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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 have yet to try spaghetti squash, so when I do, it’s going to be this version! Looks SO good, Mira! I love the alfredo flavor and the fact that it’s on the healthier side. Sounds perfect for a cozy meal!
Love these spaghetti squash boats, Mira! Love the fact that it’s basically chicken alfredo with no carbs! 🙂
I’m a huge fan of spaghetti squash and actually prefer it to pasta as it’s still filling yet so much lighter! These look delicious Mira!
Is the nutrition information for a serving or the entire squash?
No, one half of spaghetti squash is 2 servings. Whole dish = 4 servings.
To clarify, the above nutritional ingredients are for one serving only?
Yes. 1/4 squash is one serving.
This recipe is simple and delicious! Making them for the second time this month. A great dinner for the winter!
thanks!
Made this last night, sooo good. First, sauteed onions & shredded carrots, fresh garlic. Added a lil dried basil & oregano. Sauted chicen, Added cream & parm, mixedd in squash. Pit back in shell, topped with mozzarella, & broiled. Husband & I loved it! Five stars.
Great! I need to try this version!
This is DELICIOUS! Definitely part of our weekly rotation.
Glad you liked them! Thanks Mindy!
Looks delicious but sadly too much sugar for me 🙁
Thanks! There is no added sugar in this recipe.
So would it be 12 net carbs per 1/4 serving size?
To clarify, the meat of the spaghetti squash is served on the side, as a substitute for pasta?
The meat of the spaghetti squash is served together with the sauce and chicken inside the squash (or you can serve in a bowl).