Spaghetti squash chicken Alfredo will become your new comfort food favorite!
Holly’s Squash Highlights
- Flavor: Chicken and spaghetti squash strands are baked with a creamy, cheesy Alfredo sauce to create a rich and savory dish everyone will love.
- Prep note: Double up the Alfredo sauce recipe and use it over zoodles or serve it chilled as a dip on a keto-friendly veggie platter.
- Budget tip: Use up leftover veggies from the fridge for extra texture and flavor.
- Swaps: Use other proteins like pulled pork, or turkey meatballs.
Essential Ingredients
- Spaghetti Squash: This skinny swap for spaghetti pasta is easily found year-round! Look for full, unblemished heads that are heavy and smell slightly sweet at the stem.
- Chicken: Use cooked and chopped or shredded chicken.
- Sauce: Full-fat cream cheese and heavy cream give this dish its rich flavor, but light versions can be used. This sauce recipe comes together quickly, but if time is super tight just use a jar of low-carb Alfredo sauce.
- Variations: Besides Italian seasoning, try a zesty southwestern blend on Mexican Night.
Saucy Squash Tips
- Quickly soften a spaghetti squash by pricking the entire outside with a fork, then microwave it for 3 or 5 minutes until it’s soft enough to slice in half. You can also cook it in an air fryer.
- Whisk the sauce in Step 2 to ensure the Parmesan and cream cheese are thoroughly melted, producing a smooth and velvety sauce.
Serving & Storing Secrets
- Spaghetti squash chicken Alfredo is already a full meal deal with the veggies and protein. Add a tangy cherry tomato salad to balance the rich flavors of the dish.
- Store spaghetti squash chicken Alfredo separately from leftover squash shells (if they aren’t eaten) in covered containers in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop with a little cream mixed in to loosen the sauce.
- Freezing isn’t recommended since the texture will be grainy when it thaws.
More Low Carb Meals
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Spaghetti Squash Chicken Alfredo
Cheesy chicken Alfredo gets a low-carb twist with spaghetti squash in this easy comfort recipe.
Equipment
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- salt and pepper to taste
Chicken Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic minced
- 4 ounces cream cheese
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups cooked chicken chopped or shredded
- ½ cup shredded mozzarella cheese optional
- fresh chopped parsley for serving
Instructions
- Preheat oven to 400°F.
- Cut spaghetti squash in half lengthwise, scoop out seeds, and brush the cut sides with olive oil.
- Sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until tender.
- Using a fork, scrape the spaghetti squash flesh into strands but leave the shells intact.
To make the filling:
- While the squash is cooking, in a large skillet, melt butter over medium heat. Add garlic and cook 30 seconds, until fragrant.
- Stir in heavy cream, Parmesan, cream cheese, and Italian seasoning. Whisk until smooth and slightly thickened, about 3-4 minutes.
- Add spaghetti squash strands and chicken to the skillet with the sauce. Toss gently to coat and cook for 1-2 minutes more, or until heated through.
- Spoon the Alfredo mixture evenly into the spaghetti squash shells. Top with shredded mozzarella.
- Broil for 1–2 minutes until cheese is golden and bubbly. Serve topped with fresh chopped parsley.
Notes
- If the squash is difficult to cut, prick it with a fork multiple times and then microwave for 3-5 minutes until slightly softened. Remove carefully from the microwave, it will be hot!
- Refrigerate leftovers for up to 3 days. Reheat in the microwave or on the stovetop, adding cream or milk to loosen the sauce.
- Freezing id not recommended as the sauce will separate and lose it’s creamy consistency as it thaws.
Nutrition Information
Calories: 431kcal | Carbohydrates: 15g | Protein: 21g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 294mg | Potassium: 382mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1262IU | Vitamin C: 4mg | Calcium: 182mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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