Chicken Alfredo Spaghetti Squash Recipe
This Chicken Alfredo Spaghetti Squash is a delicious low-carb twist on the classic creamy Alfredo pasta. Roasted spaghetti squash strands are topped with a savory, garlicky chicken Alfredo sauce made with Parmesan, yogurt, and mozzarella, then baked to perfection. It's a comforting, high-protein meal perfect for a family dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
Sauce and Filling
- 2 large garlic cloves, minced
- 1 tablespoon oil (for frying)
- 3/4 cup low sodium chicken broth
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 3/4 cup plain regular or Greek yogurt
- 2 cups cooked chicken breast, shredded
- 1/4 cup shredded Mozzarella cheese
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 375°F. Cut the spaghetti squash lengthwise and scoop out the seeds. Place the halves cut side down on a parchment-lined baking sheet and roast in the oven for 30 to 40 minutes until the skin is dark and glossy and the flesh flakes easily with a fork. Avoid overcooking.
- Cool the Squash: Remove the squash from the oven and allow it to cool for about 15 minutes until safe to handle.
- Sauté Garlic: Meanwhile, heat a large skillet over medium heat and add the oil. Add the minced garlic and sauté for 1 to 2 minutes, stirring frequently to avoid burning and to infuse the oil with garlic flavor.
- Make the Sauce: To the skillet, add the low sodium chicken broth, cornstarch, salt, and pepper. Whisk continuously to dissolve the cornstarch and bring the mixture to a boil. Then reduce the heat to low and simmer for 1 to 2 minutes until the sauce thickens slightly.
- Add Cheese and Yogurt: Remove the skillet from heat and stir in the grated Parmesan cheese until melted and smooth. Then add the yogurt and mix until the sauce is creamy. Stir in the shredded cooked chicken until well combined.
- Prepare Squash Strands: Using a fork, gently scrape the flesh of the squash to separate it into strands, keeping the strands inside the squash shells. Spoon the chicken Alfredo sauce over the spaghetti squash strands in each shell, gently mixing with the fork to help the sauce permeate the squash.
- Add Mozzarella and Bake: Sprinkle 2 tablespoons of shredded mozzarella cheese on top of each stuffed squash half. Place them in a baking dish and bake for 10 to 12 minutes. Finish by broiling briefly until the cheese is golden and bubbly.
- Serve: Before serving, stir the squash and sauce mixture lightly to combine, then serve hot for a creamy, comforting meal.
Notes
- Do not overcook the spaghetti squash to prevent it from becoming mushy.
- If you prefer a richer sauce, substitute some yogurt with heavy cream.
- You can use leftover rotisserie chicken to save time on shredding cooked chicken breast.
- For a vegetarian version, omit the chicken and add sautéed mushrooms or additional vegetables.
- Using low sodium broth helps control the salt levels, but adjust seasoning to taste.
- Broil carefully to avoid burning the cheese topping.
