This post may contain affiliate links. Read our disclosure policy.
Spaghetti squash alfredo is topped is made with a creamy alfredo sauce and topped with perfectly cooked chicken. This low carb comfort food is flavorful and hearty. We’re sharing options to keep this dairy free.
After my husband tasted this recipe he said it was his favorite one on my site so far! That’s a huge praise considering I have hundreds of recipes over here on WMM. If he loves it you will too!
And if you love alfredo, try this chicken alfredo gnocchi bake next!
Is spaghetti squash healthy?
One reason I love it is because you don’t miss any flavor even though you’re eating a low carb and whole30 approved recipe. Simple, whole ingredients make it possible for this spaghetti squash recipe to be very healthy!
Ingredient Notes
- Spaghetti squash
- Boneless skinless chicken breast
- Almond milk
- Coconut milk or heavy cream
- Tapioca starch (flour)
- Italian spices
- Parmesan cheese or nutritional yeast
Cook the squash
Start by preheating the oven to 425°F. Cut the spaghetti squash in half lengthwise then scoop the seeds and stringy bits out with a spoon. Place the spaghetti squash cut-side-up on a baking sheet and drizzle with olive oil then bake in preheated oven for 50 minutes.
How to make spaghetti squash alfredo
Think of stuffed spaghetti squash kind of like making a twice baked potato. While the spaghetti squash is cooking, you’ll make the chicken alfredo filling to go inside.
Lastly, when the spaghetti squash is tender and stringy, scoop out the stringy insides and mix it together with the prepared filling then place it all back in the spaghetti squash shell to go back in the oven for 15 more minutes. And you’re done!
Expert Tips
- You can meal prep and save some time by baking the spaghetti squash and chicken in advance.
- Make sure to buy the full fat canned coconut milk (not the lite kind!)
- If you’re making this recipe dairy free, the nutritional yeast is a bonus for parmesan flavor. I find it at my local Whole Foods in the bulk section.
- Level up the protein with this cottage cheese alfredo sauce.
More low carb whole30 recipes:
- Sheet pan steak fajitas
- Chicken salad stuffed avocado
- Crock pot healthy buffalo chicken dip
- Sausage and apple stuffed acorn squash
- Creamy chicken and rice soup
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
Chicken Alfredo Stuffed Spaghetti Squash
Save this Recipe!
Ingredients
Stuffed Spaghetti Squash
- 1 large spaghetti squash cut in half lengthwise
- Olive oil
- 2 (5-6 ounce) chicken breasts I cut mine in half into cutlets to cook evenly
- 1/2 lb broccoli florets
- Salt and pepper to taste
Alfredo (Bechamel) Sauce
- 2 Tablespoons butter vegan butter if needed
- 4 cloves garlic minced
- 2 Tablespoons flour gluten-free if needed
- 2-3 cups whole milk unsweetened plant milk works too
- 1/4 cup parmesan cheese plus more for topping
- ¼ teaspoon Salt and pepper to taste
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or coat with oil.
- Cut the spaghetti squash in half lengthwise and scoop the seeds and stringy bits out with a spoon and discard. Place the squash cut-side-up on a baking sheet and drizzle with olive oil. Bake in preheated oven for 25 minutes.1 large spaghetti squash, Olive oil
- Remove squash from the oven and add the chicken breast and broccoli. Drizzle chicken and broccoli with olive oil and salt and pepper. Bake for another 15-18, or until the internal temperature of teh chicken reaches 165.2 (5-6 ounce) chicken breasts, 1/2 lb broccoli florets, Salt and pepper to taste
- While the chicken and squash cook, make the sauce. Melt the butter in a saucepan over medium heat. Cook the garlic for 2-3 minutes. Add the flour and stir to create a thick paste (roux). Whisk constantly while you pour in the 2 cups of milk. Continue to stir until it's thick and no lumps remain. Add up to 1 cup more milk to thin the sauce as needed. Stir in the parmesan cheese until it melts. Taste and add salt and pepper as needed.2 Tablespoons butter, 4 cloves garlic, 2 Tablespoons flour, 2-3 cups whole milk, 1/4 cup parmesan cheese, ¼ teaspoon Salt and pepper to taste
- Remove the sheet pan from the oven and allow it to cool slightly, until the squash is cool enough to handle. Shred the squash with a fork then divide the broccoli between each. Divide the alfredo sauce evenly, leaving some to top the boats. Mix to combine the shredded squash, broccoli, and sauce.
- Cut the chicken into slices or chunks and place it on top of each zucchini boat. Pour the remaining alfredo sauce on top and sprinkle with parmesan cheese.
- Place back in the oven for 15 minutes until cheese bubbles and turns golden brown. Serve with chopped parsley or fresh basil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this dish last night! My family is made of a bunch of picky eaters so this dish was only eaten by me, but that’s ok, leftovers for lunch! I thought it was so flavorful!
Has anyone heated this dish up before? What’s the best method to do so?
Thanks, Jane! I love this one too! I’ve heated it up. You can scoop it all out into a bowl or leave it inside the squash and reheat in the microwave or in the oven. Thanks!
I see there have been some updates to this recipe. Is there anyway I can have access to the old version with coconut milk and no broccoli? I forgot to print it out and now it’s changed on here. I love the old version!
Hey there! So sorry about that. Yes, I did update it recently to make it a full meal with broccoli. Just omit the broccoli from the recipe and use unsweetened full fat coconut milk instead of the whole milk. And you can leave out the parm!
I made this for my family and it was a hit! My family member already went ahead and bought a spaghetti squash so I could make the recipe again. It was a quick, easy , and healthy alternative to noodles without compromising too much.
This is SO GOOD!!!! I used GF flour to thicken my sauce in the absence of the tapioca. My hubby and I love the subtle taste of lemon in the sauce. Will definitely be filing this recipe under “favorites”!
I am not a big fan of coconut milk if I can taste it in the recipe. This sounds tasty but my question is can you taste the coconut milk after creating the sauce ? What would be a good non dairy substitute.
Hey! I totally get that! I don’t mind the taste of it but you can’t taste it at all in this recipe because there’s so many other flavors going on! Silk makes a non-dairy heavy cream that would work.
Is there a substitute for the tapioca starch?
You could use arrowroot powder or cornstarch!
Thanks!