Chicken Alfredo Spaghetti Squash

This Chicken Alfredo Spaghetti Squash Bake is one of my absolute favorite comfort foods for fall! It’s creamy, cheesy, and has all the goodness of classic chicken Alfredo, but lightened up and made with 43 grams of protein, minimal carbs, and lots of fiber thanks to the veggies! While it takes a little over an hour from start to finish, most of the time is super hands-off. That means I can let the oven do all the work while I clean up the kitchen and have everyone seated at the dinner table by the time dinner's ready. I love this easy healthy dinner!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 1 7

Total Time 1 27

Servings Servings

Calories 512kcal

Author Christine McMichael

Equipment

Ingredients

Spaghetti Squash + Chicken

1 medium spaghetti squash about 3-3.5 lbs, really any size will work
1 1/4 pounds chicken breasts
2 Tablespoons avocado oil divided
1 1/2 teaspoons Italian seasoning
2-3 cups chopped broccoli
1 1/2 teaspoons salt

Alfredo sauce

2/3 cup cottage cheese
3 Tablespoons milk
3-4 Tablespoons broth chicken or vegetable
4 teaspoons minced garlic
2 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons butter
2/3 cup grated parmesan

Toppings

2 Tablespoons chopped chives
more parmesan optional, to taste

Instructions

Preheat the oven to 425 degrees F.
Cut the spaghetti squash in half lengthwise, then remove the seeds.
Fill a casserole dish or baking pan with a 1/4″ layer of water and place each spaghetti squash half face down.
Roast for 10 minutes while you prep the chicken.
Coat the chicken breast in 1 Tbsp oil and the Italian seasoning, place on one side of a large baking sheet.
On the other side, add the broccoli with 1 Tbsp oil and salt to taste.
Add the pan to another rack in the oven and bake along with the squash for 35-40 minutes (or until the spaghetti squash is soft and the chicken is fully cooked).
While the squash and chicken are baking, blend the sauce ingredients (except the butter, parmesan, and chives).
Add the butter to a pan, then add the sauce and very lightly simmer over medium-high heat for 5-7 minutes (just until it begins to thicken), turn off the heat, and quickly whisk in the Parmesan. Keep warm and set aside.
Once the squash and chicken are done, shred or dice the chicken into small pieces.
With a fork, pull the “spaghetti” from the squash.
Add the chicken to each spaghetti squash boat. Pour the sauce over the entire thing.
Top with extra Parmesan.
Lower the heat to 350 degrees F and bake for 10 minutes, or until everything is hot and the cheese has melted.
Garnish with fresh herbs and enjoy or freeze for later!

Video

Notes

You’ll know your spaghetti squash is ready when it’s tender and you can easily pull the strands apart with a fork. If your chicken finishes cooking first, just pull it out of the oven, and let the squash continue roasting until it’s done. Same for roasting the broccoli!
Instead of serving in the spaghetti squash "boats", you can also just transfer everything into a 9×13” casserole dish, top with parmesan, and bake until bubbly.
The Alfredo thickens as it cools. So, make it just before serving or whisk in extra broth if you prefer it thinner.

Nutrition