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If you like my keto chicken Alfredo bake, you’ll definitely love this spaghetti squash with chicken Alfredo recipe. Bursting with Italian flavors, this dish features my DIY keto Alfredo sauce, and it’s perfect for a simple low-carb or keto meal. Learn how to make hearty chicken Alfredo with spaghetti squash using a handful of basic ingredients.
Why Make This?
- Easy and Quick: Rich and tasty, this dish is easy to make and doesn’t require much prep and cooking time. The process simply involves mixing all the ingredients and cooking in the oven or pan.
- Flavorful and Keto-friendly: The original chicken Alfredo is delicious but loaded with carbs. This baked stuffed spaghetti squash with chicken Alfredo will satisfy your cravings for the classic Italian dish without the extra carbs.
Ingredients Needed
Chicken Alfredo
- Chicken breasts: I patted dry and cut into bite-sized pieces.
- Italian seasoning
- Garlic powder
- Natural Ancient sea salt
- Black pepper
- Coconut oil or other cooking fat: this helps to brown the chicken
- Keto Alfredo sauce: this 15-minute recipe is homemade and uses about 5 ingredients. You can use the recipe, but if you are in a pinch, you can pick up your favorite Alfredo sauce from the store.
- Mozzarella cheese: Shredded and low-moisture
Spaghetti Squash
- Spaghetti squash: Cut in half lengthwise
- Olive oil: Divided evenly between two halves
- Sea salt: Divided evenly between two halves
- Braggs sprinkle seasoning: Divided evenly between two halves
How To Make Spaghetti Squash with Chicken Alfredo
- Roast the Spaghetti Squash: I bake my squash in a preheated oven until the flesh of the squash can be easily pulled back with a fork.
- Season and Sear the Chicken: I toss the chicken breasts in the spices and cook them in olive oil (or another neutral cooking fat) until browned.
- Finish the chicken Alfredo: Add the Alfredo sauce to the pan with the chicken and heat it through
- Stuff the Spaghetti Squash: Use a ladle to add the chicken Alfredo to the center of the squash. Top with mozzarella cheese and broil.
Recipe Tips & FAQs
- You can use air-fried squash: This air fryer spaghetti squash is as good as the oven-baked option and takes less time to cook.
- Use a sharp knife or microwave the squash: Cutting the squash length-wise requires a sharp knife. You can also microwave the squash for a few minutes to soften it if your spaghetti squash is too hard to cut.
- Mix the spices in a bowl: Mixing all the spices before applying them to the chicken helps in even distribution for uniform flavor.
- Broil the squash and chicken combo after adding the cheese: Broiling the spaghetti squash boat with chicken Alfredo melts the cheese and allows some of it to brown.
Let the squash sit in salt for about 20 minutes before cooking, and avoid overcooking it. I personally don’t do this, but it is a helpful tip if you are concerned about your spaghetti squash being soggy.
Cut it longitudinally into half and remove the seeds. You can use a sharp knife or you can sit the entire squash in the microwave to soften it for a few minutes if it is too hard to cut.
Spaghetti squash goes well with most meat proteins, including chicken, shrimp, salmon, and steak. Besides this stuffed spaghetti squash with chicken Alfredo, you can also make spaghetti squash with shrimp scampi.
More Stuffed Spaghetti Squash Recipes
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Stuffed Spaghetti Squash Chicken Alfredo
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
Chicken Alfredo
- 1 lb Chicken Breasts, 2-3 large chicken breasts, patted dry, cut into bite-sized pieces
- 1 tbsp Italian Seasoning
- 2 tsp Garlic Powder
- 1/4 tsp Natural Ancient Sea Salt, or more to taste, use DRDAVINAHS to save!
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil, for searing the chicken breast
- 1 ½ cups Keto Alfredo Sauce, click for my homemade recipe
- 1 cup shredded mozzarella cheese
Roasted Spaghetti Squash
- 1 Spaghetti squash, cut in half lengthwise.
- 1 tbsp Olive oil, divided evenly between the two halves
- 1/2 tsp Natural Ancient Sea Salt, divided evenly between the two halves
- 1 tsp 24 Herbs Sprinkle Seasoning (Salt-free), divided evenly between the two halves
Instructions
Roast the Spaghetti Squash
- Preheat the oven to 425 degrees.
- Cut the squash in half lengthwise. Remove and discard the seeds.
- Place the squash on a baking sheet face up.
- Drizzle oil, spices and salt. You can use a brush to spread it evenly, but that’s not needed.
- Bake for 25-30 minutes or until the flesh can be pulled away easily with a fork.
- Allow to cool for 5-10 minutes (enough time to be handled) and use a fork scrape off the flesh.
For the Chicken
- Mix all of the spices (Italian seasoning, salt, pepper, and garlic powder) in a small bowl.
- Add the chicken to a large bowl and pour on all of the spices. Toss the chicken to evenly.
- Heat olive oil in a cast-iron skillet or frying pan to medium heat.
- Cook the chicken breast for 4-5 minutes per side, or until the chicken breasts reach 160 degrees (they'll continue to cook to 165 degrees as they rest).
- Add the Alfredo sauce. Stir to incorporate.
- Remove from the heat.
For the Spaghetti Squash Chicken Alfredo
- Use a ladle to add the the chicken Alfredo to the center of the squash.
- Top with the mozzarella cheese
- Broil for 3-5 minutes to melt the cheese and allow some of the cheese to brown.
Recipe Notes
- You can use air-fried squash: This air fryer spaghetti squash is as good as the oven-baked option and takes less time to cook.
- Use a sharp knife or microwave the squash: Cutting the squash length-wise requires a sharp knife. You can also microwave the squash for a few minutes to soften it if your spaghetti squash is too hard to cut.
- Mix the spices in a bowl: Mixing all the spices before applying them to the chicken helps in even distribution for uniform flavor.
- Broil the squash and chicken combo after adding the cheese: Broiling the spaghetti squash boat with chicken Alfredo melts the cheese and allows some of it to brown.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
