Easy Spaghetti Squash Alfredo

This Easy Spaghetti Squash Alfredo is prepared with a pre-made dairy-free sauce and loaded with veggies for a balanced meal.

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Spaghetti squash is one of my favorite ways to enjoy a pasta like meal while cutting down the carbs. Zucchini noodles and squash are my favorite methods. Feel free to substitute zucchini in this recipe if you wish.

What Does Spaghetti Squash Taste Like

It’s mild, neutral in flavor, and a little sweet. The texture of the noodles has a slight crunch, which is different from pasta. It really takes on the taste of whatever you season and pair with it. A great sauce is key!

What Type of Alfredo Sauce to Use

I recently tried the No Dairy Alfredo Sauce from Primal Kitchen. This is the best jarred alfredo I’ve had! It’s also dairy-free, which is a great bonus. What I love most about Primal Kitchen sauces is they have no-added-sugar, so this sauce is keto-friendly, too.

The sauce is made with cashew butter and avocado oil. It is also free of any artificial ingredients.

I also use the Extra Virgin Olive Oil from Primal Kitchen to sear the chicken breasts. It’s non-GMO, certified organic and also Whole 30 Approved, Paleo Certified, and Keto Certified.

How to Cook Spaghetti Squash

There are 3 ways to make the spaghetti squash. You can use the Instant Pot, microwave, or bake it in the oven. The recipe card below has detailed instructions for each method.

For each method, I leave the spaghetti squash whole while it cuts. They are really difficult to slice into while unhooked. I don’t want to risk cutting myself so that method is much easier.

Once the squash is cooked, I slice it horizontally. The strands from the squash run horizontally in circles inside. When you slice into it crosswise, you will get really long strands, similar to spaghetti or pasta.

I like to slice it in half, and then into smaller rings. There will be a lot of seeds inside that will need to be removed. I find it easier to remove those with this method.

How to Make Spaghetti Squash Alfredo

1. Heat a skillet on medium-high heat. Add olive oil, chicken, salt, and pepper to taste to the pan.
2. Cook the chicken for 4-6 minutes.
3. Lower the heat to medium. Add the alfredo sauce, spinach, steamed broccoli, and fire roasted tomatoes to the pan.
4. Stir and cook for 5-6 minutes until the sauce is combined and the spinach has wilted.

How to Make it Vegetarian

You can omit the chicken and substitute any of these vegetables:

• Mushrooms
• Artichokes
• Kale
• Arugula
• Steamed or Roasted Cauliflower
• Peas
• Zucchini

More Pasta Recipes

Cajun Shrimp Pasta
Keto Spaghetti Squash and Meatballs
Keto Zucchini Shrimp Alfredo
Seafood Lasagna