Description
Savor Italian-inspired comfort with this chicken alfredo spaghetti squash casserole, a delightful low-carb twist on classic pasta. Creamy cheese and tender chicken mingle with roasted squash strands, creating a wholesome meal that satisfies without guilt.
Ingredients
Scale
Main Ingredients:
- 2 medium spaghetti squash (about 3–4 pounds total)
- 3 cups cooked chicken (shredded or diced)
- 2 cups Alfredo sauce
- 1 cup mozzarella cheese (shredded)
- 1/2 cup Parmesan cheese (grated)
Cheese and Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt (to taste)
- Pepper (to taste)
- 1 tablespoon olive oil
Optional Add-ins:
- 1 cup steamed broccoli
- 1 cup sautéed mushrooms
Garnish:
- Fresh parsley (chopped, optional)
- Fresh basil (chopped, optional)
Instructions
- Prepare the oven at 400°F (200°C) for roasting the spaghetti squash.
- Carefully halve the spaghetti squash lengthwise and remove the seeds using a spoon.
- Drizzle olive oil over the squash halves and season with salt and pepper, positioning them cut-side down on a baking sheet.
- Roast for 30–40 minutes until the squash becomes tender and easily pierced with a fork.
- Allow the squash to cool slightly, then gently extract the stringy flesh using a fork into a separate bowl.
- In a saucepan, melt butter over medium heat and sauté minced garlic until aromatic.
- Pour heavy cream into the pan and simmer for 3–4 minutes to develop rich flavors.
- Incorporate Parmesan cheese, whisking until the sauce becomes smooth and creamy.
- Enhance the sauce with salt, pepper, and an optional touch of nutmeg.
- Adjust the oven temperature to 375°F (190°C) and prepare a 9×13-inch casserole dish with a light grease.
- Create a thin Alfredo sauce base in the casserole dish.
- Construct the first layer using half the spaghetti squash strands, chicken, and Alfredo sauce, sprinkling Parmesan cheese.
- Repeat the layering process, topping with mozzarella cheese for a golden finish.
- Cover the dish with foil and bake for 20 minutes to allow flavors to meld.
- Uncover and continue baking for 10–15 minutes until the cheese turns bubbly and golden brown.
- Garnish with fresh herbs like parsley or basil and serve alongside a crisp salad or roasted vegetables.
Notes
- Enhance the roasting process by piercing the squash with a fork before baking to help steam escape and prevent potential bursting.
- Drain excess moisture from cooked spaghetti squash using a clean kitchen towel to prevent a watery casserole texture.
- Swap heavy cream with Greek yogurt or coconut milk for lighter, dietary-friendly alternatives that maintain creamy consistency.
- Incorporate additional vegetables like spinach or zucchini to boost nutritional value and add extra flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg