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Chicken Alfredo Spaghetti Squash Casserole

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A creamy, low-carb Chicken Alfredo Spaghetti Squash Casserole that’s rich in flavor and perfect for a comforting dinner while staying gluten-free and low-carb.

Ingredients

Units Scale
  • 1 medium spaghetti squash
  • 2 cups cooked shredded chicken
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons chopped fresh parsley (optional for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
  2. Place squash halves cut-side down on a baking sheet and roast for 35-40 minutes until tender. Let cool, then scrape out flesh with a fork to create spaghetti-like strands.
  3. Reduce oven temperature to 375°F (190°C).
  4. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  5. Stir in heavy cream, Parmesan cheese, salt, pepper, and Italian seasoning. Simmer until the sauce thickens, about 3-5 minutes.
  6. Add cooked shredded chicken and spaghetti squash strands to the skillet. Mix well to coat with the Alfredo sauce.
  7. Transfer mixture to a greased 9×13-inch casserole dish. Sprinkle mozzarella cheese evenly on top.
  8. Bake for 20-25 minutes or until cheese is melted and bubbly.
  9. Garnish with chopped fresh parsley if desired. Serve warm.

Notes

  • You can use rotisserie chicken for convenience.
  • Make ahead and refrigerate for up to 2 days before baking.
  • Add sautéed mushrooms or spinach for extra veggies.

Nutrition

Find it online: https://easy-tapas-recipes.com/chicken-alfredo-spaghetti-squash-casserole/