Spaghetti Squash Chicken Alfredo

I am truly in love with this spaghetti squash chicken alfredo (and you’ll love it too!). It’s comforting and crave-worthy, and good any time wether you’re trying to eat low carb or not.

this RECIPE

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How to Make Spaghetti Squash Chicken Alfredo

1. Bake the Squash. Cut the spaghetti squash in half (lengthwise). Scoop out the seeds, drizzle with olive oil, season, and bake at 375°F for 45–55 minutes until tender. Cool slightly, then scrape into strands.
   
2. Make the Alfredo Sauce. In a skillet, melt your butter, saut the garlic, and whisk in the flour. Slowly add your broth and half and half, then whisk in cream cheese and Parmesan until smooth and thickened.
   
3. Add the Squash and Finish. Stir squash strands and cooked chicken into the sauce. Add parsley, season to taste, and serve topped with extra Parmesan.

Storage and Freezing Instructions

To Store: Keep your leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a bit of broth or cream if needed.

To Freeze: Cool completely, then portion into freezer-safe containers or ziplock bags. Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly, stirring to bring the sauce back together.

Spaghetti Squash Chicken Alfredo

I am truly in love with this spaghetti squash chicken alfredo (and you'll love it too!). It's comforting and crave-worthy.

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 20 minutes mins

Total Time: 1 hour hr 39 minutes mins

Servings: 4

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Ingredients 

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• ▢ 1 spaghetti squash
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp butter
• ▢ 2 garlic cloves, minced
• ▢ 2 tbsp flour
• ▢ 1 cup chicken broth
• ▢ ½ cup half and half
• ▢ 4 oz cream cheese
• ▢ ½ cup finely grated Parmesan cheese plus extra for serving
• ▢ 1 cup chicken, cooked and chopped
• ▢ 2 tbsp chopped fresh parsley
• ▢ salt and black pepper to taste

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Instructions 

• Preheat oven to 375ºF.
• Cut the spaghetti squash in half, lengthwise.
• Scoop out the seeds and ribbing.
• Drizzle the inside of the squash with olive oil.
• Season with salt and black pepper.
• Bake in preheated oven for 45-55 minutes or until fork tender.
• Remove from the oven and allow to cool for 15-20 minutes.
• Use a fork to scrape out the squash meat from each half.
• In a skillet, melt the butter over medium heat.
• Add the garlic and cook for 30 seconds.
• Whisk in flour, and cook 2 minutes.
• Gradually add the half and half and chicken broth, whisking constantly.
• Add the cream cheese and whisk until smooth.
• Gently simmer until thickened, about 3 to 4 minutes.
• Add the Parmesan and stir to combine.
• Add the squash noodles, parsley and chicken and stir to combine.
• Season to taste with salt and black pepper.
• Top with extra Parmesan and serve.

Nutrition

Calories: 672kcalCarbohydrates: 24gProtein: 10gFat: 58gSaturated Fat: 30gPolyunsaturated Fat: 13gMonounsaturated Fat: 32gTrans Fat: 0.2gCholesterol: 108mgSodium: 612mgPotassium: 372mgFiber: 4gSugar: 9gVitamin A: 1051IUVitamin C: 6mgCalcium: 271mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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