Chicken Alfredo Spaghetti Squash

Chicken Alfredo Spaghetti Squash
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 392.6
  • Total Fat: 27.4 g
  • Cholesterol: 79.7 mg
  • Sodium: 429.8 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 24.6 g

View full nutritional breakdown of Chicken Alfredo Spaghetti Squash calories by ingredient


Low Carb Keto Low Carb Keto
Number of Servings: 6


    1 medium Spaghetti Squash
    15.85 ounces chicken breast
    1 jar Christopher Ranch pesto (4 servings)
    5 oz fresh spinach
    1/2 C heavy whipping cream
    1 Tablespoon cream cheese
    1/2 C grated parmesan
    1 Tablespoon minced garlic


Adding sundried tomatoes or fresh tomatos would really make a nice addition. Sprinkle parmesan on top. Make the squash ahead of time so it can cool off and be easier to manage.


1. Set oven to 400
2. Cut spaghetti squash in half, clean halves, remove seeds/innards. Brush lightly with olive oil, and place in oven safe dish, cut side up for 40 minutes. If done ahead - let it cool down, then use 2 forks to shred squash flesh into larger bowl.
3. salt and pepper chicken and dust with onion powder (optional). Bring olive oil to medium high. Set chicken breasts top side down for 2-3 minutes to brown. Once golden brown, flip breasts and add 3/4 C water (or chicken broth), cover for 10 minutes.
4. Once chicken is done, shred with 2 fork and set aside.
5. Sauce: add oil to *sauce pan* and saute minced garlic until fragrant. Drop in 5 ounces fresh spinach, keep mixing and stirring until wilted. Pour in cream, parmesan, and cream cheese, keep mixing.
6. Stir jar of pesto into shredded spaghetti squash. Pour in sauce and chicken and stir in.

Servings are about 10 ounces, makes 6-7 servings.

Serving Size: 6 11 ounce servings

Number of Servings: 6

Recipe submitted by SparkPeople user VODKASODA.