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 Time10 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main
Cuisine: American
Keyword: SPAGHETTI SQUASH
Servings: 4
Ingredients
1spaghetti squashmedium
salt and pepper to taste
2tbspolive oil
For the sauce:
6-8ozcooked chickenshredded or cut into small pieces
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.