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Chicken Alfredo Spaghetti Squash Low-Carb, Keto – simple and very easy to make, low carb pasta dish, loaded with flavors and low on carbs.

Swap spaghetti squash for regular pasta, make this easy, cheesy chicken Alfredo sauce and you have a delicious dish for both veggie and meat lovers.

Chicken Alfredo Spaghetti Squash Low-Carb, Keto on a white ceramic dish

I’ve shared a few spaghetti squash recipes with you in the past.

I wish I cooked with this vegetable more often.

It comes in handy when you are on a low-carb diet, but would like to make a dish that tastes somehow like pasta.

This Chicken Alfredo Spaghetti Squash does remind me of chicken Alfredo pasta, because the major flavors come from the sauce.

And this low-carb, keto white pasta sauce is amazing!

As you may already know, spaghetti squash does not taste any closer to pasta…

But it makes a great, low-calorie, low-carb substitute, that is also rich in vitamins, calcium and zinc.

Chicken Alfredo Spaghetti Squash Low-Carb, Keto on a fork

How do you cook low-carb spaghetti squash?

It is super easy! The hardest part is cutting the vegetable in half lengthwise.

I use a sharp knife and try to be careful, because pumpkin like vegetables are not my favorite ones to cook.

Chicken Alfredo Spaghetti Squash Low-Carb, Keto in half on a plate

You can either microwave or roast the spaghetti squash, cut side down, on a baking dish.

I do not use a microwave, so I always do the roasting method.

It takes between 45 minutes to 1 hour at 375 F.

You do have to season the inside with salt and pepper, before roasting.

Chicken Alfredo Spaghetti Squash Low-Carb, Keto topped with cheese

What sauce is good for low-carb spaghetti squash?

Pretty much any sauce that works with regular spaghetti, bill work for spaghetti squash.

Marinara sauce, mushroom sauce, meat sauce are just some of the options.

I have a recipe for Mediterranean Spaghetti squash and Spinach and feta spaghetti squash, that are super delicious!

How to cut spaghetti squash for roasting?

I’ve seen people using a different way of cutting the spaghetti squash, for “pasta” dishes like this chicken Alfredo.

They cut it in rounds horizontally. I still have to try this method.

To prepare this low-carb, keto chicken Alfredo pasta sauce, you’ll need cooked chicken (I used rotisserie chicken breast), because it is so quick to get, inexpensive and time saving.

You can cook your own chicken, you’ll need 6-8 oz chicken breast for 1 medium to large spaghetti squash.

You’ll also need butter, heavy cream, garlic (powder is fine!), Parmesan cheese, 1 tsp corn starch (optional if you don’t want to have the extra carbs), salt and pepper and also some mozzarella cheese, to top the spaghetti and broil for 1 minute, until melted.

This really completes the dish and makes it pretty on top!

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Chicken Alfredo Spaghetti Squash Low-Carb, Keto on a fork
5 from 10 votes

Chicken Alfredo Spaghetti Squash Low-Carb, Keto

Chicken Alfredo Spaghetti Squash Low-Carb, Keto - simple and very easy to make, low carb pasta dish, loaded with flavors and low on carbs. Swap spaghetti squash for regular pasta, make this easy, cheesy chicken Alfredo sauce and you have a delicious dish for both veggie and meat lovers.
Prep: 10 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4
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Ingredients 

  • 1 spaghetti squash, medium
  • salt and pepper to taste
  • 2 tbsp olive oil

For the sauce:

  • 6-8 oz cooked chicken, shredded or cut into small pieces
  • 2 tbsp butter
  • 1/2 tsp garlic powder
  • 1 tsp corn starch, optional
  • 1 1/2 cups heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch nutmeg, optional, ground
  • 1/3 cup parmesan cheese
  • 1/3 cup mozzarella cheese
US Customary - Metric

Instructions 

  • Preheat oven to 375 F. Line a baking dish with foil. Cut spaghetti squash in half lengthwise, season the inside with 1 tbsp olive oil each, salt and pepper to taste. Place the boats cut side down and roast for 45-50 minutes. Let it cool for 5 minutes and carefulli using a fork shred to get the noodles.
  • In the mean time prepare the Alfredo sauce. Melt butter in a pan over medium heat. Add garlic, salt, pepper, corn starch, (nutmeg, optional) and stir. Add the heavy cream. Bring to a boil, cook for 1 minute and reduce the heat to low. Add the Parmesan. Cook until the sauce thickens. Add the chicken, cook for 1 minute.
  • Turn the oven to broil at 400 F.
    Divide the sauce between both spaghetti squash boats. Top with mozzarella cheese. Broil for 2-3 minutes, keeping an eye on the dish, until the cheese is melted. Serve immediately.

Notes

These servings are huge. It really makes 4 regular servings.

Nutrition

Calories: 654kcal, Carbohydrates: 15g, Protein: 18g, Fat: 57g, Saturated Fat: 29g, Cholesterol: 182mg, Sodium: 639mg, Potassium: 417mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1945IU, Vitamin C: 5.6mg, Calcium: 264mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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31 Comments

  1.  I just made this recipe and it is FABULOUS!  I only needed one serving so I separated 3/4 of the spaghetti squash, Alfredo sauce and chicken and put in individual containers.  I then continued to follow the recipe adding the chicken to the remainder 1/4 serving, topped with cheese and baked in the squash.  I will not be able to use the squash to serve the other 3 servings this time but I do plan on using this recipe in the future for a dinner with Keto friends.
    Nice presentation too!

    Reply

  3. I do use the ring cut to bake spaghetti squash, but I use the grill. Just cut in about 1 inch rings, remove seeds, place on cookie sheet, paint with olive oil, and suspend about 6 inches above the grill at 350 to 375 degrees for 45 minutes to an hour.
    This gives about the longest spaghetti lengths possible. Quite yummy.

    Reply

  4. My first try at spaghetti squash was THIS recipe. Man! I’ve been missing out! This recipe is delicious and the sauce—- BEST Alfredo I’ve had. I can eat it off the spoon! Ha! I’ve put this recipe into our meal plans and make it at least once or twice a month. Tonight I pulled the squash out of the skin and put it into a bowl and then mixed in the sauce. I feel like it was better this way since the squash gets a bit watery left in the skins. Either way it’s freaking delicious. 10 out of 10 would recommend 

    Reply

  5. Oh my word. This was so delicious! One of the best things I’ve ever made!! The only change I made was my store didn’t have regular heavy cream so I got dairy free (not normal for me) and added a bag of frozen broccoli (cooked in the microwave). I will for sure make this amazing. 

    Reply

  6. Loved it! I usually make my boyfriend a spinach, chicken, and artichoke spaghetti  squash very similar to this recipe because he loves it. I don’t care for artichokes and so this was a wonderful compromise :).  What herbs do you like to add? Thanks again for the recipe! 

    Reply

    1. Hi,
      I did substitute it with 1/2 tsp of Xantan gum and it was fine. Neved made it without cornstarch or Xantan gum, bu I think it will also work. Might not be as thick.

      Reply