Description

A creamy and comforting Chicken and Spinach Spaghetti Squash Alfredo made with tender roasted spaghetti squash, juicy shredded chicken, fresh spinach, and a rich Parmesan Alfredo sauce. This wholesome, low-carb twist on a classic favorite is perfect for a satisfying weeknight meal.

Ingredients

1 medium spaghetti squash

2 cups cooked, shredded chicken breast

2 cups fresh spinach, chopped

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons butter

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season lightly with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for 30–35 minutes, until fork-tender.
While the squash bakes, melt butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the chopped spinach and cook until wilted, then remove from heat and set aside.
In the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, black pepper, and nutmeg. Cook until the sauce thickens and becomes smooth.
Add the shredded chicken and cooked spinach to the sauce and stir until evenly coated and heated through.
Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Season lightly with salt and pepper if needed.
Divide the spaghetti squash among plates and top with the chicken and spinach Alfredo mixture. Garnish with fresh parsley before serving.

Notes

For extra thickness, allow the sauce to simmer a few additional minutes.

Rotisserie chicken works well for convenience and added flavor.

Half-and-half can be substituted for heavy cream for a lighter option.

Blot excess moisture from the squash after shredding to prevent a watery dish.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently and add a splash of cream or milk if needed to loosen the sauce.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 4g
Sodium: 420mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 14g
Fiber: 3g
Protein: 25g
Cholesterol: 95mg