Chicken Alfredo Spaghetti Squash Casserole: Healthy Delight
A creamy, delicious comfort dish that swaps traditional pasta for spaghetti squash, making it a nutritious and low-carb alternative without sacrificing flavor.
Ingrédients
Main Ingredients
- 1 medium spaghetti squash
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups cauliflower florets (fresh or frozen)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Preparation
- Start by gathering all your ingredients. Pre-cooked chicken makes this recipe quick and stress-free. Measure out your heavy cream, cheese, and seasoning.
- Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half and scoop out the seeds. Drizzle olive oil over the cut sides, then season with salt and pepper. Place the squash cut side down on a baking sheet and bake for 30-40 minutes or until tender.
- While the spaghetti squash bakes, steam the cauliflower florets until soft. They add creaminess to the casserole once blended with the sauce, so ensure they are cooked through.
Cooking
- In a medium pan over low heat, add the heavy cream, minced garlic, and Italian seasoning. Gradually whisk in the Parmesan cheese until melted and smooth.
- In a large bowl, mix the cooked chicken and steamed cauliflower. Pour in the Alfredo sauce and stir until well combined.
- Once the spaghetti squash is fully baked, take it out of the oven and let it cool for a few minutes. Use a fork to scrape out the strands of squash.
- Combine the squash strands with the chicken and sauce mixture. Stir well to coat each strand.
- Transfer the entire mix to a greased baking dish, spreading it evenly. Place the baking dish back in the oven and bake for an additional 20 minutes until it bubbles and turns golden on top.
- Once done, remove it from the oven and allow it to cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. For a dairy-free version, use coconut milk or a dairy-free cream substitute. This recipe is naturally gluten-free!