This Spaghetti Squash Alfredo is a low-carb twist on the classic pasta recipe. You'll save on calories without sacrificing on flavour!
The creamy Alfredo sauce pairs perfectly with the spaghetti squash strands. It’s easy to make, and you can customize it with your favourite protein or veggies. You'll be going back for seconds!
Why you'll love this recipe
- Low-carb: A lighter alternative to traditional Alfredo pasta without sacrificing the delicious creaminess.
- Packed with flavour: The rich Alfredo sauce pairs perfectly with the nutty taste of spaghetti squash.
- Easy to make: Simple ingredients and straightforward steps make this recipe a breeze.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil such as avocado oil.
- Spaghetti squash – you can try making this recipe with butternut squash or acorn squash, but they don’t have the same spaghetti-like strands as spaghetti squash.
- Chicken breasts – chicken thighs, shredded rotisserie chicken or leftover turkey would be good too.
- Broccoli – mix and match whatever veggies you’re craving like green peppers, kale, spinach, mushrooms and onion.
- Butter – butter adds the best flavour but ghee, margarine or oil will also work.
- Garlic – freshly minced garlic is best, but jarred minced garlic can be used in a pinch.
- Flour – you can also thicken the sauce with arrow root or gluten-free flour.
- Chicken broth – vegetable broth is the best substitute here.
- Heavy cream – you can use half-and-half or regular milk, but the sauce won’t be as thick.
- Parmesan cheese – substitute for Asiago cheese, gruyere or sharp white cheddar cheese for the same sharpness that parmesan brings to the sauce.
- Mozzarella cheese – Monterey Jack or Swiss cheese will also melt nicely on top.
- Parsley – use fresh oregano or basil, or leave this off altogether if you don’t have any on hand.
How to make spaghetti squash alfredo
Step 1: Cook the squash.
Roast the spaghetti squash until tender, then let it cool.
Step 2: Brown the chicken.
Sauté the chicken until fully cooked.
Step 3: Make the sauce.
Whisk together the creamy Alfredo sauce.
Step 4: Scrape the squash with a fork.
Use a fork to shred the squash into spaghetti-like strands.
Step 5: Stuff the squash.
Mix the squash strands with the Alfredo sauce and chicken, then stuff the mixture back into the squash shells.
Step 6: Bake, serve and enjoy!
Bake until bubbly, then serve warm and enjoy!
Recipe Tips & Variations
- Cook squash evenly: Roast the spaghetti squash cut-side down for even cooking and tender strands.
- Add protein: Top with shrimp or crispy bacon for a heartier dish.
- Lasagna twist: Layer the squash and Alfredo sauce with ricotta and mozzarella, then bake for a lasagna-style dish.
- Veg it up: Stir in spinach, broccoli, or mushrooms for extra nutrients and colour.
- Delete the dairy: Use cashew cream or a plant-based Alfredo sauce in place of my homemade sauce to make it dairy-free.
Frequently asked questions
How do I cook spaghetti squash without it becoming watery?
Avoid overcooking the squash, as this can lead to excess moisture. If you're using microwave or slow cooker, blot the strands with a towel to remove any extra moisture before adding the sauce.
How do I know when the spaghetti squash is ready?
The squash is ready when it's fork-tender, meaning you can run a fork through it to create strands. It should be al dente, similar to pasta, and not too soft.
Can I have spaghetti squash on a keto diet?
Absolutely! With less than 8 net carbs per cup, spaghetti squash is the perfect pasta replacement for those who are on a keto diet. This recipe is a great way to enjoy your favourite alfredo spaghetti without the carbs.
How to store and reheat
Prep ahead: You can cook the spaghetti squash in advance and store it in the fridge for up to 3 days. When you're ready to assemble, bake at 375°F for 10-15 minutes until warmed through.
Storing leftovers: Keep leftovers in the fridge for up to 3 days. The melted cheese can become slimy over time, so it’s best to eat this sooner rather than later.
Freezing leftovers: Remove the cooked squash filling from the shells and mix it with the chicken, broccoli, and sauce. Then, transfer the mixture to a freezer-safe container and freeze for up to 3 months.
Thawing and reheating: Defrost in the fridge overnight, then reheat in the oven at 350°F for 15 minutes or in the microwave for 2-3 minutes, stirring halfway through.
More spaghetti squash recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on storing the leftovers.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Spaghetti Squash Alfredo {Low Carb}
Ingredients
- 2 tsp olive oil, divided
- 2 spaghetti squash
- 1/2 lb chicken breasts, diced
- 1 head broccoli, chopped into florets
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp flour
- 1/2 tsp salt & pepper
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1/2 cup mozzarella cheese, grated
- Parsley, for garnish
Instructions
- Preheat oven to 400 F. Microwave spaghetti squash for 2 min to soften, then slice in half lengthwise. Scoop out seeds, then drizzle with 1 tsp olive oil, season with salt & pepper and bake for 40 min.
- Meanwhile, heat remaining tsp olive oil in a large skillet. Saute chicken until browned, then remove from heat and set aside.
- Wipe pan clean, then melt butter. Saute garlic for 30 seconds until fragrant. Whisk in flour until thickened, then whisk in chicken broth and cream, bringing to a boil. Stir in parmesan cheese and remove from heat.
- Remove spaghetti squash from oven, and scrape with a fork to make strands. Add chicken and broccoli overtop, then divide alfredo sauce among squash halves. Top with mozzarella cheese, then bake another 10 minutes until cheese has melted.
- Remove from oven, garnish with parsley then serve and enjoy!
Video
Comments & Reviews
Samantha says
I made this recipe for dinner this evening and it was fantastic! Very easy to make and my husband and I both thoroughly enjoyed it. Thank you!
Taylor Stinson says
I’m so happy you enjoyed!
Piyush says
Please include adding the flour and creating a rue. My fiancée had to save me with a side rue we added after because although you mentioned flour in the ingredients, you don’t in the instructions.
Also if you mention subbing milk instead of heavy cream, then you should provide instructions on what to change in the cooking instructions for the variation as this doesn’t work with milk to get thick.
Taylor Stinson says
Hi there – my apologies for forgetting to add where the flour goes in the instructions. I have now updated the recipe (including instructions on milk). Thank you for the feedback.