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5 from 1 vote

Healthy Spaghetti Squash Alfredo with Crispy Kale Leaves

This quick and easy spaghetti squash alfredo makes for the perfect weeknight family dinner
Course: dinner
Servings: 4
Author: Stephanie Pollard


  • 1 whole spaghetti squash
  • 2 cups kale leaves torn into 2-inch pieces
  • 2 tablespoons olive oil
  • 2 cloves minced garlic
  • 1/2 cup Horizon Heavy Whipping Cream
  • 1/2 cup chicken broth
  • 1/2 cup parmesan cheese
  • 1 teaspoon arrowroot starch
  • Large pinch of salt
  • Parsley and red pepper flakes for garnish


  • Preheat the oven to 400ºF. Slice your spaghetti squash into 1-inch thick rings and remove the seeds. Lay the squash rings on a baking sheet and bake for 35 minutes or until the spaghetti squash easily separates into "noodles".
  • While the squash is baking, spread your kale leaves in a single layer on a baking sheet and drizzle with 1 tablespoon olive oil. Toss to coat. Place kale in the oven along with your spaghetti squash and bake for 10 minutes, or until the kale is crispy but not burnt.
  • Meanwhile, combine 1 tablespoon of olive oil with the two cloves of minced garlic in a small saucepan and sauté over medium heat for one minute, until fragrant.
  • Add the cream and whisk until just barely simmering. Then add the chicken broth and parmesan cheese, whisking constantly.
  • Add arrowroot starch and a pinch of salt and whisk until everything comes together and the alfredo sauce thickens slightly. Remove from heat and let sit for 5 minutes.
  • Shred your spaghetti squash using a fork and divide it into bowls. Top with the alfredo sauce and kale. Garnish with red pepper flakes and parsley, if desired.