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.

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 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 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!

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!

Servings: 4

Chicken Alfredo Spaghetti Squash Low-Carb, Keto

Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
1 hr
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 fork
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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

Instructions

  1. 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.

  2. 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.

  3. 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.

Recipe Notes

These servings are huge. It really makes 4 regular servings.
Course: Main
Cuisine: American

Nutrition Information

Calories: 654, Fat: 57g, Saturated Fat: 29g, Cholesterol: 182mg, Sodium: 639mg, Potassium: 417mg, Carbohydrates: 15g, Fiber: 3g, Sugar: 6g, Protein: 18g, Vitamin A: 38.9%, Vitamin C: 6.8%, Calcium: 26.4%, Iron: 7.5%