Reply

      It is wonderfully amazing! So versatile.

  4. David @ Spiced March 2, 2022 at 7:37 AM - Reply

    Wow, that looks so creamy and delicious! You had me at alfredo, honestly. :-) I do enjoy spaghetti squash, but I rarely think to make it. This one needs to appear on our dinner table soon!

    • Chef Mimi March 2, 2022 at 7:44 AM - Reply

      It had me at Alfredo as well! Great recipe.

  5. kitchenriffs March 2, 2022 at 9:41 AM - Reply

    Such a nice idea! Love spaghetti squash, but never thought of pairing it with Alfredo sauce. Neat. :-) Thanks.

    • Chef Mimi March 2, 2022 at 11:40 AM - Reply

      Yeah! It was wonderful, and perfect as a side dish or all by itself.

  6. For the Love of Cooking March 2, 2022 at 12:04 PM - Reply

    I love anything with alfredo. It looks so delicious!

    • Chef Mimi March 2, 2022 at 6:46 PM - Reply

      How could you not?!!!

  7. carrietalkingmeals March 2, 2022 at 12:32 PM - Reply

    Mimi, this looks heavenly!! Thanks for bringing this one to us! I’m the only one in my family that loves peas, so would probably swap those out for broccoli, but I love this!

    • Chef Mimi March 2, 2022 at 6:46 PM - Reply

      Frozen peas are so handy! A nice side of asparagus would be great, when spring hits.

  8. Greg Henry March 2, 2022 at 2:59 PM - Reply

    I see someone let you in on the secret to long strands of spaghetti squash. The first few times I made it I cut the squash lengthwise which effectively cuts all the strands in half! I had to Google it to figure it out. I see from your photos you cut it the other way leading to these spectacular results. GREG

    • Chef Mimi March 2, 2022 at 6:45 PM - Reply

      I never even thought about that! I just naturally cut the squash crosswise. Interesting!!!

  9. thatskinnychickcanbake March 2, 2022 at 7:32 PM - Reply

    YUM! I love this healthier version of one of my favorite pasta dishes. I haven’t used spaghetti squash like this in years—-but you’ve got me itching to make your recipe!

    • Chef Mimi March 3, 2022 at 8:48 AM - Reply

      I don’t know why I haven’t been more creative with spaghetti squash, other than serve it with a red sauce. It’s really like spaghetti!

  10. Thao @ In Good Flavor March 2, 2022 at 7:33 PM - Reply

    This looks creamy and luscious! I need to make it the next time my daughter comes over for dinner.I’ll probably substitute the pancetta with veggie bacon because she’s a pescatarian.

    • Chef Mimi March 3, 2022 at 8:48 AM - Reply

      Ah yes. I have one of those as well!

  11. Raymund March 2, 2022 at 8:46 PM - Reply

    Never made a spaghetti squash pasta but this one is urging me to make some know. This looks really good.

    • Chef Mimi March 3, 2022 at 8:47 AM - Reply

      I almost enjoy it as pasta more than regular pasta… almost!

  12. Sherry M March 2, 2022 at 9:39 PM - Reply

    this looks incredibly tasty mimi. i love the idea of using spaghetti squash as i’m not a huge pasta fan!

    • Chef Mimi March 3, 2022 at 8:46 AM - Reply

      That’s right, I remember! You’ll love this.

  13. Nigella Eats Everything March 3, 2022 at 1:44 AM - Reply

    Mmmm how indulgent! And healthier than normal spaghetti!

    • Chef Mimi March 3, 2022 at 8:46 AM - Reply

      Definitely indulgent! It was really good.

  14. Healthy World Cuisine March 3, 2022 at 8:02 PM - Reply

    Now that is one delicious low carb squash alfredo. I see what you mean about keeping the sauce a little thinner with the delicate squash strands. Bookmarking this one for later.

    • Chef Mimi March 4, 2022 at 12:42 PM - Reply

      Yes. A bechamel wouldn’t work!

  15. Ann Coleman March 3, 2022 at 9:21 PM - Reply

    Looks delicious to me!

    • Chef Mimi March 4, 2022 at 12:41 PM - Reply

      It really was…

  16. Linger March 4, 2022 at 9:06 AM - Reply

    Two of my favorite ingredients are spaghetti squash and peas which is why this recipe is calling my name. My husband doesn’t like, actually hates, peas (go figure?) so I don’t have them very often. The Alfredo sauce tops this dish off in perfect fashion. Thanks Mimi for sharing.

    • Chef Mimi March 4, 2022 at 12:41 PM - Reply

      You’re so welcome! Wish I’d thought to do this years ago!

  17. Eva Taylor March 5, 2022 at 5:26 AM - Reply

    What a gorgeous dish, we adore spaghetti squash too but I’ve never thought to make it with Alfredo sauce, that is very clever. Love the addition of peas, so fresh and sweet.

    • Chef Mimi March 6, 2022 at 8:02 AM - Reply

      I agree. I’ve always either sautéed it in garlic and butter/oil or topped it with a red sauce.

  18. Debra March 5, 2022 at 7:08 PM - Reply

    I also love spaghetti squash and this is an elegant way to serve it. I can taste it now! :-)

    • Chef Mimi March 6, 2022 at 8:01 AM - Reply

      I was really happy to make this! I’ve never been creative with it prior to this recipe.

  19. David Scott Allen March 6, 2022 at 4:59 PM - Reply

    I like this idea so much better than using tomato sauce on spaghetti squash! Definitely want to give a try. Thanks, Mimi!

    • Chef Mimi March 7, 2022 at 5:21 AM - Reply

      I’ve also sautéed spaghetti squash in garlic butter, but this took it much further, and way better!

  20. Judee March 6, 2022 at 6:01 PM - Reply

    I have not made spaghetti squash in a long time. This recipe looks and sounds delicious. thanks for the share.

    • Chef Mimi March 7, 2022 at 5:20 AM - Reply

      You’re so welcome! It was very good.

  21. Tandy | Lavender and Lime March 7, 2022 at 3:00 AM - Reply

    This looks YUM! We don’t often get spaghetti squash here, but the next time I see it I am going to try this recipe :)

    • Chef Mimi March 7, 2022 at 5:20 AM - Reply

      Oh interesting. That’s really unfortunately. This is a great recipe.

  22. Julie March 7, 2022 at 9:48 PM - Reply

    Definitely going to have to try this recipe! Looks amazing!

  23. Valentina March 9, 2022 at 2:51 PM - Reply

    Now that’s how I like my spaghetti squash!! Definitely making this. :-) ~Valentina

    • Chef Mimi March 9, 2022 at 3:16 PM - Reply

      It was really fun – and different for me!

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