Spaghetti Squash & Cauliflower Alfredo Casserole

I always tend to make my spaghetti squash the same way with spaghetti sauce and melted mozzarella cheese but I really wanted to do something different this time.

I had some leftover cauliflower and remembering how delicious this cauliflower Alfredo sauce was the last time I made it I decided to whip up a small batch of sauce.  I thought the spaghetti squash would taste amazing with the added vegetable and cheesy taste.

Boy, was I right!

To make the casserole you will need:
spaghetti squash
a few cups of leftover cauliflower; cooked & mashed
1 cup whole milk
2 Tbsp butter
1 clove garlic
2 ounces cream cheese
1/4 cup Parmesan cheese
Salt & pepper to taste
flaked onion- about 1 tablespoon
4 or 5 sliced and sautéed mushrooms
1 cup shredded cheese (I chose a pizza cheese variety that our local store sells)


I cooked up the spaghetti squash in the crock pot during day the; the crock pot is my favorite way to cook up all the hardy winter squashes.  I just put the squash in my crock pot, turn it on low, and check it around dinner time.  It cuts easily in half and all I have to do is clean out the seeds.

I put the squash in a small casserole dish and set to making my Alfredo sauce.

In a small sauce pan I combined the cauliflower, milk, butter, garlic, cream cheese, Parmesan cheese, salt & pepper.  I brought the mixture to a boil and whisked the mixture until the sauce thickened up slightly.

I sautéed up a small pan of mushrooms to add to the spaghetti squash too.

I poured in my alfredo sauce and gave it all a good stir.

I then topped the casserole with 1 cup of shredded cheese and popped the whole thing into the oven at 350 for 25 minutes until the cheese was melted and golden bubbly.

It was so delicious!