This low carb meal is flavorful and healthy! Chicken alfredo stuffed spaghetti squash will make your whole family full and happy. With a whole30 options, everyone can enjoy it.
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!
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!
Ingredients for whole30 approved chicken alfredo stuffed spaghetti squash:
- Spaghetti squash
- Boneless skinless chicken breast
- Almond milk
- Coconut milk
- Tapioca starch (flour)
- Italian spices
How to cook spaghetti 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 cook stuffed spaghetti squash:
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!
A few helpful tips for this recipe:
- 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.
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
For the stuffed spaghetti squash:
- 1 large spaghetti squash
- 2 medium chicken breasts
- Salt and pepper to taste
- Fresh parsley or basil to garnish
For the alredo sauce:
- 1 can coconut milk full fat, cream and liquid
- 1/4 cup unsweetened almond milk
- 1 teaspoon fine grain salt
- ¼ teaspoon pepper
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 tablespoon lemon juice
- 2 tablespoons tapioca starch
- 1 tablespoon nutritional yeast or 1/3 cup parmesan cheese optional
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Cut the spaghetti squash in half lengthwise and scoop the seeds and stringy bits out with a spoon and discard.
- Place the spaghetti squash cut-side-up on a baking sheet and drizzle with olive oil. Bake in preheated oven for 25 minutes.
- Remove squash from the oven and flip over to the other side. At this point, move the spaghetti squash to the side and add your chicken breast on the same baking sheet. Drizzle chicken with olive oil and salt and pepper. Bake for another 15-18 minutes at 425°F until the chicken is cooked and reaches an internal temperature of 165.
- While the chicken and squash cook, make the sauce. Pour a can of full-fat coconut milk into a saucepan over medium heat and stir to combine. Add the almond milk, salt, pepper, garlic, basil, and lemon juice. Next, add the tapioca starch to a tablespoon of water and mix to dissolve. Pour the mixture into the sauce and stir continuously while simmering until it starts to thicken, 1-2 minutes.
- Add the nutritional yeast or parmesan cheese if desired and stir again until cheese is melted. Increase heat to high and boil for about 1 minute until sauce because thick. Remove from heat and set aside.
- When the chicken and spaghetti squash are done, allow to cool briefly so the squash is cool enough to handle.
- Cut the chicken into slices or chunks and place it in a large mixing bowl with the alfredo sauce. Scoop out the squash from the skin and place the squash in the bowl with the chicken and alfredo, stirring well to combine.
- Scoop the mixture back into the spaghetti squash skin/shells then top with more parmesan cheese if desired. Place back in the oven for 15 minutes until cheese bubbles and turns brown.
- Serve with chopped parsley or fresh basil.