Description

This lighter twist on classic Alfredo combines roasted spaghetti squash, tender chicken, fresh broccoli, and creamy Alfredo sauce topped with melted mozzarella and Parmesan. It’s an easy bake perfect for a comforting, low-carb weeknight dinner.

Ingredients

Scale

1 large spaghetti squash (about 3–4 pounds)

2 cups cooked chicken breast, shredded or cubed

2 cups fresh broccoli florets

1 1/2 cups Alfredo sauce

2 cloves garlic, minced

1/2 teaspoon onion powder

salt and freshly ground black pepper, to taste

1 1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

fresh parsley or basil, chopped

Instructions

1. Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise and scoop out seeds.

2. Drizzle squash halves with olive oil and season with salt and pepper, then place cut side down on a baking sheet and roast for 35–40 minutes until tender.

3. While squash cooks, steam or sauté broccoli florets for 3–4 minutes until crisp-tender and set aside.

4. If needed, cook chicken breast in a skillet with a drizzle of olive oil, salt and pepper, then shred or cube.

5. Once squash is cool enough to handle, scrape out strands into a large mixing bowl.

6. Add chicken, broccoli, garlic, onion powder, Alfredo sauce, and half of the mozzarella to the bowl and stir until evenly coated.

7. Transfer mixture to a greased baking dish, top with remaining mozzarella and Parmesan, then bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.

8. Remove from oven and let rest briefly, then garnish with chopped parsley or basil before serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: main course
Method: bake
Cuisine: italian

Nutrition

Serving Size: 1 serving

Keywords: creamy chicken alfredo, spaghetti squash bake, broccoli alfredo bake, healthy dinner recipes, low carb casserole, easy weeknight meal, gluten free bake