Tri-Cheese Spaghetti Squash Alfredo

This strange phenomenon is going on at my house.  I’ve been to the grocery store like three days this week and my fridge has had no actual leftovers to show for it.

I know I’ve been slacking off on the making of dinners when there aren’t 57 separate plastic containers worth of some previous dinner ingredient of the last week tetris-ed into my refrigerator.  This could be explained by my pile of baked goods stacked on kitchen counters, in the freezer, and taking up a shelf in the fridge, but in any event, tonight I needed an easy dinner with minimal clean up.  Something to balance out my afternoon of cleaning, baking, (dancing in the living room), and cleaning again.

I also wanted comfort food but not the heaviness that comes with it – and with all the good work I did at the gym today, why not keep up the healthy efforts?

There is such a perfect solution to this predicament.  Spaghetti squash.  It is the new noodle.


It’s always a really simple prep for dinner.  I bake my squash in the oven, usually while doing some other afternoon activity, cool it, cut it open, and top the noodley insides with whatever I normally top my spaghetti pasta with. 

With my constant craving for tomatoey sauces, it’s usually a traditional and tart marinara covering my spaghetti.  But for a Friday night in, only creamy decadence could be proper.

Here’s what I devised.  A light-yet-outrageously-indulgent sauce to soak this fabulous vegetable noodle with that has three types of cheese in it.  Count ‘em.  Three cheeses.  Why are we still discussing this?  Let’s get to it, shall we?

Tri-Cheese Spaghetti Squash Alfredo

Tri-Cheese Spaghetti Squash Alfredo

1 medium spaghetti squash, cooked + cooled: stab 3-4 vent holes in the squash, place on baking pan at 375 degrees, 50-60 min in the oven, cut in half + remove seeds, peel off the shell and remove spaghetti-like strands carefully into a bowl.  you can do this a day ahead if necessary.

3 cloves garlic, minced

2 tsp. extra-virgin olive oil

1 cup almond milk, original + unsweetened

1 tsp. arrow root (for thickening – I had it on hand, but you could probably use corn starch or flour here)

1/3 cup goat cheese crumbles

¼ cup shredded Romano cheese

2 heaping T. cream cheese

1/8 tsp. or so, each to taste: Salt, freshly ground pepper, onion powder, herbs de Provence, and cayenne pepper

Saute the minced garlic in olive oil in a medium saucepan over medium heat.  Reduce the heat to medium-low.  Add the rest of ingredients and allow to barely simmer for 1-2 minutes as it starts to thicken.


Place spaghetti squash strands into sauce and thoroughly warm through before serving.  Garnish with almonds + fresh rosemary (nice for the awesome smell and general prettiness)