Spaghetti Squash Alfredo Bake with Mushrooms

This sponsored post and Spaghetti Squash Alfredo Bake recipe is written by me on behalf of RAGÚ® Pasta Sauce. All opinions are entirely my own.

With just four ingredients, this make-ahead Spaghetti Squash Alfredo Bake is not only easy to make… it’s absolutely delicious!  Add in cooked chicken or shrimp to add some protein to this vegetarian dish.

I’ve been so into my zoodler lately, that I’ve neglected the easiest vegetable noodle of all – spaghetti squash!  It’s probably been a year since I last roasted a spaghetti squash; I forgot how much fun it is.  There’s something magical about cutting open a cooked spaghetti squash to find ribbons of veggie noodles.  Nature is just so cool.  And when I saw RAGÚ products were buy-one-get-one-free at Publix, I knew what I had to do…

I feel way less-guilty when I re-create favorite pasta dishes with veggies.  Take a carb-heavy recipe like fettuccine Alfredo.  When made with spaghetti squash and mushrooms, it can be a recipe in my weekly meal plan.  Even better?  I can make it earlier in the day and pop it into the oven 45 minutes before dinner.  Oh, and did I mention you need just four ingredients?  Yep.

With RAGÚ® Cheese Creations Classic Alfredo Pasta Sauce, a spaghetti squash, mushrooms and mozzarella, dinner is served.  RAGÚ Classic Alfredo is a thick, creamy Alfredo sauce that is packed with Parmesan and Romano cheeses. It is made with real cheese and fresh cream so it is bursting with cheese flavor.

If your family just can’t have dinner without meat, add in some cooked shrimp or chicken for an extra dose of protein.

Spaghetti Squash Alfredo Bake

Preheat an oven to 375 degrees Fahrenheit.  Pierce the spaghetti squash in a few places with a knife.  Place in a baking dish and cook for about 1 hour, or until tender when pierced with a knife.  Allow it to cool enough so it’s easy to handle.

Meanwhile, bring a large skillet to medium-high heat and coat with cooking spray.  Add the mushrooms in an EVEN layer.  Be sure to use a large enough skillet so you don’t crowd the mushrooms.  This allows them to brown instead of steam, which makes them taste sooo much better!

After placing the mushrooms in the skillet, let them cook for 3-4 minutes before stirring.  Cook until all liquid has evaporated and they are golden brown.  Season with salt and pepper.

Cut the spaghetti squash in half length-wise and scoop out the seeds.  Using a fork, scrape out the spaghetti “noodles” into a large bowl.  Leave just a little bit of flesh to each shell so that it easily keeps it shape.  Place the shells back in the baking dish.

Add the mushrooms to the bowl and fold in 2 to 2 1/2 cups of sauce.  Stir to coat.

Divide the mixture amongst the two spaghetti squash shells.  Top with an additional drizzle of sauce and sprinkle with cheese.

Return the squash back to the oven and cook until mixture is bubbly and the cheese is golden.  Allow it to cool five minutes before serving.  Garnish with parsley, if desired.

Spaghetti Squash Alfredo Bake with Mushrooms

Yield: 4 Main Dish Servings

With just four ingredients, this make-ahead Spaghetti Squash Alfredo Bake is not only easy to make... it's absolutely delicious!  Add in cooked chicken or shrimp to add some protein to this vegetarian dish.

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Ingredients

• 1 spaghetti squash
• 1 RAGÚ® Family Size Cheese Creations Classic Alfredo Pasta Sauce (21.5 oz.)
• 8 oz. mushrooms, sliced
• 1/2 cup shredded part-skim mozzarella
• Optional: Parsley for garnish

Instructions

1. Preheat an oven to 375 degrees Fahrenheit.  Pierce the spaghetti squash in a few places with a knife.  Place in a baking dish and cook for about 1 hour, or until tender when pierced with a knife.  Allow it to cool enough so it's easy to handle. 
2. Meanwhile, bring a large skillet to medium-high heat and coat with cooking spray.  Add the mushrooms in an EVEN layer.  Be sure to use a large enough skillet so you don't crowd the mushrooms.  This allows them to brown instead of steam, which makes them taste sooo much better!
3. After placing the mushrooms in the skillet, let them cook for 3-4 minutes before stirring.  Cook until all liquid has evaporated and they are golden brown.  Season with salt and pepper.
4. Cut the spaghetti squash in half length-wise and scoop out the seeds.  Using a fork, scrape out the spaghetti "noodles" into a large bowl.  Leave just a little bit of flesh to each shell so that it easily keeps it shape.  Place the shells back in the baking dish.
5. Add the mushrooms to the bowl and fold in 2 to 2 1/2 cups of sauce.  Stir to coat.
6. Divide the mixture amongst the two spaghetti squash shells.  Top with an additional drizzle of sauce and sprinkle with cheese.
7. Return the squash back to the oven and cook until mixture is bubbly and the cheese is golden.  Allow it to cool five minutes before serving.  Garnish with parsley, if desired.

Find all of the ingredients for this recipe at your local Publix.  Even better?  Starting now until 10/11 enjoy buy-one-get-one prices on RAGÚ pasta sauces at your local Publix! You can easily find it in the pasta sauce aisle. It is available in 16 oz. and 21.5 oz. family size jars. Be sure to grab a couple family size jars for easy dinners for your whole crew!

Excited about getting your spaghetti squash on this fall?  Let us know your favorite recipe ideas!

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