Spaghetti Sqaush Chicken Alfredo

Chicken Alfredo made inside a spaghetti squash on a white plate topped with fresh parsley.

Creamy, Comforting, and Guilt-Free! This Spaghetti Squash Chicken Alfredo is the perfect low-carb twist on a classic pasta dish. Made with wholesome ingredients, this recipe delivers all the rich flavors of traditional Alfredo without the heavy cream or added carbs!

Course Main Course

Cuisine American

Diet Low Fat

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 53kcal

Author Jillian Schneider

Ingredients

1 medium spaghetti squash cut lengthwise
2 tbsp olive oil
3 cloves garlic minced
2 tbsp whole wheat flour
2 cups milk I use 2% but you can use whichever you prefer.
2 tbsp lemon juice to taste
1 tsp salt
1 tsp ground black pepper
¼ cup parmesan cheese grated
1 pound chicken breasts boneless, skinless, fat-trimmed off
½ cup mozzarella cheese shredded
fresh parsley minced

Instructions

Step 1 - Preheat the oven to 350 degrees and spray a pan with cooking spray. Lay your chicken on the pan and season with salt and pepper. Bake for 20 - 25 minutes.
Step 2 - Use a large knife to cut your spaghetti squash in half lengthwise. Lightly coat the inside with cooking spray and place cut-side down on a separate baking tray. Bake for 30 minutes.
Step 3 - Meanwhile, heat olive oil in a large cast-iron skillet over medium heat. Add garlic and cook until fragrant, about 2-3 minutes.
Step 4 - Whisk in flour and cook for 3 minutes. Then, gradually whisk in milk until it's smooth. Simmer until thickened, about 5 minutes.
Step 5 - Whisk in lemon juice, Parmesan cheese, salt, and pepper.
Step 6 - Once the chicken is done, shred it with 2 forks and add it to the sauce, stirring to combine.
Step 7 - Once spaghetti squash is done, remove it from the oven and turn it over using a large spatula, as the squash will be very hot. Scrape out the seeds and discard them. Use a fork and scrape out the squash so it makes spaghetti strands, and add them to the chicken mixture, stirring to combine.
Step 8 - Fill empty squash boats with the chicken alfredo mixture and then top with the shredded mozzarella and return to the oven for 10 more minutes. Broil for 2 minutes at the end until the cheese is golden, then sprinkle with fresh parsley and serve.

Notes

Can I make this recipe ahead of time?

Yes, store the cooked squash and sauce separately in air-tight containers. When you're ready to serve, combine and reheat for the best texture.

How long does this recipe stay in the fridge?

You can store this dish for up to 4 days in an air-tight container.

What to serve on the side?

You can pair this with a fresh green salad or my super-easy Air Fryer Broccoli recipe.

How can the kids help?

With assistance, help them whisk in the ingredients.
Give them a fork, and once the spaghetti squash is cooked, have them scrape out all the spaghetti. They will love this :)

Nutrition