Chicken Alfredo Spaghetti Squash

5 from 2 votes

Chicken Alfredo Spaghetti Squash

This baked Chicken Alfredo stuffed spaghetti squash is easy to make and a healthy alternative to traditional Alfredo pasta. Low in carbs and keto friendly, this creamy dish is sure to please the entire family!

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Main Course

Cuisine: American

Servings:

Calories: 658kcal

Author: Amber @ Low Carb Quick

Ingredients

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

Instructions

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.

Notes

How to store leftovers:

Store in an air-tight zippered container in the fridge for up to 3 days.

Optional for topping:

Mozzarella cheese, chopped basil, chopped tomatoes

How to further reduce calories in this dish:

You can! Feel free to swap the heavy cream for half and half, regular milk, almond milk, or soy milk.

Vegetarian options:

Yes, absolutely! Simply omit the rotisserie chicken and add 1 ½ cups of any cooked white bean, vegetables, or more spinach.

Nutrition