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Chicken Alfredo Spaghetti Squash Recipe

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4.1 from 6 reviews

This Chicken Alfredo Spaghetti Squash recipe is a delicious and healthy twist on the classic creamy pasta dish, using roasted spaghetti squash as a low-carb base. Tender, seasoned chicken thighs are cooked in a creamy Greek yogurt Alfredo sauce, tossed with the roasted squash strands, topped with melted mozzarella cheese, and garnished with parsley and chili flakes for extra flavor.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Spaghetti Squash

  • 1 large spaghetti squash
  • 2 tablespoons avocado oil or olive oil, divided
  • Sea salt and ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Chicken & Sauce

  • 10 ounces boneless skinless chicken thighs or tenders, cut into small bite-sized pieces
  • 2 tablespoons arrowroot powder, gluten-free flour, or cornstarch
  • 2/3 cup milk of choice
  • 1/2 cup Greek yogurt
  • 1/4 cup shredded mozzarella cheese

Toppings (Optional)

  • Crushed red chili flakes
  • Finely chopped parsley
  • Freshly shaved parmesan or nutritional yeast

Instructions

  1. Preheat Oven and Prepare Squash: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Cut and Roast Squash: Carefully cut the spaghetti squash in half lengthwise using a sharp chef’s knife. Scoop out the seeds with an ice cream scoop or spoon. Place the squash halves cut side up on the baking sheet. Lightly brush or spritz both insides with half of the oil and season with sea salt and ground pepper. Flip the squash halves cut side down onto the baking sheet and roast for 30 to 40 minutes until tender.
  3. Cool and Shred Squash: Remove the squash from the oven and carefully flip it back cut side up like a boat. Let it cool slightly. Use a fork to scrape and loosen the spaghetti-like strands from the inside of the squash. Keep the oven on for the final baking step.
  4. Cook Chicken: While the squash cools, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the chicken pieces and cook until golden and no longer pink inside.
  5. Add Seasonings and Flour: Sprinkle the cooked chicken with sea salt, pepper, garlic powder, onion powder, and arrowroot powder (or your chosen flour). Continue to cook, stirring occasionally, until the chicken starts to brown and the flour is cooked.
  6. Make Alfredo Sauce: Slowly pour in the milk of choice while stirring continuously to create a sauce. Cook for a couple of minutes until the sauce begins to thicken. Remove the skillet from heat and stir in the Greek yogurt until smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
  7. Toss Squash with Sauce: Gently toss the shredded spaghetti squash strands with the chicken Alfredo sauce in the skillet or a mixing bowl.
  8. Assemble and Bake: Divide the mixture evenly, sprinkle the shredded mozzarella cheese on top, and return to the hot oven. Bake for 10 minutes or until the cheese has melted and is bubbly.
  9. Garnish and Serve: Remove from the oven and garnish with finely chopped parsley, crushed red chili flakes, and freshly shaved parmesan or nutritional yeast if desired. Serve warm.

Notes

  • You can substitute chicken breast if preferred, but thighs tend to be more tender and flavorful.
  • Arrowroot powder, cornstarch, or gluten-free flour all work as thickening agents depending on your dietary needs.
  • Use Greek yogurt for creaminess and added protein; sour cream can be a substitute if needed.
  • Feel free to adjust seasoning and spice levels to your preference.
  • For a dairy-free version, use a non-dairy milk and skip the mozzarella or use a vegan cheese alternative.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/chicken-alfredo-spaghetti-squash-recipe/