Description
A delicious, low-carb alternative to traditional pasta dishes, this Chicken Alfredo Spaghetti Squash Casserole combines tender chicken, creamy Alfredo sauce, and roasted spaghetti squash for a comforting and satisfying meal.
Ingredients
Units
Scale
- 1 medium spaghetti squash
- 2 cups cooked shredded chicken
- 1 1/2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside with olive oil, season with salt and pepper, and place cut side down on a baking sheet.
- Bake for 35-40 minutes, or until tender. Let cool slightly, then use a fork to scrape the strands into a bowl.
- In a large bowl, mix the spaghetti squash strands, shredded chicken, Alfredo sauce, mozzarella, Parmesan, and minced garlic.
- Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
- Bake for 20-25 minutes, or until the casserole is heated through and the cheese is bubbly.
- Let sit for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- You can use homemade or store-bought Alfredo sauce.
- Rotisserie chicken works great for this recipe.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add vegetables like spinach or broccoli for extra nutrition.
- This recipe is great for meal prep and can be frozen before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg