Keto Chicken Alfredo Spaghetti Squash

If you’re looking for a deliciously creamy and satisfying meal that’s also keto-friendly, this Keto Chicken Alfredo Spaghetti Squash is a must-try! With tender chicken, rich Alfredo sauce, and spaghetti squash that mimics traditional pasta, you’ll love this healthier take on a classic dish. It’s perfect for those nights when you crave comfort food without the carbs!

My Personal Experience

These Keto Chicken Alfredo Spaghetti Squash is one of my favorite keto-friendly dishes! They’re creamy, cheesy, and incredibly satisfying without all the carbs of regular pasta. The spaghetti squash works perfectly as a substitute for noodles, and when combined with the rich Alfredo sauce and juicy chicken, it makes a comforting, flavorful meal. This is a dish that I love making ahead of time for quick and easy meals during the week.

Why You’ll Love This Recipe

• Low-Carb – A creamy, comforting dish without the carbs from traditional pasta.
• Easy to Make and Store – You can prepare the boats ahead of time and store them for an easy, on-the-go meal.
• Nutrient-Rich – Packed with vitamins, fiber, and antioxidants from the spaghetti squash.
• Protein-Packed – The roasted chicken adds lean protein to fuel your body.
• Keto-Friendly – Perfect for a ketogenic lifestyle, offering a satisfying meal that fits your macros.

Ingredients & Substitutions

• Spaghetti Squash – A great low-carb pasta alternative. If you don’t have spaghetti squash, zucchini noodles are another option.
• Shredded Roasted Chicken – You can use rotisserie chicken for convenience or roast your own chicken. Leftover chicken works great here!
• Heavy Cream – Provides the creamy base for the Alfredo sauce. For a lighter option, you can substitute with half-and-half or coconut cream.
• Grated Parmesan Cheese – Use freshly grated parmesan for the best flavor. You can swap this with other cheeses like Romano or Asiago if preferred.
• Garlic – Fresh garlic brings a robust flavor to the sauce. If you don’t have fresh garlic, use 1/2 teaspoon of garlic powder.
• Olive Oil – Used for roasting the squash and making the sauce. You can substitute with butter for a richer taste.
• Parsley – Fresh parsley is used as a garnish, adding color and freshness to the dish. You can use basil for a different herbaceous touch.

Cooking Instructions: From Prep to Plate

1. Prepare the Spaghetti Squash
   Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
2. Roast the Squash
   Roast the spaghetti squash in the oven for about 30-40 minutes, or until it’s tender and can easily be shredded with a fork. While it’s roasting, you can start preparing the chicken.
3. Cook the Chicken
   While the squash is roasting, season the chicken breasts with salt and pepper. In a large skillet over medium heat, add the butter. Once melted, add the chicken breasts. Cook for about 6-7 minutes on each side until the chicken is cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
4. Make the Alfredo Sauce
   In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, pour in the heavy cream and bring it to a gentle simmer. Whisk in the grated Parmesan cheese and Italian seasoning, stirring until the cheese is melted and the sauce is creamy. If the sauce is too thick, you can add a splash of chicken broth or more cream to reach your desired consistency.
5. Combine Everything
   Once the spaghetti squash is ready, use a fork to shred the strands into a bowl. Add the shredded squash to the skillet with the Alfredo sauce and mix well to coat the squash evenly. Finally, fold in the sliced chicken.
6. Garnish and Serve
   Serve the Keto Chicken Alfredo Spaghetti Squash hot, garnished with fresh parsley if desired.

Tips for the Best Keto Chicken Alfredo Spaghetti Squash Boats

• Roast the Squash Thoroughly – Make sure the squash is fork-tender before shredding. It should easily pull apart into spaghetti-like strands.
• Customize the Sauce – Add extra garlic or some herbs like thyme or rosemary for more flavor in the Alfredo sauce.
• Shred the Chicken – You can shred the chicken using two forks or your hands to make it easier to stuff into the squash.
• Don’t Overcook the Squash – Keep an eye on the squash while roasting. You want it tender but not mushy.

Storage Instructions

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat gently in the microwave or in a skillet with a splash of cream or broth to keep the sauce creamy.
• Freeze: The squash boats can be frozen, but the texture may change slightly. To freeze, wrap each boat individually and store in a freezer-safe container for up to 2 months.

Common Questions and Helpful Answers

1. Can I use a different type of squash?
Yes! If you can’t find spaghetti squash, you can use zucchini noodles as an alternative.

2. How can I make this dish vegetarian?
You can replace the chicken with sautéed mushrooms or your favorite plant-based protein.

3. Can I prepare the sauce ahead of time?
Yes, the Alfredo sauce can be made ahead of time and stored in the fridge. Just reheat it gently before mixing it with the squash and chicken.

Tools You’ll Need

• Baking Sheet – To roast the spaghetti squash halves.
• Pan – For making the Alfredo sauce.
• Fork – To shred the cooked spaghetti squash into “noodles.”
• Sharp Knife – To halve the squash before roasting.

Nutrition Information (per serving, based on 4 servings)

Per serving:
• Total Carbs: 12g
• Net Carbs: 8g
• Sugar: 4g
• Protein: 35g
• Fat: 26g

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