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0 from 15 votes

Spaghetti Squash Chicken Alfredo

A healthy twist on a classic dish! Using Spaghetti Squash for chicken alfredo results in an easy and healthy weeknight dinner recipe! 

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 2 people
Calories: 541 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 spaghetti squash
  • 2 boneless chicken breasts, cooked
  • 2 cups steamed or roasted broccoli
  • 1 cup cherry tomatoes, roasted
For the sauce
  • 3 Tbsp. unsalted butter
  • 3 cloves garlic, minced
  • 2 tsp. chopped basil, parsley or sage, fresh
  • 2 Tbsp. all purpose flour
  • 1 cup low sodium chicken broth
  • 3/4 cup half and half* (or whole milk or heavy cream)
  • 4 oz. low fat cream cheese, cubed
  • 1/2 cup shredded Parmesan
  • pinch of salt, pepper, red pepper chili flakes to taste

Instructions

    Cup of Yum
  1. Melt butter in a large skillet over medium heat.
  2. Add in the garlic and sage and cook for 30 seconds. Whisk in the flour (creating a roux) and cook for 30 seconds, whisking constantly.
  3. Whisk in the chicken broth and half in half. Stir in the cubed cream cheese and Parmesan until smooth and melted. Add in the chicken and stir to coat.
  4. Fluff some of the spaghetti squash noodles up, and spoon the Alfredo mixture into each half of the spaghetti squash. 
  5. Top with the veggies and a sprinkle of parmesan. Enjoy!

Notes

  • For the chicken, I cooked it in lemon juice, olive oil, and garlic powder.
  • I also seasoned the spaghetti squash with olive oil, salt and pepper before I cooked it!
  • Can sub flour with coconut flour or almond flour
  • Recipe inspired by The Gunny Sack

Nutrition Information

Serving 1half of squash Calories 541kcal (27%) Carbohydrates 34.3g (11%) Protein 42.3g (85%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 541

% Daily Value*

Serving 1half of squash
Calories 541kcal 27%
Carbohydrates 34.3g 11%
Protein 42.3g 85%

* Percent Daily Values are based on a 2,000 calorie diet.