Chicken & Spinach Alfredo Spaghetti Squash Bake

A creamy, low-carb bake with chicken, spinach, and Alfredo in roasted spaghetti squash.

introduction

This Chicken & Spinach Alfredo Spaghetti Squash Bake is warm, simple, and filling. If you like lighter pasta swaps, you may also enjoy reading about black spaghetti recipes for more ideas.

why make this recipe

This dish is low in carbs and high in flavor. It uses spaghetti squash instead of pasta and adds chicken and spinach for protein and greens. If you enjoy easy, warm chicken meals, try this like you might try a chicken and cabbage soup on a cold night.

how to make Chicken & Spinach Alfredo Spaghetti Squash Bake

Roast the squash, mix the filling, and bake until the cheese melts. You can use leftover cooked chicken or cook fresh chicken and shred it. For extra flavor, think about adding a little cooked sausage or herbs like basil. If you want a different meat idea, see a quick note on chicken breakfast sausage for inspiration.

Ingredients :

• 1 medium spaghetti squash
• 2 cups cooked chicken, shredded
• 2 cups fresh spinach
• 1 cup Alfredo sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste
• Olive oil

Directions :

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, then season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
3. While the squash is baking, sauté the spinach in a pan until wilted.
4. In a large bowl, mix the shredded chicken, sautéed spinach, and Alfredo sauce.
5. Once the squash is cooked, use a fork to shred the inside into spaghetti-like strands. Combine the squash strands with the chicken and spinach mixture.
6. Pour the mixture into a baking dish and top with mozzarella and Parmesan cheese.
7. Bake for an additional 20-25 minutes until the cheese is melted and bubbly.
8. Let it cool slightly before serving.

how to serve Chicken & Spinach Alfredo Spaghetti Squash Bake

Serve hot from the oven in bowls or on plates. Add a small green salad or steamed vegetables on the side. For a smoky side or a sandwich pairing, consider flavors similar to a chicken chipotle melt.

how to store Chicken & Spinach Alfredo Spaghetti Squash Bake

Cool the bake to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in short intervals until hot.

tips to make Chicken & Spinach Alfredo Spaghetti Squash Bake

• Roast the squash cut-side down for even cooking.
• Squeeze cooked spinach to remove excess water before mixing.
• Use good-quality Alfredo sauce for best taste.
• For extra flavor, add a pinch of garlic powder or red pepper flakes.
• For other chicken ideas, you can learn about cooking small chicken cuts and adapt flavors.

variation (if any)

• Add cooked mushrooms for earthiness.
• Swap mozzarella for Italian blend or fontina for a different melt.
• Use pesto mixed with Alfredo for a green twist.
• Make it vegetarian by removing chicken and adding beans or more vegetables.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw it, squeeze out water, and sauté before adding.

Q: Can I make this ahead?
A: Yes. Assemble and refrigerate, then bake when ready. Add 5–10 minutes to baking time if cold.

Q: Can I freeze the bake?
A: You can freeze it in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating.

Q: Is this dish low carb?
A: Yes. Spaghetti squash has fewer carbs than pasta, making this a lower-carb option.

Q: Can I add more cheese?
A: Yes. Add more mozzarella or Parmesan on top for a richer dish.

Emma sarlot

Chicken & Spinach Alfredo Spaghetti Squash Bake

A creamy, low-carb bake with chicken, spinach, and Alfredo in roasted spaghetti squash.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 medium spaghetti squash For the base of the dish.
• 2 cups cooked chicken, shredded Use leftover or freshly cooked chicken.
• 2 cups fresh spinach Sauté until wilted.
• 1 cup Alfredo sauce Use good-quality for best taste.
• 1 cup shredded mozzarella cheese For topping.
• 1/2 cup Parmesan cheese, grated For additional flavor.
• Salt and pepper to taste Seasoning for the squash.
• Olive oil For drizzling on squash.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, then season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
3. While the squash is baking, sauté the spinach in a pan until wilted.
4. In a large bowl, mix the shredded chicken, sautéed spinach, and Alfredo sauce.
5. Once the squash is cooked, use a fork to shred the inside into spaghetti-like strands. Combine the squash strands with the chicken and spinach mixture.
6. Pour the mixture into a baking dish and top with mozzarella and Parmesan cheese.

Baking

1. Bake for an additional 20-25 minutes until the cheese is melted and bubbly.
2. Let it cool slightly before serving.

Notes

Cool the bake to room temperature before storing. Store in the fridge for up to 3 days. Reheat in the oven or microwave. For extra flavor, consider adding garlic powder or red pepper flakes.