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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.

Spaghetti squash chicken alfredo in a pan with broccoli, spinach, and sundried tomatoes

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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!

fresh spinach, fresh broccoli, sundried tomatoes, primal kitchen alfredo, and primal kitchen olive oil on a flat surface

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.

primal kitchen olive oil and alfredo sauce in jars on a flat surface

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.

cooked spaghetti squash sliced on a cutting board
spaghetti squash strands on a bamboo cutting board

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.
Spaghetti squash chicken alfredo in a pan with broccoli, spinach, and sundried tomatoes

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
Spaghetti squash chicken alfredo in a pan with broccoli, spinach, and sundried tomatoes

More Pasta Recipes

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

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.
Course dinner, lunch
Cuisine American
Keyword dairy free alfredo, spaghetti squash alfredo
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5 servings
Calories 285kcal

Ingredients

Instructions

Instant Pot Spaghetti Squash

  • Place the trivet (comes with the Instant Pot) in the Instant Pot.
  • Add 1 cup of water to the pot.
  • Place the spaghetti squash on the trivet. Cover, seal, and cook for 15 minutes on Manual > High Pressure Cooking.
  • Quick release the steam when the pot indicates it has finished.
  • Remove the squash. Allow it to rest for 10 minutes before cutting.
  • Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
  • Scoop out the seeds and flesh from the middle.

Microwave Spaghetti Squash

  • Make cuts all around the spaghetti squash with a knife. Place in the microwave (medium-high) and microwave for 5 minutes.
  • Open and flip the squash. Cook for an additional 5 minutes. Open and flip. Total cook time will be 15 minutes.
  • Remove the squash. Allow it to rest for 10 minutes before cutting.
  • Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
  • Scoop out the seeds and flesh from the middle.
  • Shred the squash using forks. Use paper towels to blot the strands and remove excess water.

Oven Spaghetti Squash

  • Preheat oven to 425 degrees.
  • Make cuts all around the spaghetti squash with a knife.
  • Place foil onto a sheet pan. Add the spaghetti squash. Bake for 20 minutes.
  • Flip the squash and bake for additional 20 minutes.
  • Remove the squash. Allow it to rest for 10 minutes before cutting.
  • Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
  • Scoop out the seeds and flesh from the middle.
  • Shred the squash using forks. Use paper towels to blot the strands and remove excess water.

Alfredo

  • Heat a skillet on medium-high heat. Add the olive oil, chicken, salt, and pepper to taste to the pan.
  • Cook the chicken for 4-6 minutes. Flip and cook the chicken until it is no longer pink.
  • Lower the heat to medium. Add the alfredo sauce, spinach, steamed broccoli, and the sundried tomatoes to the pan.
  • Stir and cook for 5-6 minutes until the sauce is combined and the spinach has wilted.
  • Serve the chicken and cream sauce over the spaghetti squash.

Notes

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.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 285kcal | Carbohydrates: 18g | Protein: 23g | Fat: 12g
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