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.
Table of Contents
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
- Heat a skillet on medium-high heat. Add olive oil, chicken, salt, and pepper to taste to the pan.
- Cook the chicken for 4-6 minutes.
- Lower the heat to medium. Add the alfredo sauce, spinach, steamed broccoli, and fire roasted tomatoes to the pan.
- 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
Easy Spaghetti Squash Alfredo
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Ingredients
- 1 whole spaghetti squash 3-4 pounds will work well.
- 1 tablespoon olive oil
- 1 pound skinless chicken breasts Cut into 1 inch chunks.
- salt and pepper to taste
- 1 pound jar Primal Kitchen No-Dairy Alfredo Sauce
- 3 cups fresh spinach
- 2 cups steamed broccoli
- ¼ cup sundried tomatoes
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
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Rachel Mercer says
This recipe was so delicious and easy! I am allergic to broccoli so I had to eliminate that, but I substituted artichoke hearts and I love it. My family has now enjoyed this dish at least 3 times.
I have also subbed gf fettuccine for the spaghetti squash when out of season and found it to be excellent as well!
staysnatched says
Yay! Glad you are able to get it to work with different methods.
Sam says
Made this for my lunches this week! So easy! I made my chicken blackened chicken to give it a little kick. Love it! I like my squash a little more soft so next time I think I’ll do longer in the instant pot but there will be a next time.
staysnatched says
I'm glad you enjoyed the recipe.
Sabrina Boucher says
Quick, easy and delicious! Love the tips on how to properly cook and shred the squash.
staysnatched says
I'm glad the tips worked for you!
Jackie says
Quick, easy and DELICIOUS meal. Definitely going to me a go-to for me!
staysnatched says
Yes! The perfect weeknight meal.
Fallon says
I have shared this recipe with everyone I know 🤤 my husband and I both said "I could eat this almost everyday!" Best alfredo I've had in a long time, and I don't even normally like alfredo!
staysnatched says
Wonderful! That's so good to hear.
Lisa W says
I'm going to cut before baking because I like to save seeds to plant next year. I will let you know how my one home raise spaghetti squash alfredo turns out!!
staysnatched says
Nice!