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Chicken Alfredo Spaghetti Squash

  • Author: Lisa
  • Total Time: 43 minute
  • Yield: Makes 7 servings 1x
  • Diet: Gluten Free


This amazingly easy, 7-ingredient chicken alfredo spaghetti squash dinner makes the perfect healthy, comfort dinner option for those busy weeknights. The sweet roasted flavor of the spaghetti squash combined with the tangy alfredo flavor hits the spots. It's truly a bowl full of comfort, but it's healthy and macro friendly!



3 cups chicken breast, shredded (400 g cooked)

1 spaghetti squash (400g cooked)

1 cup broccoli florets

1 (15 0z) jar alfredo sauce

3 oz mozzarella cheese, shredded

1 tablespoon avocado oil

1 teaspoon kosher salt


  1. Preheat oven to 425°.
  2. Cut spaghetti squash in half, lengthwise
  3. Scoop out seeds from squash, then drizzle with avocado oil, and season with salt and pepper.
  4. Turn squash upside down in baking dish, pierce the skin with fork 5-7 times on each half.
  5. Bake spaghetti squash in over for 40 minutes.
  6. While squash is cooking, steam broccoli and shred chicken if not already done.
  7. After spaghetti squash is cooked, allow to cool for 5-10 minutes, then shred the squash with the fork.
  8. Place cooked squash "noodles" in greased 8x11 inch baking dish.
  9. Add chicken, broccoli, alfredo sauce, and salt to baking dish with squash and stir to combine well.
  10. Sprinkle shredded mozzarella on the combined ingredients, then bake at 350° for 8-10 minutes until cheese is melted and edges are lightly browned and bubbly.


To easily track these macros in My Fitness Pal, search for "Lisa Coop Chicken Alfredo Spaghetti Squash."

  • Prep Time: 10 mintes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian


  • Serving Size: 1 cup (180g)
  • Calories: 226
  • Fat: 13
  • Carbohydrates: 8
  • Fiber: 1
  • Protein: 22