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Return to the hot oven and bake for 10 minutes, or until the cheese is melted.
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Chicken Alfredo Spaghetti Squash
Indulge in the creamy-rich, nourishing goodness of our Spaghetti Squash Chicken Alfredo!
Flavorful bite-sized chicken pieces, cooked to perfection then smothered in a rich and creamy white sauce.
Served atop a boat of roasted spaghetti squash, perfectly cooked to retain its delicate crunch and subtle sweetness. A delightful twist on the classic pasta dish, this recipe is a game-changer for anyone looking for a healthier, yet equally satisfying, alternative.
Treat your taste buds to your favorite familiar flavors and textures with a healthified twist that will leave you craving for more!
This dish is VERY interchangeable and flexible depending on your preferences and dietary needs:
Dairy free? Use unsweetened coconut milk/coconut yogurt or nut milk & nutritional yeast.
Need more protein? Add additional chicken and consider using cottage cheese in place of the yogurt.
Adjust seasonings to your preferences. You are in control of the sodium content which is a huge benefit.
🥛Use ANY unsweetened/plain milk of your choice. My personal favorite for this dish is unsweetened coconut milk or cashew milk. Any unsweetened nut milk, coconut milk, or high-quality grass-fed cow’s milk/cream all work really well here. Use what you personally like and have on hand.
Spaghetti squash is an incredibly satisfying and nourishing lower carb “vessel†for any type of dish you may be craving! It’s quite easy to dress this squash in something simple to create a nutritious meal. Use it just as you would noodles and ENJOY!
This winter squash gets the “most creative†award in the squash family because when it’s cooked, the flesh turns into delicious noodle-y strands.
It’s low in calories, high in fiber, and contains lots of vitamin C, B vitamins, and antioxidants — and makes for a super delicious (and healthy!) alternative to pasta.
It can seem a little intimidating the first time you make it, but it’s actually very simple.
Just slice it in half lengthwise (the hardest part of the prep), scoop out the seeds, drizzle each half with oil, and season with sea salt.
Place your squash halves cut side down on a baking sheet and roast in the oven at 425 degrees F for 30-40 minutes depending on the size of your squash. If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook.
Remove from the oven and let cool for a few minutes before scraping out the strands with a fork. Serve with your favorite sauce or toppings. YUM!
â“How often do you eat spaghetti squash?
REFERENCE:
HealthLine
CleanFoodCrush
Here are more of my FAVORITE spaghetti squash recipes for you to try!
Spaghetti Squash Shrimp Alfredo
Chicken Ranch Spaghetti Squash
Spaghetti Squash Lasagna Casserole
Spaghetti Squash Pesto Chicken
Margherita Spaghetti Squash
Simple Spaghetti Squash Skillet
Bolognese Stuffed Spaghetti Squash for Clean Eating Pasta Night!
Fresh Pesto Spaghetti Squash Skillet w/ Sun-dried Tomatoes
Spaghetti Squash tossed with Fresh Basil Pesto
Buffalo Chicken Stuffed Spaghetti SquashÂ
2 servings
Ingredients:
- 1 large spaghetti squash
- 2 Tbsps avocado oil or olive oil, divided
- sea salt and ground pepper, to taste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 10 ounces boneless skinless chicken thighs or tenders, cut into small bite-sized pieces
- 2 Tbsps arrowroot powder, gluten-free flour, or cornstarch
- 2/3 cup milk of choice
- 1/2 cup Greek yogurt
- ¼ cup shredded mozzarella cheese
Topping ideas:
- crushed red chili flakes
- finely chopped parsley
- freshly shaved parmesan or nutritional yeast
Instructions:
Preheat your oven to 425 f. and line a large baking sheet with parchment paper for easy cleanup afterwards.
Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place it, cut side up, on your baking sheet.
Brush or spritz both insides lightly with half of your oil and season lightly with sea salt and pepper.
Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
Once the squash is finished roasting, remove from the oven. Turn them over by carefully flipping them back up like a boat and let cool slightly. Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash.
Keep your oven preheated after removing the squash because we’re going to place it back in at the end to melt the cheese.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.
Add the chicken and cook until nicely golden and no longer pink.
Sprinkle with sea salt, pepper, garlic powder, onion powder and flour. Continue to cook until it begins to brown.
Add in your milk of choice milk and stir continuously until your sauce begins to thicken; this will take a couple of minutes.
Remove from heat and stir in the yogurt.
Taste test and season with sea salt and pepper if desired.
Using a fork gently separate the spaghetti-like strands from the inside of your roasted squash.
Divide your chicken Alfredo sauce evenly and toss with the squash strands as shown. Sprinkle with mozzarella.
Return to the hot oven and bake for 10 minutes, or until the cheese is melted.
Garnish with fresh parsley, red pepper flakes, and/or freshly grated parm if you like.
Enjoy!
💚Rachel
Ingredients
- 1 large spaghetti squash
- 2 Tbsps avocado oil or olive oil, divided
- sea salt and ground pepper, to taste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 10 ounces boneless skinless chicken thighs or tenders, cut into small bite-sized pieces
- 2 Tbsps arrowroot powder, gluten-free flour, or cornstarch
- 2/3 cup milk of choice
- 1/2 cup Greek yogurt
- ¼ cup shredded mozzarella cheese
Topping ideas:
- crushed red chili flakes
- finely chopped parsley
- freshly shaved parmesan or nutritional yeast
Instructions
- Preheat your oven to 425 f. and line a large baking sheet with parchment paper for easy cleanup afterwards.
- Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place it, cut side up, on your baking sheet.
- Brush or spritz both insides lightly with half of your oil and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
- Once the squash is finished roasting, remove from the oven. Turn them over by carefully flipping them back up like a boat and let cool slightly.
- Use a fork to lightly scrape and loosen the 'spaghetti' strands from the inside of each squash.
- Keep your oven preheated after removing the squash because we're going to place it back in at the end to melt the cheese.
- Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the chicken and cook until nicely golden and no longer pink.
- Sprinkle with sea salt, pepper, garlic powder, onion powder and flour. Continue to cook until it begins to brown.
- Add in your milk of choice milk and stir continuously until your sauce begins to thicken; this will take a couple of minutes.
- Remove from heat and stir in the yogurt. Taste test and season with sea salt and pepper if desired.
- Using a fork gently separate the spaghetti-like strands from the inside of your roasted squash.
- Divide your chicken Alfredo sauce evenly and toss with the squash strands as shown. Sprinkle with mozzarella.
- Return to the hot oven and bake for 10 minutes, or until the cheese is melted.
- Garnish with fresh parsley, red pepper flakes, and/or freshly grated parmesan if you like.
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