Description
This Chicken Alfredo Spaghetti Squash Casserole is a comforting and low-carb twist on traditional Alfredo pasta. Roasted spaghetti squash is combined with tender cooked chicken and a creamy garlic Parmesan Alfredo sauce, layered with mozzarella cheese, then baked until bubbly and golden. Perfect for a satisfying, wholesome family dinner.
Ingredients
Scale
Squash and Chicken
- 1 medium spaghetti squash (about 2-3 lbs)
- 2 cups cooked chicken, shredded or diced
Sauce
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Topping and Seasoning
- 1 cup shredded mozzarella cheese
- Olive oil (for drizzling)
- Salt and pepper to taste
Instructions
- Preheat and prepare the squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet.
- Roast the squash: Roast the spaghetti squash in the preheated oven for 30-40 minutes until the flesh is tender and can be shredded with a fork.
- Prepare the chicken: While the squash roasts, shred or dice the cooked chicken and set aside.
- Make the Alfredo sauce: In a medium saucepan over medium heat, combine the heavy cream and minced garlic. Bring the mixture to a gentle simmer, then reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth. Add the Italian seasoning, and season with salt and pepper to taste.
- Combine the main ingredients: Once the squash is roasted and cool enough to handle, scrape the flesh into strands using a fork. In a large mixing bowl, combine the spaghetti squash strands, cooked chicken, and Alfredo sauce. Mix thoroughly.
- Assemble the casserole: Transfer the mixture into a greased 9×13 inch baking dish. Evenly top the mixture with shredded mozzarella cheese.
- Bake the casserole: Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Broil for crispiness: For an extra crispy top, broil the casserole for 2-3 minutes, watching carefully to prevent burning.
Notes
- Ensure the cooked chicken is shredded or diced evenly for better distribution.
- You can use pre-cooked rotisserie chicken to save time.
- If you prefer a lighter version, substitute half-and-half for heavy cream but expect a less rich sauce.
- Watch the casserole closely when broiling to avoid burning the cheese topping.
- This dish can be prepared ahead and refrigerated before baking; increase baking time slightly if baking from cold.
