Description
This chicken alfredo spaghetti squash recipe offers a healthy twist on classic Alfredo. Tender spaghetti squash is topped with creamy chicken spaghetti squash sauce, perfect for keto spaghetti squash alfredo lovers. Enjoy a flavorful, low-carb spaghetti squash meal that’s both satisfying and nutritious.
Ingredients
Scale
- 2 medium spaghetti squash
- 2 large chicken breasts boneless and skinless
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1 tablespoon butter
- 2 cloves garlic minced
- 4 oz cream cheese softened
- 1 cup grated Parmesan cheese
- 1 cup unsweetened almond milk or regular milk
- ¼ teaspoon ground nutmeg optional
- Fresh parsley or basil chopped for garnish
Instructions
- Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Place cut side down on a baking sheet and roast for 40 minutes until tender.
- While squash roasts, season chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Heat olive oil in a skillet over medium heat and cook chicken breasts for 5-7 minutes per side until cooked through. Remove and slice.
- In the same skillet, melt butter and sauté minced garlic until fragrant.
- Add cream cheese, Parmesan cheese, almond milk, and nutmeg, stirring until smooth and creamy.
- Use a fork to shred the spaghetti squash flesh into strands.
- Toss squash strands with the Alfredo sauce and sliced chicken.
- Garnish with fresh parsley or basil and serve warm.
Notes
- For a richer sauce, use half-and-half or heavy cream instead of almond milk
- Leftovers keep well refrigerated for 2-3 days
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg