Description
A creamy and comforting Chicken Alfredo Spaghetti Squash Casserole that combines tender spaghetti squash, shredded chicken, and a rich Alfredo sauce baked to golden perfection.
Ingredients
Units
Scale
- 1 large spaghetti squash
- 2 cups cooked chicken, shredded
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 2 tbsp chopped parsley (optional)
Instructions
- Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, remove seeds, and brush the inside with olive oil.
- Place squash cut-side down on a baking sheet and roast for 35–40 minutes, or until tender. Let cool slightly, then use a fork to scrape out the strands.
- Reduce oven temperature to 375°F (190°C). In a skillet, heat remaining olive oil and sauté garlic until fragrant, about 1 minute.
- Stir in heavy cream, cream cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Cook, stirring, until smooth and thickened.
- In a large bowl, combine cooked spaghetti squash strands, shredded chicken, and Alfredo sauce. Mix until evenly coated.
- Transfer mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella cheese.
- Bake for 20–25 minutes, or until cheese is melted and bubbly. Broil for 2–3 minutes if desired for a golden top.
- Garnish with chopped parsley and serve warm.
Notes
- Use rotisserie chicken for a time-saving shortcut.
- Add steamed broccoli or spinach for extra veggies.
- Can be assembled ahead and baked just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg