Chicken Alfredo Spaghetti Squash Bowl

Chicken Alfredo Spaghetti Squash Bowl

Another great low-carb, high-fat meal full of flavor! If you’re on a low-carb diet, making new and creative meals is the BEST way to keep yourself from getting burned out on just eating cauliflower-everything and feeling deprived. Spaghetti squash is great for so many different recipes! I use it in place of rice in my burrito bowls or instead of pasta in my favorite fettuccine Alfredo recipe. I’ll have to test this out with my favorite homemade pesto recipe next and see if that works too!
Servings 2 People


  • spaghetti squash
  • 1 lb organic chicken breast chopped into bite-size pieces
  • 1 cup heavy cream
  • 2 oz cream cheese
  • 3 tbl Butter
  • 1 cup Italian cheese blend (or straight parmesan will work too)
  • 1/2 tsp Dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 2 cloves garlic crushed
  • 1 cup Frozen Spinach


  • Preheat oven to 400 degrees.
  • If you have trouble cutting the squash in half, pierce the squash with a knife a couple times and microwave it for a few minutes so it’s easier to cut.
  • Next, cut in half and scoop out the seeds.
  • Line a rimmed cookie sheet with foil and place squash cut-side-down on the sheet. Add a couple tablespoons of water to the sheet to help steam the squash so it’s not dried out in the oven.
  • Bake for 40 minutes or until soft enough to shred easily.
  • 15 minutes before the squash is done, you can start prepping the rest of the meal.
  • Cook chicken in a sauté pan over medium heat with a little bit of avocado oil to keep it from sticking to pan. Cook for 7 mins or until done. Set aside.
  • Meanwhile, add cream, cream cheese, and butter to a saucepan and cook over medium heat making sure to stir continuously until ingredients are melted. Next add cheese, garlic, and spices. Cook until cheese melted.
  • Remove squash from oven, shred with a fork, scoop shredded squash into pan with the chicken. Pour Alfredo sauce on top, add spinach. Mix well, cook over low heat until fully heated through.
  • Serve in dishes or if you don’t mind one extra step, scoop the filling back into squash shells, top with cheese and broil for a min before serving.
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