Cheese-topped Spaghetti Squash Alfredo

Cheese-topped Spaghetti Squash Alfredo
  • 4 servings
  • 0:05 Preparation
  • 1:05 Cooking
  • 1:10 Total Time


Add all
  • 1

    medium spaghetti squash

  • 2 Tbsp.
    (30 mL)

    sun-dried tomatoes and basil butter

  • 435 mL

    Alfredo sauce

  • 1/2 cup
    (125 mL)

    sliced mushrooms

  • grated mozzarella cheese as needed

  • grated parmesan cheese as needed

  • chopped parsley to garnish


Preheat oven to 350°F (180°C).

Halve squash lengthways and scoop out seeds.

Divide sun-dried tomato and basil butter between squash halves.

Place cut side up on a baking sheet and bake for 1 hour or until flesh can be easily separated into strands with a fork.

Heat Alfredo sauce.

Put squash strands in an au gratin dish, pour Alfredo over them, put mushrooms and spread mozzarella over top.

Sprinkle with Parmesan.

Brown in the oven.

Garnish with fresh parsley.

Source: Chef Robert Villeneuve

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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