I’m Keto and Sugar Free: Spaghetti Squash Chicken Alfredo Recipe

Written by Published on in Italian Cuisine, Main Courses
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It has been awhile since posting here on my food blog after I lost my inspiration to post about healthy organic eating and whole life giving foods after the lost of precious loved one(s). See depression set in along with binge eating and so did the many unwanted pounds that followed.

However, with the help of Almighty God and of course time— old wounds did begin to heal, at least to some degree. So here I am ready to share my weight loss journey and some delightful recipes here on OHF (some of my own as well as from others that are helping me to succeed) as I am now well on my way to recovering from being overweight based on my own BMI and body habitus–though some would probably disagree looking at me. Either way that’s where the keto and sugar free lifestyle has also come into play.

While I will always remain and “organic” health foodie, I have also embarked on a NEW lifestyle change of going keto, low carb and sugar free. That’s right I’m cutting down and/or cutting out the white addictive food crack in order to help me shed unwanted pounds and restore my health. Therefore, I enlisted the help of a few experts in these matters (e.g. Sugar Free Mom).

In this Italian themed recipe below by Wholesome Yum, pasta spaghetti is instead substituted for spaghetti squash for the benefit of keeping this low carb and while still be able to enjoy this classic dish.

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Chicken Alfredo Spaghetti Squash

Low Carb and KETO Classic Italian dish

Course Main Course
Cuisine Italian
Keyword alfredo, alfredo sauce, chicken, keto, low carb, spaghetti squash
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Servings 2

Ingredients

  • 1 3-1/2 pound Spaghetti Squash
  • 1 or 2 cooked and shredded boneless, skinless chicken breasts
  • 2 tbsp olive oil extra virgin
  • 1/2 tbsp sea salt
  • 1/4 tsp black pepper
  • 1 cup Alfredo Sauce
  • 1/4 cup shredded Parmesan

Instructions

  1. Preheat oven to 350 degrees. Season chicken with salt and pepper.

  2. Bake chicken for 20 minutes and remove from oven.

  3. Allow the chicken to rest for 10 minutes before shredding.

  4. Meanwhile, turn oven to 425 degrees. Line baking sheet with foil and grease lightly.

  5. Slice the spaghetti squash in half. Scoop out the seeds..

  6. Sprinkle squash with oil and season with salt and pepper.

  7. Place the squash cut side down on baking sheet. Use a fork to prick all over.

  8. Roast squash for 30-45 minutes.

  9. Make your own Alfredo sauce or warm up store brought Alfredo sauce on stovetop. Then add cooked chicken.

  10. Remove squash from the oven and let it rest and cool for 10 minutes before shredding. Use a fork to scrape the squash from the shell to release the strands.

  11. Transfer the spaghetti squash to the sauce pan and stir into the sauce with the chicken.

  12. Transfer the ingredients back into the shell halves and top with the parmesan cheese.

  13. Bake for an additional 5 minutes until cheese is melted..

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