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Spaghetti Squash Alfredo
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4.67 from 9 votes

Spaghetti Squash Alfredo

This Spaghetti Squash Alfredo is a delicious, low carb twist on the classic pasta recipe. You'll shave several calories off the dish while enjoying all the flavor!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: alfredo sauce, spaghetti squash
Servings: 4 servings
Calories: 495kcal
Author: Taylor Stinson


  • 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


  • 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!



Calories: 495kcal | Carbohydrates: 47g | Protein: 28g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 104mg | Sodium: 738mg | Potassium: 1303mg | Fiber: 11g | Sugar: 16g | Vitamin A: 2262IU | Vitamin C: 151mg | Calcium: 427mg | Iron: 3mg