Your family will love this low carb Chicken Alfredo Stuffed Spaghetti Squash recipe. This creamy, high-protein version of chicken Alfredo tastes just as decadent as the traditional pasta dish.
I often bake spaghetti squash with everything from shrimp to pizza. To lighten things up, this Italian classic is served in a spaghetti squash shell.
Alfredo has always been a favorite comfort food for my family and I, but this version is much healthier and it’s filled with healthy plant-based flavor.
This is because we use spaghetti squash instead of pasta and it reduces your gluten intake.
Fortunately, all of the cheesy, creamy flavor makes this dish amazing all by itself.
Ingredients for chicken Alfredo squash
It’s easy to make low-carb spaghetti “pasta” from a baked spaghetti squash, which is low in carbs and high in nutrients.
If you’re wanting to lighten or minimize the carb content of a meal, these ingredients are an delicious replacement for traditional spaghetti.
- spaghetti squash
- fresh spinach
- rotisserie chicken– (skinless, boneless)- cook and shred your own or grab a rotisserie chicken to save on time
- parmesan cheese-you may use either mozzarella, parmesan, or a combination Italian cheese blend for this recipe
- heavy cream– a bit of almond milk will also work here, if watching calorie count
- cherry tomatoes
- cream cheese
- lemon juice
How to make Alfredo spaghetti squash
- Preheat oven to 425°F.
- Slicing the spaghetti squash in half horizontally is the best way to do it. Remove the mushy, soft interiors and seeds, leaving just the hard sides. Season with salt and pepper and drizzle with melted butter (or olive oil). Arrange in a baking dish (cavities facing up).
- Combine the spinach, rotisserie chicken, parmesan cheese, heavy cream, cherry tomatoes, cream cheese, garlic, lemon juice, and seasonings in a medium bowl. Stir until completely blended.
- Distribute the mixture evenly among the spaghetti squash cavities.
- If desired, garnish with additional toppings. 45–55 minutes, or until the spaghetti squash is soft. Before baking, add a few drops of water to the pan to help it soften up a little.
Allow it cool for a few minutes before handling.
Serve with fresh chopped parsley or basil as a final garnish, if desired.
What goes with baked spaghetti squash?
I like to stuff the squash boats with red pepper or mushrooms for a nutrient boost. It’s recommended to use steamed tiny florets of broccoli for this dish.
CAN I USE FROZEN SPINACH?
Using frozen spinach works just as well as fresh, just rinse it off in a colander under some cold water and then squeeze the spinach dry with some paper towels or a clean dish towel and proceed with the recipe.
DO I HAVE TO USE CHERRY TOMATOES?
Any tomato will work, sun dried tomatoes would also be lovely but if you go with that option use 3 tbsps of chopped sun dried tomatoes instead of ½ of the suggested fresh tomato–they can be overpowering in large amounts.
WHAT IF I ONLY HAVE A SMALL OR VERY LARGE SPAGHETTI SQUASH?
It should still take about 45 minutes to cook, I would only be concerned if your squash is very, very large. In the case of an oversized squash, I recommend pre-roasting it for 20-30 minutes before filling the squash and roasting again.
CAN I AIR FRY THIS RECIPE?
Drizzle the prepared squash with melted butter and place into the air fryer on the “air fry” setting for 20 minutes.
Open the air fryer, fill the squash with the alfredo mixture, and continue to air fry for another 20 minutes. It should come out perfect!
CAN I SWAP SOMETHING FOR THE HEAVY CREAM TO LIGHTEN THIS RECIPE UP A LITTLE?
You can! Feel free to swap the heavy cream for half and half, regular milk, almond milk, or soy milk.
CAN I MAKE THIS VEGETARIAN?
Yes, absolutely! Simply omit the rotisserie chicken and add 1 ½ cups of any cooked white bean, vegetables, or more spinach.
Chopped parsley, green onion or basil adds a brilliant flash of color and a fresh flavor to this dish.
Chicken Alfredo Spaghetti Squash
- 1 spaghetti squash 2-2 ½ lb squash/medium size
- 2 tbsp butter
- 2 cups fresh spinach chopped
- 1½ cup rotisserie chicken or cooked chicken breast
- 1 cup parmesan cheese shredded, grated
- ¼ cup heavy cream
- ½ cup cherry tomatoes halved
- 4 oz cream cheese softened
- 2 cloved garlic minced
- ½ tsp fresh thyme
- ½ tsp oregano
- ½ tsp crushed red pepper flakes optional, add extra for spice
- 1 tbsp lemon juice
- ¼ tsp salt / pepper to taste
- Preheat the oven to 425 degrees fahrenheit.
- Slice the spaghetti squash in half, doing so horizontally. Carve out the soft, fleshy insides and seeds leaving only the hard sides. Drizzle with melted butter (or olive oil) and season with salt and pepper. Place onto a baking dish (cavities facing up).
- In a medium bowl, combine the spinach, rotisserie chicken, parmesan cheese, heavy cream, cherry tomatoes, cream cheese, garlic, lemon juice, and spices. Stir until combined.
- Divide the mixture equally and place into the cavity of each spaghetti squash.
- Add optional toppings, if desired. Bake for 45 – 55 minutes until the spaghetti squash is tender. Adding a few drops of water to the pan before baking will help it soften up a bit.
Leave a Reply