Ingredients
1 large spaghetti squash (about 3 lbs)
2 cups cooked chicken breast, shredded or cubed
1.5 cups homemade or high-quality alfredo sauce
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley for garnish
Instructions
Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Step 2: Brush the inside of the squash with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes until tender.
Step 3: Once the squash is cooked, let it cool slightly, then use a fork to scrape out the strands into a large mixing bowl.
Step 4: Reduce oven temperature to 375°F (190°C). In the mixing bowl, combine the squash strands, cooked chicken, alfredo sauce, minced garlic, and half of the mozzarella and parmesan cheeses.
Step 5: Transfer the mixture into a 9×9 inch baking dish or back into the squash shells. Top with the remaining mozzarella and parmesan cheese.
Step 6: Bake for 15-20 minutes, or until the cheese is melted and bubbly. Garnish your chicken alfredo spaghetti squash casserole with fresh parsley before serving.
Notes
To avoid a watery casserole, squeeze excess moisture from the roasted squash using a kitchen towel before mixing with the sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Healthy Dinner
- Cuisine: American-Italian
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 385 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: chicken alfredo, spaghetti squash, low carb casserole, healthy dinner, keto alfredo
