Spaghetti Squash Chicken Alfredo is an easy and healthy way to enjoy a classic comforting dish without all of the pasta!
Healthy Spaghetti Squash Alfredo
Doesn’t January seem to drag on forever? I feel like it’s been January for 73 days now! I’m not complaining, it just always seems to be like a long month, do you agree?!
It’s been a great start to 2019 and I’m excited to see what the next 11 months have in store. As far as what’s in store for Kroll’s Korner, you will be getting more and more DINNER recipes for me. That is my main focus for the blog because YOU requested it.
From a survey I sent out in my newsletter (pssst have you signed up for that yet?) and from a survey I hosted on my Instagram stories, the majority of you are here to find DINNER recipes!
So, let’s do this! “Give the people what they want!”
This Spaghetti Squash Chicken Alfredo is:
- Great for busy families or moms
- A crowd pleaser
- Easy and healthy
- All made from scratch (no jar Alfredo here!)
- Creamy and delicious!
Spaghetti squash chicken alfredo ingredients
Here’s what you’ll need to make this healthy chicken alfredo recipe:
- Cooked chicken breasts
- Steamed broccoli
- Cooked spaghetti squash
- Fresh parsley and sage
- Unsalted butter
- All-purpose flour
- Low-sodium chicken broth
- Half and half
- Low-fat cream cheese
- Salt and pepper
How to prepare spaghetti squash
Asking yourself, “How do you cook spaghetti squash?” Here’s the easiest way I know how to prepare spaghetti squash:
Preheat your oven to 425 degrees F. Using a very sharp knife, cut about 1/2 inch off from the top and bottom of the spaghetti squash. Then, stand your spaghetti squash up on the flat surface/side you just created and cut the spaghetti squash in half. This is the hardest part — be very careful or ask for help!
Once you cut it in half, scoop out the seeds (like a pumpkin!) and discard. Season with olive oil, salt, pepper and garlic salt. Place facing down (or skin side UP) on a baking sheet lined with foil.
Bake for 30-45 minutes, or until you can easily poke a fork through the squash.
How to make spaghetti squash chicken alfredo
Once you’ve cooked the spaghetti squash and steamed the broccoli, this spaghetti squash alfredo will come together in no time. Start with the homemade chicken alfredo sauce. Saute the garlic in a little butter, then stir in the flour and cook it just enough to get rid of the raw flour taste.
Whisk in the half and half, cream cheese, Parmesan, and chicken broth. Finally, stir in the cubed chicken and steamed broccoli.
Fluff the spaghetti squash “noodles” up, then top each half of the squash with the healthy chicken Alfredo sauce.
How to cook a spaghetti squash in the Instant Pot (based on a 2 pound spaghetti squash):
- Cut the squash lengthwise and scoop out the seeds.
- Place the trivet down on the bottom if it isn’t already inside and then add 1 cup of water.
- Arrange the squash in the Instant Pot. I like to stack the spaghetti squash on top of each other, cut-side up.
- Close the lid and make sure the Instant Pot is set on sealing and not venting!
- Set to manual, high-pressure for 7 minutes.
- When the timer goes off, use the quick release method by switching the valve from sealing to venting carefully with a towel so you do not burn your hand!
- Wait about 5 minutes for the steam and pressure to dissipate.
- Open the lid and test the squash. Use the tines of a fork to separate the cooked squash. Take a bite to test that it’s done. (I like my squash tender but not mushy). You can always cook for another 1-2 minutes on high pressure if needed.
Can I omit the chicken?
Of course! If you’re vegetarian or don’t have chicken on hand, you’re welcome to leave it out.
Can I add other veggies to the sauce?
I don’t see why not! Feel free to add whatever steamed veggies you’d like in to the homemade chicken Alfredo sauce.
Tips for making spaghetti squash chicken alfredo
To make this meal completely vegetarian, you can omit the chicken and use veggie broth instead of chicken broth. The flavor won’t be quite the same, but it should still be delicious.
To cook the chicken beforehand, I seasoned it simply with lemon juice, salt, and pepper. Feel free to use any leftover chicken you have on hand.
If you don’t want to serve this spaghetti squash Alfredo straight from the squash, you can scoop out the squash noodles instead.
More easy spaghetti squash recipes:
- Lasagna Spaghetti Squash
- Veggie-Stuffed Spaghetti Squash
- Spaghetti Squash Egg Nests
- Simple Spaghetti Squash
- Pumpkin Alfredo Sauce (I serve this over spaghetti squash)
Spaghetti Squash Chicken Alfredo
- 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
- Melt butter in a large skillet over medium heat.
- 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.
- 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.
- Fluff some of the spaghetti squash noodles up, and spoon the Alfredo mixture into each half of the spaghetti squash.
- Top with the veggies and a sprinkle of parmesan. Enjoy!
- 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
If you make this recipe, I’d love for you to tag @krolls_korner so I can see your creations!