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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.
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.
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.
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.
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!
Similar Recipes You May Like:
- Spinach And Feta Spaghetti Squash
- This Honeynut Squash Recipe from Running to the kitchen is easy to prepare and packed with flavors.
- Mediterranean Spaghetti Squash
Chicken Alfredo Spaghetti Squash Low-Carb, Keto
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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
WE LOVE THIS!! I put it all on our plates instead of broiling it and also add broccoli to it!
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.
Great!I need to try this 🙂
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
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.
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!
Glad you guys liked them!
Thank you for this recipe. I made it tonight and everyone loved it!
If I do not use the corn starch do you substitute it with xanthum gum?
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.
I only need one serving at a meal. Can the other three portions be sealed in individual vacuum bags & frozen?
Yes, you can freeze for up to 2 months.