Keto Chicken Alfredo Spaghetti Squash Recipe
A creamy, cheesy twist on the classic chicken Alfredo, this dish uses spaghetti squash as a low-carb pasta alternative, topped with a rich Alfredo sauce and juicy shredded chicken. It's a satisfying, keto-friendly meal that feels indulgent without the carbs.
Equipment
- Baking Sheet
- Pan
- Fork
- Sharp knife
Ingredients
- 1 large spaghetti squash halved and seeds removed
- 1 lb shredded roasted chicken
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 garlic cloves minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Rub the spaghetti squash halves with olive oil and season with salt and pepper. Place the squash on a baking sheet with the cut side down. Roast for 30-40 minutes or until the squash is tender and easily shredded with a fork.
- In a pan, heat olive oil (or butter) over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Pour in the heavy cream and bring to a simmer. Gradually add the grated parmesan cheese, stirring until the sauce thickens and becomes smooth. Reduce the heat and cook for an additional 2-3 minutes.
- Use a fork to shred the roasted spaghetti squash into noodle-like strands. Fill each squash boat with shredded chicken and generously pour the Alfredo sauce over the top.
- Return the boats to the oven and bake for an additional 10-15 minutes, until the sauce is bubbly and the chicken is heated through.
- Garnish with freshly chopped parsley before serving for added color and freshness.