Description
This creamy alfredo bake combines tender shredded rotisserie chicken and roasted spaghetti squash for a comforting, low-carb dinner that’s rich in protein and flavor. It’s perfect for keto, gluten-free, or anyone seeking a healthier twist on classic pasta alfredo.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C).
2. Slice spaghetti squash lengthwise and remove seeds.
3. Brush squash with olive oil, season with salt and pepper, and place cut side down on a baking sheet.
4. Roast squash for 30-40 minutes until tender and strands separate easily.
5. While squash roasts, melt butter in a skillet over medium heat.
6. Add minced garlic and sauté until fragrant, about 30 seconds.
7. Pour in heavy cream and heat for 2-3 minutes, stirring constantly.
8. Reduce heat to low and whisk in parmesan until smooth, then season with Italian seasoning, salt, and pepper.
9. Shred roasted squash with a fork into strands and transfer to a large bowl.
10. Add shredded chicken and alfredo sauce to the bowl, tossing to coat.
11. Transfer mixture to an oven-safe baking dish.
12. Sprinkle mozzarella evenly on top.
13. Bake at 375°F (190°C) for 20-25 minutes until cheese is melted and golden.
14. Let rest 5 minutes, 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
- Calories: 375
- Sugar: 3
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 10
- Fiber: 3
- Protein: 30
- Cholesterol: 80
Keywords: rotisserie chicken, spaghetti squash, alfredo bake, low-carb, keto spaghetti squash, healthy comfort food, baked alfredo, shredded chicken squash