Spaghetti Squash Alfredo
Spaghetti Squash Alfredo is a modern, vegetarian twist on the classic Italian-American Alfredo pasta dish, where roasted spaghetti squash strands replace traditional wheat pasta. It features the squash tossed in a rich, creamy sauce typically made with butter, heavy cream, Parmesan cheese, and garlic. This dish is a popular low-carb or gluten-free adaptation originating from North American home cooking.
🍽️ Nutrition at a glance
This dish is significantly lower in carbohydrates and calories than traditional Alfredo, with the squash providing fiber, vitamin C, and potassium. The creamy sauce contributes most of the fat and protein, primarily from dairy, with a typical serving ranging from 300 to 500 calories depending on portion size and sauce richness.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 12 g |
| Carbs | 18 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 680 mg |
| Calcium | 280 mg |
| Vitamin A | 450 mcg |
| Vitamin C | 8 mg |
| Iron | 1.2 mg |
| Potassium | 380 mg |
| Phosphorus | 220 mg |
| Vitamin B12 | 0.5 mcg |
| Magnesium | 45 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents the widespread trend of using vegetable substitutes to create healthier versions of comfort foods. Nutritionally, it's unique for transforming a starchy pasta meal into one centered on a nutrient-dense, low-calorie gourd while maintaining a satisfying, indulgent texture.
