Description

This creamy chicken Alfredo spaghetti squash bake delivers rich, cheesy comfort without the carbs. It combines tender chicken, velvety sauce, and roasted squash strands for a satisfying low-carb main dish.

Ingredients

Scale

1 medium spaghetti squash (3–4 lbs)

2 cups cooked chicken breast, shredded or diced

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

4 oz cream cheese

3/4 cup grated parmesan cheese

1 cup shredded mozzarella cheese

1 tbsp olive oil

salt and pepper to taste

fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C).

2. Slice spaghetti squash in half, remove seeds, brush with olive oil, season with salt and pepper, place cut side down on baking sheet, and roast for 35-40 minutes.

3. Let squash cool, then use a fork to shred into strands and drain excess moisture on paper towels.

4. In a skillet over medium heat, melt butter, add garlic and cook until fragrant.

5. Stir in heavy cream and cream cheese, whisking until smooth.

6. Gradually add parmesan cheese, whisking until sauce is thick and creamy.

7. Add shredded chicken, salt, and pepper, and stir to combine.

8. Mix the drained squash strands with the Alfredo sauce and transfer to a 9×13 inch baking dish.

9. Sprinkle mozzarella and extra parmesan on top.

10. Bake at 375°F (190°C) for 20-25 minutes until golden and bubbly.

11. Let cool slightly, garnish with parsley, and serve.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: main course
Method: bake
Cuisine: american

Nutrition

Serving Size: 1 serving

Keywords: creamy chicken alfredo, spaghetti squash bake, keto chicken alfredo, low carb alfredo, healthy chicken alfredo, spaghetti squash recipes, alfredo bake