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Alfredo Spaghetti Squash Bake

You won't miss the heavy cream in this lower carb, gluten- and dairy-free spin on chicken Alfredo pasta that's boosted with extra veggie power.
Alfredo spaghetti squash bake
  • Makes 5 servings
  • Prep Time 10 minutes
  • Cook Time 80 minutes


  • 1 medium spaghetti squash
  • 1 tbs. olive oil
  • 1 onion, chopped
  • 2 tbs. minced garlic
  • 2 cups cauliflower, cooked
  • 1 can coconut cream
  • 1 cup chicken stock
  • 1 tsp. nutmeg
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 lb. chicken breast, cubed
  • 4 cups broccoli florets
  • 2 cups mushrooms, diced


Preheat the oven to 350 degrees F. Cut the squash lengthwise, scoop out the seeds, and bake uncovered for 60 minutes or until tender.
While the squash is cooking, heat 1/2 tablespoon of olive oil over medium heat and add in the chopped onion and garlic. Once the onion and garlic are browned, combine with the cauliflower, coconut cream, and chicken stock in a blender. Blend until the consistency is smooth. Mix in the nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper and set aside.
Heat the remaining 1/2 tablespoon of olive oil in skillet and add the chicken, broccoli, and mushrooms. Season with the remaining salt and pepper. Cook until the chicken is cooked through, about eight to 10 minutes.
Once the squash halves are cooked, let them cool, then rake a fork across them and place the strands in medium bowl.
Spray a 9×13 pan with cooking spray. Combine the squash and cauliflower sauce in a medium bowl. Gently toss in the chicken mixture and pour into the pan. Bake uncovered for 20 minutes or until browned.

Nutrition Facts

Servings Per Container
Amount Per Serving
Calories 421
% Daily Value*
Total Fat 27g
Total Carbohydrates 14g
Dietary Fiber 4g
Sugars 5g
Protein 27g
* Percent Daily Values are based on a 2000 calorie diet.

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