Why You’ll Love This Recipe

Chicken Alfredo Spaghetti Squash Casserole is a creamy, comforting dish that offers all the flavors of traditional Alfredo pasta with a low-carb twist. Made with tender spaghetti squash, juicy chicken, and a rich Alfredo sauce, this casserole is baked to perfection and makes a satisfying meal the whole family will love. It’s a great option for those following a gluten-free or keto-friendly diet.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

spaghetti squashcooked chicken breast (shredded or diced)olive oilgarlic (minced)heavy creamcream cheesefreshly grated Parmesan cheeseItalian seasoningonionsalt and pepper to tasteshredded mozzarella cheeseparsley (for garnish)

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender. Let cool slightly, then scrape out the strands with a fork.

While the squash is baking, heat a large skillet over medium heat. Add a bit of olive oil and sauté garlic and onion until fragrant and translucent.

Stir in heavy cream and cream cheese, cooking until the cream cheese melts and the sauce is smooth.

Add Parmesan cheese, Italian seasoning, salt, and pepper. Stir until well combined and thickened.

Fold in the shredded chicken and spaghetti squash strands, mixing everything evenly.

Transfer the mixture into the prepared baking dish. Top with shredded mozzarella cheese.

Bake for 20-25 minutes until bubbly and golden on top.

Garnish with fresh parsley before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 20 minutesRoasting time: 40 minutesBaking time: 25 minutesTotal time: 1 hour 25 minutes

Variations

Add cooked broccoli florets or spinach for extra vegetables.

Use rotisserie chicken for convenience and extra flavor.

Try a blend of cheeses like Gruyère or provolone for a twist on the classic taste.

Top with crushed pork rinds or gluten-free breadcrumbs for a crunchy finish.

Add a dash of nutmeg or red pepper flakes for a different flavor profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual portions in the microwave for 1-2 minutes or until heated through.To reheat the entire casserole, cover with foil and warm in a 350°F oven for 20-25 minutes.

FAQs

Can I use pre-cooked spaghetti squash?

Yes, using leftover or pre-cooked squash can save time—just make sure it’s well-drained.

What type of chicken works best?

Shredded or diced cooked chicken breast or thigh meat both work well.

Can I make this ahead of time?

Absolutely—assemble the casserole up to a day ahead, refrigerate, and bake when ready.

Is this casserole keto-friendly?

Yes, it’s low in carbs and high in fat, making it suitable for a keto diet.

Can I freeze this casserole?

Yes, freeze after baking. Let cool completely, then wrap tightly and store for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Can I use jarred Alfredo sauce?

Yes, but homemade gives the best flavor. If using jarred, choose a high-quality brand.

Can I make it dairy-free?

You can substitute dairy-free cream cheese, almond milk, and vegan Parmesan, though flavor and texture may vary.

How do I keep the casserole from being watery?

Make sure to thoroughly drain the spaghetti squash and cook off excess liquid in the sauce.

What can I serve with this dish?

A side salad or roasted vegetables complement this casserole well.

Can I add bacon?

Yes, cooked and crumbled bacon adds extra savory flavor.

Conclusion

Chicken Alfredo Spaghetti Squash Casserole is a deliciously creamy, cheesy dish that brings comfort food to your table without the carbs. It’s easy to make, full of flavor, and perfect for weeknight dinners or meal prep. Give it a try and enjoy a healthy twist on a classic favorite.