Description

This creamy Chicken & Broccoli Alfredo Spaghetti Squash Casserole combines tender chicken, roasted spaghetti squash, and fresh broccoli in a rich Alfredo sauce for a low carb family dinner. It fits Keto, Paleo, and Whole30 diets without sacrificing flavor.

Ingredients

Scale

1 large spaghetti squash (3–4 lbs), halved and seeded

3 cups cooked shredded chicken

2 cups broccoli florets, lightly steamed

1 tbsp olive oil

3 cloves garlic, minced

1/2 cup diced onion

1 cup heavy cream

4 oz cream cheese, softened

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 tsp Italian seasoning

1/2 cup chicken broth

salt and pepper to taste

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper

2. Place spaghetti squash halves cut side down on the sheet and roast until tender, about 35–40 minutes

3. Allow squash to cool slightly, then scrape strands into a bowl and drain on paper towels

4. Heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant

5. Pour in heavy cream and chicken broth and bring to a gentle simmer

6. Add cream cheese, Parmesan, Italian seasoning, salt, and pepper and whisk until smooth

7. Stir shredded chicken and broccoli into the sauce until well coated

8. Transfer mixture to a greased 9×13-inch baking dish and smooth the top

9. Sprinkle mozzarella evenly over the casserole

10. Bake uncovered at 375°F until golden and bubbly, about 20–25 minutes

11. Let rest for 5–10 minutes before serving

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

Nutrition

Serving Size: 1 1/2 cups
Calories: 320
Sugar: 4
Sodium: 450
Fat: 20
Saturated Fat: 10
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 12
Fiber: 3
Protein: 25
Cholesterol: 75

Keywords: low carb, keto, whole30, paleo, spaghetti squash, chicken casserole, alfredo, broccoli, healthy dinner