Description
This Chicken Alfredo Spaghetti Squash Casserole is a healthy and comforting gluten-free main course that combines tender roasted spaghetti squash strands with creamy Alfredo sauce, shredded chicken, and melted mozzarella cheese. It’s a delicious low-carb twist on traditional chicken Alfredo, perfect for a cozy dinner.
Ingredients
Scale
Squash and Chicken
- 1 large spaghetti squash (about 3–4 pounds)
- 2 cups cooked chicken breast (shredded or diced)
Sauce and Seasoning
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Italian seasoning
Garnish
- Chopped parsley for garnish
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and place them face down on a baking sheet. Roast for 35–40 minutes until the flesh is tender and can be shredded into strands with a fork. Let cool slightly.
- Prepare the Alfredo Sauce: Reduce your oven temperature to 375°F (190°C). While the squash cools, heat a large skillet over medium heat and sauté the minced garlic for about 30 seconds until fragrant. Add the heavy cream and chicken broth and bring the mixture to a gentle simmer. Stir in the Parmesan cheese, salt, black pepper, and Italian seasoning until the sauce thickens slightly.
- Combine Ingredients: Using a fork, scrape the roasted spaghetti squash flesh into strands and place them in a large bowl. Add the cooked chicken, Alfredo sauce, and half of the shredded mozzarella cheese. Mix everything thoroughly to combine.
- Assemble and Bake: Transfer the mixture into a greased 9×13-inch casserole dish. Sprinkle the remaining mozzarella cheese evenly on top. Bake in the oven for 20–25 minutes until the casserole is bubbly and has a golden cheese crust.
- Garnish and Serve: Once baked, remove from the oven and garnish with chopped parsley. Serve warm for a comforting, delicious meal.
Notes
- You can use rotisserie chicken for a quick shortcut to save prep time.
- For a lighter version, substitute half-and-half or a cashew cream alternative in place of heavy cream.
- This casserole is naturally gluten-free and low-carb, making it suitable for those dietary preferences.
- Make sure not to overcook the spaghetti squash to maintain a nice, firm texture that mimics pasta.
