Spaghetti Squash Alfredo

Recipe, Side Dish

Sarah Alexander

Tioga County Dairy Princess


  • 1 medium spaghetti squash

  • 3/4 cup GREEK YOGURT

  • 3/4 cup COTTAGE CHEESE

  • 3 tablespoons MILK

  • 1 cup grated PARMESAN CHEESE

  • 1 teaspoon garlic powder

  • Dash of salt

  • 1/8 teaspoon black pepper

  • 1/2 cup shredded MOZZARELLA CHEESE

  • 2 tablespoons grated PARMESAN CHEESE

  • Parsley (optional)


Preheat oven to 450 degrees. Line a rimmed baking sheet (determine size based on size of squash) with foil and spray with cooking spray. Pierce the spaghetti squash with a knife to allow steam to release and microwave for 5 to 10 minutes, or bake the squash in the oven at 350 degrees for 35 to 45 or until squash is soft. Cut the squash in half and discard the seeds. Use a fork to gently scrape the spaghetti strands into the center of each half of the spaghetti squash; move to large bowl. Combine the yogurt, cottage cheese, milk, 1 cup parmesan, garlic powder, salt and pepper in a blender and blend until smooth. Pour the sauce into the bowl with the spaghetti squash strands and mix until coated. Divide the sauced spaghetti squash into the two halves of the squash. Top with the mozzarella and remaining parmesan. Cook for 15 to 20 minutes or until the cheese is melted and lightly golden brown. Sprinkle with parsley if desired. Yield: 4 servings.