If you love spaghetti squash and cheese, this recipe is for you! The spaghetti squash keeps this dish nice and Low Carb/Keto friendly but still packed full of flavor that even the non-Keto dieters out there will enjoy it!
We hope you love this dish as much as we do!
Chicken Alfredo Spaghetti Squash
2 Small Spaghetti Squash (or 1 large, if you go with the larger squash, cooking time may need to be adjusted)
2 Chicken Breast, Shredded
1 1/2 Cup Heavy Cream
2 Cups Mozzarella, Shredded
1/2 Cup Parmesan, Shredded
½ Onion, Diced
3 Cloves Garlic, minced
2-3 Tbsp Olive Oil
Salt and Pepper
Preheat oven to 400 degrees.
Cut the spaghetti squash in half lengthwise and remove innards and seeds. Place cut side facing up on a baking sheet (Note: if your squash is tipping around on the sheet, create a foil ring and place them on top to stabilize). Drizzle with olive oil and season with salt and pepper, then set aside.
Heat a medium size pan over medium heat. Add diced onion and cook until translucent. Add garlic and continue to cook until fragrant, about a minute or two. Next, add cream, 1 cup of mozzarella, parmesan cheese and shredded chicken (I usually cook my chicken in the crockpot on high for 4 hours with chicken stock, then shred). Season with salt and pepper and mix until cheese is melted.
Equally divide the cheese and chicken mixture between the squash boats and top with Italian seasoning.
Place in the oven and bake the squash for 30 minutes. After 30 minutes, remove the squash and top with remaining cup mozzarella. Return the squash to the oven and cook for an additional 15 minutes.
Once cooked, remove and plate! You might want to let these cool for a few minutes before eating, they can be hot!