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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..