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Chicken Alfredo Spaghetti Squash

Creamy Chicken Alfredo Spaghetti Squash Your New Favorite Dinner

This Chicken Alfredo Spaghetti Squash is a comforting, low-carb twist on a classic dish, perfect for dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 medium Spaghetti Squash Substitute with zucchini if desired.
For the Sauce
  • 4 Tbsp Extra-Virgin Olive Oil Use melted butter if needed.
  • to taste Kosher Salt Sea salt works too.
  • to taste Freshly Ground Black Pepper Substitute with white pepper if preferred.
  • 3 cloves Garlic Finely chopped; garlic powder can substitute.
  • 1.5 cups Whole Milk Try half-and-half or almond milk for lighter option.
  • 0.75 cup Low-Sodium Chicken Broth Use vegetable broth for vegetarian choice.
  • 1 cup Heavy Cream Coconut cream is a great dairy-free alternative.
  • 0.75 cup Finely Grated Parmesan Nutritional yeast is perfect for vegan option.
  • a pinch Crushed Red Pepper Flakes Omit if you prefer no spice.
For the Filling
  • 2 pieces Boneless, Skinless Chicken Breasts Substitute with chicken thighs or use rotisserie chicken.
  • 1 cup Shredded Mozzarella Substitute with cheddar for a different flavor.
  • to taste Chopped Fresh Parsley Consider using basil or cilantro as alternatives.

Equipment

  • oven
  • Large skillet
  • baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil, then sprinkle with salt and pepper.
  3. Place the squash halves face down on a lined baking sheet and roast for 30-40 minutes until tender.
  4. In a large skillet, heat olive oil and sauté garlic for 1 minute. Add chicken breasts and cook for 6-8 minutes until golden.
  5. Reduce heat and stir in milk, broth, and cream. Whisk in Parmesan and pepper flakes; simmer for 5-7 minutes until slightly thickened.
  6. Scrape squash strands into a mixing bowl and combine with Alfredo sauce. Refill the squash halves with the mixture.
  7. Top with mozzarella and broil for 3-5 minutes until the cheese is melty and golden.
  8. Garnish with parsley and serve warm.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 15gProtein: 30gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 300mgIron: 1.5mg

Notes

Adjust sauce thickness with more broth or cream. Garnish with fresh herbs for flavor and color.

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