Looking for a quick and satisfying weekday dinner? Try this keto-friendly Creamy Chicken Alfredo Spaghetti Squash!

Ingredients

Makes 6 servings


  • 1 - Spaghetti Squash
  • 3 - Chicken Breast
  • 15 oz - Alfredo Sauce
  • 1/4 cup - Parmesan Cheese
  • 1 cup - Mozzarella Cheese, shredded
  • 6 tbsp - Olive Oil
  • to taste - Salt and Pepper
  • to taste - Crushed Red Pepper Flakes

The directions to make Chicken Alfredo Spaghetti Squash are in the section below, but first, please take a moment to learn about our personalized Keto plans.

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This recipe, "Chicken Alfredo Spaghetti Squash," was taken from our private library of recipes. So you can see the food you'll be eating is keto-friendly and delicious.

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Here are the directions to make Chicken Alfredo Spaghetti Squash...

Directions


  1. Preheat oven to 375°F. Line a baking dish/cookie sheet with foil.
  2. Cut spaghetti squash in half lengthwise, (you may need to microwave spaghetti squash for 5 minutes to ease cutting).
  3. Scoop out all seeds and coat the inside with olive oil, salt and pepper.
  4. Arrange squash boat cut side down in the baking dish and bake for 50 minutes or until boat is soft and insides are easily shredded.
  5. Bring 2 quart of water to boil and add chicken.
  6. Boil for 20 minutes or until chicken is cooked thoroughly and no longer pink inside.
  7. Cool chicken, then shred using a fork.
  8. In a bowl, mix shredded chicken, Alfredo sauce, parmesan cheese, salt and pepper. Set aside.
  9. When the spaghetti squash boat is done, allow to cool for 5 minutes.
  10. Using a fork, shred the inside away from the skin to form “noodles”, being careful not to tear any holes in the skin.
  11. Turn the oven to a low broil.
  12. Add chicken and Alfredo sauce mixture to spaghetti squash boat.
  13. Sprinkle with mozzarella cheese and broil for 5-10minutes. Be sure to watch carefully, as the cheese will burn easily at a broil.
  14. Garnish with crushed red pepper flakes.