Spaghetti Squash Alfredo

This post is dedicated to my friend Caitlin. While we were at work this week I was chatting with her about this dish that I had made. I was saying how much I was enjoying bringing it for lunch this week, when we realized that she did not know what a spaghetti squash was! I had never had it until Wegmans printed a recipe for it when I was in college and I decided to make it for our friends thanksgiving. This is not that dish, but another equally as good squash meal. I had this for lunches during the week, but it could make for an awesome side. It also easily becomes vegetarian by omitting the Canadian bacon.

You will need:

1 large spaghetti squash
1 tbs olive oil
1/4 cup white wine
1/2 white onion, diced
3 minced garlic cloves
8 oz sliced baby bella mushrooms
1/2 cup frozen peas
10 slices of chopped Canadian bacon
1 jar lite Alfredo sauce (I used Classico)
1/2 cup pecorino Romano cheese

Start by preparing your squash. I use the microwave! I find it easier than baking it and then having to wash my roasting pan. You do have to cook one half at a time, but it still takes a little shorter than baking. Cut the squash in half and clean out the guts.


Put it in a microwave safe bowl and cover with Saran wrap. Cook for 14 minutes. Take it out of the microwave and let it sit for a bit before handling. Once cool enough use a fork to pull the strands from the squash and into a bowl. Cook the other half and do the same thing.



In a large pot heat on medium heat add oil, onions, wine and garlic. Sauté for a few minutes until the onion becomes translucent. Add the Canadian bacon and cook another few minutes, then add the mushrooms and peas.


Once the mushrooms are mostly cooked add the alfredo and the squash. I like to add about half a cup or so of water to the Alfredo jar and shake it up to get all the sauce loose and pour that in too.


Once the dish is heated through stir in the cheese. Once it is melted, serve hot.


Add a little extra cheese on top if you’d like. (I always like more cheese!)


This dish made 5 lunch sized portions that were just under 300 calories a serving. Spaghetti squash is awesome because it has way less calories and carbs than real spaghetti, but is still delicious. Enjoy! 🙂


About annsley423

I work in Boston at an online retail company called I work within the Order Processing department, trying to stop fraudulent orders among other tasks. My company has a large catalogue of kitchen items, which has been both helpful (to my cooking) and detrimental (to my wallet). I am a self taught cook, learning mostly from watching cooking shows and doing trial and error within my own kitchen. I am making this blog as a way to share ideas and successes, as well as curb boredom in my small apartment. In my spare time besides cooking, I like to read, take pictures and have fun with my friends. I am also trying to learn more about wine and hopefully that will eventually be incorporated within the blog as well.
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