Cheesy Aflredo Stuffed Spaghetti Squash

Cheesy Alfredo Stuffed Spaghetti Squash is a very long name for a dish, so we will just call this CASSS for short.   What it is not short on is flavor and gooey ooey goodness.  I loved this dish so much that I ate it for lunch, dinner, and lunch and dinner the next day.   I doubled the batch as I was testing this out on several people.  All 4 guinea pigs so to speak said they would eat it again.  This was quite the compliment from one of the testers since in no way is he a vegetarian type of person, he is slab of meat with every meal type guy.

This is a beautiful dish that you can doctor up almost any way you want.  I will probably venture to add Italian sausage, more veggies, different types of cheese etc…..  Play with it and make it your own dish.



1 large Spaghetti Squash (can do 2 small)
1-16oz jar Ragu Alfredo sauce (check ingredients if using other brands)
1/2 cup Fresh grated Parmesan cheese
10oz fresh spincah

Cheese for topping: I used a combo of Mozzarella, Monterrey Jack and Parmesan.

Salt and pepper to taste.

  1.  preheat oven to 425 degrees
  2. Pierce the squash with a knife and microwave for about 5-7 minutes.  This makes cutting it in half a lot easier and you are able to cut it straight and uniformed.
  3. once shell is softened, cut in half and scoop out the seeds only.
  4. Place in a baking dish with about 1/2 inch of water.   Flesh side down and bake about 45 minutes until flesh is soft and pulls apart looking like spaghetti noodles.   Preserver the shells.   You may want to let this cool a bit to make it easier to work with.
  5. once you have your spaghetti  and the shells set aside add to a large skillet the Ragu Sauce, 1/2 cup Parmesan and fresh spinach.   cook until the spinach is wilted down.  Add salt and pepper according to taste (I omit, Parmesan is salty enough and I am allergic to pepper)
  6. Add Squash to the Ragu mixture and toss until completely coated.
  7. stuff back into squash shells and top with cheese mixture.
  8. Bake in the 425 degrees oven until the cheese is bubbly and brown.  If it is not getting the brown you are looking for (depending on your cheese mix) you can place it under the broiler for a small time, watching carefully so it don’t burn.
  9. Serve and enjoy.





Digiprove sealCopyright secured by Digiprove © 2017
Print Friendly, PDF & Email

Leave a Reply

WordPress Anti-Spam by WP-SpamShield