This Spaghetti Squash Alfredo is a low-carb twist on the classic pasta recipe. You'll save on calories without sacrificing on flavour!
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.
- Salt & pepper – to taste.
- 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.
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How to make spaghetti squash alfredo
- Cook the spaghetti squash.
- Brown the chicken.
- Make the alfredo sauce.
- Scrape the squash with a fork.
- Stuff the squash.
- Bake, serve and enjoy!
What does spaghetti squash go well with?
Spaghetti squash has a mild flavour, which makes it a great low-carb substitute for your favourite pasta dishes. Pretty much any pasta dish you can think of can be transformed into a spaghetti squash dish! You can also make heartier meals by adding extra protein and veggies to your spaghetti squash.
Here are some more great filling ideas:
Frequently Asked Questions
Despite its name and appearance, spaghetti squash actually doesn’t taste like spaghetti at all. It has a very mild flavour that makes a great substitute for pasta, so whatever you put on it will become the star of the dish. The strands of cooked squash are also firmer than other winter squash you might have eaten before, which makes it a good dupe for al dente pasta.
Spaghetti squash is super healthy. It’s packed full of nutrients like fibre, vitamin C, vitamin B6 and manganese. It’s also low in carbs and calories, which makes it a great substitute for traditional high-carb and high-calorie noodles.
I like making my chicken alfredo with broccoli, but feel free to add in any other vegetables of your choice! This alfredo sauce would also taste great with peas, asparagus, green peppers, kale, spinach, mushrooms and onions.
Absolutely! With less than 8 net carbs per cup, spaghetti squash is the perfect pasta replacement for those who are on a keto diet.
Storing and reheating
You can cook the squash ahead of time to cut down on prep and store it in the fridge for up to 3 days. When you’re ready to make the rest of the dish, bake it in the oven for 10 to 15 minutes at 375° Fahrenheit, or until the inside is warmed through.
You can store the leftovers in the fridge for up to 3 days. The melted cheese tends to turn slimy as time goes on, so this is one of those recipes that is better off eaten sooner rather than later. To reheat, pop it back in the oven for 15 minutes at 350° Fahrenheit or microwave for 2 to 3 minutes, stirring halfway through.
Freezing this recipe
To freeze the leftovers, remove the cooked squash filling from the shells and mix it with the chicken, broccoli and sauce. Put it all into a freezer-safe container, then store it in the freezer for up to 3 months. When you’re ready to enjoy, defrost it in the fridge overnight then reheat as normal.
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More spaghetti squash recipes
Meal prep tools for this recipe
- 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
Notes
Nutrition
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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.