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
Keyword: SPAGHETTI SQUASH

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: 1945%, Vitamin C: 5.6%, Calcium: 264%, Iron: 1.4%