baked stuffed spaghetti squash
Print Recipe
0 from 0 votes

Chicken alfredo stuffed spaghetti squash

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner
Cuisine: American, Italian
Keyword: buffalo chicken, healthy, keto, ketogenic, low carb, meal prep, paleo, spaghetti squash, whole30
Servings: 4
Calories: 225kcal
Author: Molly Thompson

Ingredients

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

Instructions

  • 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.

Notes

To save time, bake the spaghetti squash and chicken in advance and store in the fridge until you're ready to use it.

Nutrition

Serving: 1g | Calories: 225kcal | Carbohydrates: 14.7g | Protein: 18.3g | Fat: 10.8g | Saturated Fat: 6.4g | Cholesterol: 46mg | Sodium: 237mg | Fiber: 0.2g | Sugar: 0.6g