Description
This Chicken Alfredo Spaghetti Squash Casserole combines tender roasted spaghetti squash strands with creamy Alfredo sauce, shredded chicken, and mozzarella cheese for a comforting yet low-carb meal. Baked until bubbly and golden, it’s a perfect gluten-free dinner option that’s both healthy and flavorful.
Ingredients
Spaghetti Squash
- 1 large spaghetti squash (about 3–4 pounds)
- 1 tablespoon olive oil
Chicken and Cheese
- 2 cups cooked chicken breast (shredded or diced)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
Sauce
- 3 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Italian seasoning
Garnish
- Chopped parsley for garnish
Instructions
- Roast the Spaghetti Squash. Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil and place them cut side down on a baking sheet. Roast for 35–40 minutes or until the flesh is tender and easily pierced with a fork.
- Prepare the Spaghetti Squash Strands. Let the squash cool slightly after roasting, then use a fork to scrape out the flesh into spaghetti-like strands. Set aside.
- Make the Alfredo Sauce. Reduce the oven temperature to 375°F (190°C). In a large skillet over medium heat, sauté the minced garlic for about 30 seconds until fragrant. Add the heavy cream and chicken broth, gently bringing the mixture to a simmer. Stir in the grated Parmesan cheese, salt, black pepper, and Italian seasoning, cooking until the sauce thickens slightly.
- Combine Ingredients. In a large mixing bowl, combine the scraped spaghetti squash strands, cooked chicken, Alfredo sauce, and half of the shredded mozzarella cheese. Mix everything well to evenly coat the squash and chicken with the sauce.
- Assemble the Casserole. Transfer the mixture to a greased 9×13-inch casserole dish, spreading it evenly. Sprinkle the remaining mozzarella cheese evenly over the top.
- Bake the Casserole. Place the casserole in the oven and bake at 375°F (190°C) for 20–25 minutes, or until the top is bubbly and golden brown.
- Garnish and Serve. Remove the casserole from the oven and let it cool slightly. Garnish with chopped parsley before serving to add a fresh, vibrant touch.
Notes
- You can use rotisserie chicken for a quick and convenient shortcut.
- For a lighter version, substitute heavy cream with half-and-half or use a cashew cream alternative to keep it dairy-free.
- Ensure the spaghetti squash is fully cooked and tender for the best texture.
- This recipe is suitable for gluten-free and low-carb diets.
