Description

This lighter comfort dish combines roasted spaghetti squash with creamy Alfredo sauce, tender chicken, and broccoli for a satisfying low-carb meal. Perfect for busy weeknights or meal prep, it delivers all the flavor of traditional pasta alfredo without the heavy carbs.

Ingredients

Scale

1 large spaghetti squash

1 tbsp olive oil

salt and pepper to taste

1 lb cooked chicken breast, shredded

½ tsp italian seasoning

2 cups broccoli florets

1 cup heavy cream

2 tbsp butter

3 cloves garlic, minced

¾ cup grated parmesan cheese

¼ cup cream cheese

½ cup shredded mozzarella cheese

chopped parsley for garnish

Instructions

1. Preheat oven to 400°F, cut spaghetti squash in half lengthwise and remove seeds.

2. Brush squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.

3. Roast squash for 35–40 minutes until fork-tender, then scrape strands into a bowl.

4. If using raw chicken, season with salt, pepper, and italian seasoning and cook in a skillet over medium heat until 165°F, then shred.

5. In a saucepan, melt butter over medium heat, add garlic and sauté until fragrant.

6. Pour in heavy cream and cream cheese, whisk until smooth, then add parmesan and stir until sauce thickens.

7. Combine squash strands, chicken, broccoli, and Alfredo sauce in a bowl and mix well.

8. Transfer mixture to a greased baking dish, top with mozzarella and extra parmesan, and bake at 375°F for 20–25 minutes until bubbly and golden.

9. Let rest 5 minutes, garnish with parsley, and serve warm.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: dinner
Method: baked
Cuisine: italian american

Nutrition

Serving Size: 1 serving

Keywords: spaghetti squash bake, keto dinner, low carb comfort, alfredo spaghetti squash, chicken broccoli bake, easy weeknight meal