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Chicken Alfredo Spaghetti Squash Casserole

Chicken Alfredo Spaghetti Squash Casserole: Whole30, Paleo, Low Carb, GF

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Indulge in the comforting flavors of Chicken Alfredo Spaghetti Squash Casserole, a wholesome dish that seamlessly combines creamy alfredo sauce with tender chicken and nutritious spaghetti squash. This recipe, perfect for meal prep or cozy weeknight dinners, is not only Whole30, paleo, low carb, and gluten-free but also brimming with vibrant vegetables like broccoli.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 medium white onion, diced
  • 3 cups broccoli florets
  • 1 medium sized spaghetti squash
  • 1 jar Primal Kitchen Garlic Alfredo Sauce
  • 1/2 tbsp olive oil (or avocado oil)
  • 1/2 tsp salt (plus more for seasoning chicken)
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper (plus more for seasoning chicken)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Season the cut sides with olive oil and salt before placing them cut side down on a baking sheet.
  3. In a casserole dish, combine diced chicken breasts and onion with olive oil, salt, and pepper. Bake both dishes for about 30 minutes.
  4. After baking, shred the chicken into pieces and scrape the spaghetti squash into threads.
  5. Mix everything in the casserole dish with broccoli florets and alfredo sauce. Stir well.
  6. Return to the oven for another 30 minutes until golden brown.

Nutrition