Description
A creamy and delicious chicken alfredo spaghetti squash casserole that combines tender chicken, flavorful sauce, and roasted spaghetti squash.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 2 cups alfredo sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place squash cut-side down on a baking sheet and bake for 30-40 minutes until tender.
- Once cooked, scrape the flesh with a fork to create spaghetti-like strands.
- In a large bowl, combine shredded chicken, alfredo sauce, mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper.
- Add the cooked spaghetti squash to the chicken mixture and stir to combine.
- Transfer the mixture to a greased baking dish and top with parmesan cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
Notes
- Use rotisserie chicken for convenience.
- Can substitute homemade alfredo sauce.
- Adjust seasoning according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken alfredo spaghetti squash casserole