Al dente spaghetti squash tossed in a creamy alfredo sauce, with juicy chicken and spinach… what’s not to love? This crazy easy dinner is low in carbs and high in veggies, just how we like it! Come see what an awesome pasta replacement spaghetti squash can be.
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Ingredients for Spaghetti Squash Alfredo
Here’s what to gather for this healthy chicken alfredo recipe, plus some potential tweaks and swaps you may want to consider:
- The alfredo sauce is based on my keto Alfredo sauce, and is a family favorite! It utilizes the classics: butter, garlic, heavy cream, unsweetened/unflavored almond milk, parmesan, and red pepper flakes. If you aren’t eating low carb and want to lighten things up, consider swapping heavy cream and almond milk for milk. As always, once you’ve tasted the sauce, feel free to adjust to your liking: more salt, more red pepper flakes, extra garlic. Do you!
- The noodles: you guessed it, spaghetti squash! Our favorite noodle alternative, but you do have other options if it isn’t your fave: zucchini noodles, butternut squash noodles, almond flour pasta, and shirataki noodles.
- The mix-ins: I love adding chicken for protein, and sauteed spinach for even more veggies. Either or both can be skipped if you’d like.
How to Cook Spaghetti Squash
The first step to making this spaghetti squash alfredo is getting the noodles ready. I prefer cooking spaghetti squash in the microwave, as it’s crazy quick and easy. That said, microwaving spaghetti squash is easy to overcook (i.e. mushy noodles). You decide which is best for you, here’s the how:
- In the microwave: Pierce the squash all over with a fork, and microwave on high for 5 minutes. Flip, and repeat on the second side. Allow squash to sit for at least 5 minutes before attempting to slice it in half.
- In the oven: Preheat your oven to 400 F. Cut squash in half and scoop to remove the seeds. Place cut side down on your baking sheet and bake for 30-40 minutes until it shreds easily with a fork.
- Pro slicing tip! The stem is HARD to cut through. You can simply slice it off, or cut just above or just under it.
Storing, Reheating, and Freezing
This spaghetti squash alfredo makes for great leftovers, and it’s crazy easy to heat and serve.
- Store leftovers in a resealable bag or airtight container. If you’re making stuffed spaghetti squash shells, you can also place seran wrap over the top of each half.
- Reheat your healthy chicken alfredo in the microwave with a damp paper towel on top. Sprinkle fresh parsley and parm before serving.
- I don’t recommend freezing, cream based sauces like alfredo don’t typically hold up well when frozen.
Serving Suggestions
This chicken spaghetti squash is an amazing low carb meal by itself. You can always bulk it up by:
- Serving it with a side salad or roasted vegetables.
- Or serve it as a side for caprese chicken or Tuscan salmon.
- If you’d like to add a carb, consider a toasted piece of bread and butter.
See how to make this Spaghetti Squash Alfredo on TikTok.
More Spaghetti Squash Recipes
Spaghetti Squash Alfredo
Print Recipe Pin RecipeServings :6 servings
Ingredients
- 1 tablespoons olive oil divided
- 1 large spaghetti squash ? cups shredded
- 2 chicken breasts boneless + skinless cut into bite sized pieces
- 3 cups baby spinach
Alfredo Sauce:
- 1/4 cup unsalted butter
- 1 tablespoon garlic minced
- 1 cup heavy cream
- 1/2 cup almond milk unsweetened + unflavored
- 1/2 cup parmesan grated. plus more for serving
- pinch red pepper flakes
- 1/2 teaspoon black pepper
- parsley chopped
Instructions
- Preheat oven to 400 F, and line a baking sheet with parchment. Slice the spaghetti squash in half and place it cut side down on your baking sheet. Bake in preheated oven for 30-40 minutes, or until the squash is fork tender.
- Allow squash to cool completely, then scoop the seeds with a spoon and discard. Then shred the squash into noodles with a fork.
- Meanwhile, sprinkle chicken breasts with salt and pepper. Heat a large skillet to medium-low, and add a tablespoon of olive oil, along with the chicken. Sear on each side until the chicken is almost cooked through.
- Add the spinach, and saute until wilted and the chicken has fully cooked through (will reach an internal temp of 165 F).
- Add the butter to the skillet. Once melted, saute the garlic until fragrant, about 1 minute. Add the cream, almond milk, parmesan cheese, red pepper flakes, black pepper, and 1 1/2 teaspoon salt. Stir the ingredients together as they melt, and remove from heat.
- Stir in the cooked spaghetti squash. Sprinkle with parsley before serving, and enjoy!
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Lindsey’s Tips
- Noodles – Not a fan of zoodles? Edamame noodles are my favorite substitute here, especially when skipping the chicken (they’re high in protein).
- Chicken is totally optional! (in fact, I usually skip it). You can also use shrimp– just sear on each side until completely pink.
- How much to cook your noodles – personally, I’m not a fan of al dente zoodles, but there’s a fine line between not cooked and soggy. So watch carefully!
- Zucchini will release liquid as it cooks, and can water down your alfredo sauce– this is why it’s so important to serve right after tossing the noodles in sauce. If that isn’t an option, adding more parmesan will quickly thicken the sauce.
Nutrition
Calories: 585kcalTotal Carbohydrates: 9gProtein: 33gFat: 47gFiber: 2gSugar: 7gNet Carbs: 7g
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.
Made this tonight, with shrimp. Absolutely delicious! Thank you for posting.
Hi Carol! Fantastic!! I love to hear that this dish turned out well for you and appreciate you making it 😁