Have you recently started eating low carb and miss out on noodles? Spaghetti Squash is a GREAT alternative to noodles. They really don’t have much of a flavor, they just take on the flavor of whatever kind of sauce its cooked in.
This Spaghetti Squash Chicken & Broccoli Alfredo is a great low carb dish that tastes just as if it was loaded with all those noodle carbs. You can eat this without feeling guilty or having that awful belly ache after you over stuff it with noodles.
This is a kind of dish you will want to make on a Sunday afternoon, this is time consuming but makes plenty to feed a large family and really at an affordable price. Especially if you are like me and shop at the Farmers Market every week and get these vegetables fresh.
How To Bake The Spaghetti Squash
First pick out the best squash you can find at the store or farmers market. This recipe works best with a football sized squash. Once you get home, cut your squash in half the long ways and scoop out the inside seeds and guts.
Once you cut out all the inside guts and clean them up. Now you want to sprinkle some salt on the squash and let it sit for 10 minutes. Preheat your oven to 400 Degrees while the salt is bringing the moisture out of the squash.
Once the squash has been sitting for 10 minutes, take some paper towel to soak up the water that came to the surface of the squash. It doesn’t have to be perfectly dry, but most of it soaked up.
Once the squash is pat dried, now you want to season it and splash a little olive oil on it. I seasoned mine with salt and pepper, but season it however you would like.
Now that your oven is preheated, set on a baking sheet covered in tin foil – less mess later. Bake the squash at 400 degrees for 30-40 minutes, depending on the size of the squash.
After your squash is cooked, remove from the oven and let cool down for a few minutes before you start making your “noodles”. While the squash is cooling, you can start on your alfredo sauce.
How To Make Homemade Alfredo
If you have never made homemade alfredo, you NEED to read this. Homemade alfredo is just as easy as jarred stuff but it tastes 100 times better. I bet you have most ingredients in your fridge too.
I prefer to use my cast iron pan, but really any deep pan will work. Melt your butter and add your garlic, heavy whipping cream, parmesan cheese and cream cheese. Please ignore that I forgot to take a pic of when I added garlic, but it is in there.
Simmer these ingredients until the cream cheese is melted down and all incorporated into the cream. Continuing to whisk while simmering, ensuring it doesn’t burn. Once its all melted together, add in your Italian seasonings, salt and pepper.
Add Your Fillers
There are plenty of fillers you can add to your alfredo. This recipe I made chicken and broccoli with my alfredo. I used fresh broccoli and steamed it in my microwave, but you can use frozen broccoli that comes in the steam able bags.
You can also use rotisserie chicken, removing the skin and picking the chicken off the bone. Or precook some chicken breasts and cut them into small bite size pieces.
How To Make Spaghetti Squash Noodles
This part is fascinating. Now that your squash has cooled enough to handle, take a fork and just scratch it at the inside of the squash. The squash magically makes noodles. Once you get all your noodles made, add some butter to them so they don’t get sticky.
Mix Everything Together
This step is pretty self explanatory, just mix all your ingredients together and serve up on a plate.
This recipe was really easy to make and really the spaghetti squash tasted just like it was normal noodles. This was very filling and made plenty to feed a large family. I would definitely make this again, especially if I had a group of people over. I know it would shock them that they were eating healthy.
Give this recipe a try and let me know what you think of it. Eating healthy doesn’t have to be boring nor gross.
Much Love & Honey,
Megan
Spaghetti Squash Chicken & Broccoli Alfredo ~ Low Carb
Spaghetti Squash Chicken & Broccoli Alfredo is a low carb dish that tastes just like it is filled with noodles but without the guilt.
Ingredients
- 1 Spaghetti Squash
- 8 oz Cream Cheese
- 1-1/2 Cups Heavy Whipping Cream
- 1 Tbsp Minced Garlic
- 2 Tbsp Butter
- Italian Seasoning, Salt and Pepper to taste
- 1 Cup Grated Parmesan Cheese
- 1 Cup of Steamed Broccoli
- 1 Cup of Diced Cooked Chicken
- Olive Oil
Instructions
- Preheat oven to 400 degrees. Cut your spaghetti squash in half, the long ways. Remove the seeds and guts from the inside.
- Sprinkle salt on squash and let sit for 10 minutes, to remove any moisture from the squash. Once its been 10 minutes, use paper towel to soak up any moisture from the squash.
- Set squash inside up on a baking sheet lined in tin foil. Sprinkle salt and pepper on squash and drizzle olive oil on top.
- Bake in oven for 30-40 minutes until golden brown.
- Remove from oven and set aside to cool.
- Add your butter to your pan and make your alfredo sauce. Melt the butter, add in the cream cheese, heavy whipping cream, parmesan and garlic. Simmer until all melted down, whisking as needed.
- Add salt, pepper and italian seasoning to taste.
- Use a fork on cooled squashes inside and scrape to make noodles.
- Add noodles, chicken and broccoli to the alfredo sauce and serve up on a plate.
Notes
You can certainly skip the broccoli or chicken if you aren't a fan. You can make it with shrimp and onions , maybe even some mushrooms. Plenty of ways to make this alfredo.