Chicken Alfredo Spaghetti Squash (Low-Carb, Keto):
This low-carb, keto-friendly Chicken Alfredo Spaghetti Squash is a simple and flavorful alternative to traditional pasta dishes. By swapping out regular pasta for spaghetti squash, you create a cheesy, creamy dish that’s perfect for both veggie lovers and meat eaters alike.
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Why You’ll Love This Recipe
If you’re following a low-carb diet but still crave the comforting flavors of pasta, this Chicken Alfredo Spaghetti Squash is a must-try.
The rich, creamy Alfredo sauce is the star of the show, delivering all the familiar tastes of chicken Alfredo pasta while keeping the carbs low.
Spaghetti squash may not taste exactly like pasta, but it’s a fantastic low-calorie, low-carb substitute that’s also packed with vitamins, calcium, and zinc.
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How to Cook Spaghetti Squash
Cooking spaghetti squash is a breeze! The trickiest part is cutting it in half lengthwise. Use a sharp knife and take care, as squash can be tough to slice through.
You can cook spaghetti squash in the microwave or roast it in the oven. I prefer roasting, which takes 45 minutes to an hour at 375°F. Before roasting, season the inside of the squash with salt and pepper.
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Best Sauces for Low-Carb Spaghetti Squash
Spaghetti squash pairs well with any sauce you’d typically use on regular pasta. Whether it’s marinara, mushroom sauce, or a hearty meat sauce, the possibilities are endless. If you’re looking for inspiration, try my Mediterranean Spaghetti Squash or Spinach and Feta Spaghetti Squash recipes!
Tips for Cutting Spaghetti Squash
Some people prefer to cut spaghetti squash into horizontal rounds rather than lengthwise when making pasta dishes. This method creates longer “noodles,” but either way works well.
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Ingredients:
- 1 medium spaghetti squash
- Salt and pepper to taste
- 2 tbsp olive oil
- For the sauce:
- 6-8 oz cooked chicken (I used rotisserie chicken breast)
- 2 tbsp butter
- 1/2 tsp garlic powder
- 1 tsp cornstarch (optional, for a thicker sauce)
- 1 1/2 cups heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of ground nutmeg (optional)
- 1/3 cup Parmesan cheese
- 1/3 cup mozzarella cheese
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Instructions:
- Preheat your oven to 375°F. Line a baking dish with foil. Cut the spaghetti squash in half lengthwise and season the inside with olive oil, salt, and pepper.
Place the squash cut side down on the baking dish and roast for 45-50 minutes. Once done, let it cool for 5 minutes, then use a fork to shred the squash into “noodles.”
- Prepare the Alfredo sauce: While the squash is roasting, melt the butter in a pan over medium heat. Add garlic powder, salt, pepper, and cornstarch (if using), and stir.
Pour in the heavy cream, bring to a boil, and cook for 1 minute before reducing the heat to low. Stir in the
Parmesan cheese and cook until the sauce thickens. Add the cooked chicken and let it warm through for about 1 minute.
- Assemble and broil: Turn the oven to broil at 400°F. Divide the Alfredo sauce between the two spaghetti squash halves.
Top each with mozzarella cheese. Broil for 2-3 minutes, keeping an eye on the dish until the cheese is melted and bubbly.
- Serve immediately and enjoy your low-carb, keto-friendly Chicken Alfredo Spaghetti Squash
