Skinny Alfredo Roasted Spaghetti Squash

A tasty, nutritious way to enjoy creamy Alfredo without the guilt.


  • 1 medium-sized spaghetti squash
  • 1 tablespoon olive oil
  • 3 cloves of garlic, minced
  • 2 tablespoon chickpea flour
  • 1 cup unsweetened almond milk
  • 2 ounces crumbled goat cheese
  • 1/2 cup freshly grated parmesan cheese, plus extra for topping
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • Garnish: fresh Italian parsley


  1. Preheat oven to 350 degrees F.
  2. Slice the spaghetti squash in half and scoop out the seeds. Place the squash, cut side down, on a rimmed baking sheet lined with tin foil or parchment paper. Bake for 45-60 minutes, or until tender.
  3. Once squash is cooked, use a fork to gently scrape the "spaghetti" strands from the center.
  4. For the sauce, heat olive oil in a sauce pan over medium heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in the chickpea flour, cooking for another minute while stirring. Whisk in almond milk until all lumps are broken down.
  5. Once heated through, add the goat cheese, Parmesan cheese, salt, and pepper, and stir until smooth.
  6. Add the spaghetti squash to the sauce and toss to coat well.
  7. Spoon noodles equally into each spaghetti squash half. Top with extra Parmesan and place under the broiler for 4-6 minutes, or until golden and bubbly.
  8. Top each half with fresh chopped parsley, if desired.
  9. Serve hot.