The first step in making this dish is preparing the spaghetti squash. Start by preheating your oven to 400°F (200°C). Next, carefully slice the spaghetti squash in half lengthwise. Use a spoon to remove the seeds from the center of each half. Drizzle the insides with a little olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.

Roast the spaghetti squash in the preheated oven for about 35 to 45 minutes, or until the flesh is fork-tender. To check if it’s done, insert a fork into the flesh—if it easily pulls apart into strands, it’s ready. Once cooked, remove the squash from the oven and let it cool for a few minutes before using a fork to scrape the flesh into “noodles.”

While the spaghetti squash is roasting, you can prepare the Alfredo sauce. Start by heating a tablespoon of butter in a large skillet over medium heat. Once the butter is melted, add the minced garlic and sauté for about 1-2 minutes, or until fragrant and golden brown. Be careful not to burn the garlic!

Next, pour in the heavy cream and bring it to a simmer. Let the cream cook for about 3-5 minutes, stirring occasionally, until it thickens slightly. Once the cream has thickened, reduce the heat to low and stir in the Parmesan and mozzarella cheeses. Continue stirring until the cheeses are fully melted and the sauce becomes smooth and creamy. Taste the sauce and add salt and pepper to your liking.

Once the spaghetti squash is ready, use a fork to scrape the flesh into noodles and transfer it to the skillet with the Alfredo sauce. Toss the squash noodles in the creamy sauce, ensuring each strand is well coated. If the sauce seems too thick, you can add a little more cream or a splash of pasta water (if you saved it from boiling spaghetti squash in a pot) to achieve the desired consistency.

Continue to cook for an additional 2-3 minutes to allow the flavors to meld together and ensure the squash noodles are evenly coated with the Alfredo sauce.

Once the spaghetti squash is well coated in the creamy Alfredo sauce, it’s time to serve! Transfer the squash to plates and garnish with freshly chopped parsley for a burst of color and freshness. For extra richness, you can also sprinkle a little extra Parmesan cheese on top.