• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Skinnified Fettuccine Butter Alfredo

  • Recipe Submitted by on

Category: Cheese, Main Dish, Healthy Recipes

 Ingredients List

  • 1 large spaghetti squash, split lengthwise and seeded
  • 2 tsp olive oil
  • 3-4 large cloves garlic, minced
  • 1/2-1 tbs light whipped butter
  • 8 oz reduced fat cream cheese
  • 3/4 cup unsweetened almond milk
  • 1/3 cup white wine (optional, otherwise sub more almond milk)
  • 1/3 cup freshly grated parmesan cheese
  • salt & pepper to taste
  • fresh parsley for garnish (optional)


Preheat oven to 400. Drizzle the center of each half of split and seeded spaghetti squash with 1 tsp olive oil. Using your fingers, rub oil evenly into squash. Season with salt and pepper.

Place spaghetti squash in a large baking dish center down, and bake for 1 hour.

About 40 minutes into baking, begin your sauce. Place minced garlic and butter in a large pan with fairly high edges over medium heat. Cook for 3 minutes until garlic is fragrant. Add cream cheese, milk, wine, and parmesan cheese. Using a whisk, stir constantly. Add salt and pepper.

When spaghetti squash is finished (center should be tender and come apart when scraped lightly with a fork), use a fork to scrape out the insides. They will come out looking just like spaghetti.

Make sure all sauce ingredients are thoroughly combined, and transfer the squash “noodles” to your sauce. Use cooking tongs to toss and coat squash thoroughly.

When thoroughly combined, serve and top with fresh parsley.

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