Broccoli & Chicken Alfredo Spaghetti Squash

Broccoli & Chicken Alfredo Spaghetti Squash

2 Reviews
From:, July 2018

This low-carb, gluten-free take on fettucine Alfredo is lower in calories than classic versions, and it provides protein and extra vegetables thanks to a spaghetti-squash base.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons avocado oil or extra-virgin olive oil
  • 12 ounces boneless, skinless chicken breast, cut into bite-size pieces
  • 3 cups small broccoli florets
  • ½ teaspoon salt
  • 2 large cloves garlic, minced
  • 1 cup reduced-fat milk
  • ¾ cup grated Parmesan cheese
  • 2 tablespoons cornstarch
  • ¼ teaspoon ground pepper
  • 4 ounces fresh mozzarella cheese, patted dry and shredded ( ¾ cup)


  • Prep

  • Ready In

  1. Preheat oven to 450°F.
  2. Place squash halves, cut-side down, in a microwave-safe dish. Add 2 tablespoons water. Microwave on High until the squash is tender, about 10 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.) When cool enough to handle, use a fork to scrape the squash flesh from the shells into a medium bowl. Place the squash shells, cut-side up, on a rimmed baking sheet.
  3. Heat oil in a large skillet over medium-high heat. Add chicken, broccoli and salt; cook, stirring, until the chicken is cooked through and the broccoli is tender, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
  4. Whisk milk, Parmesan, cornstarch and pepper together in a measuring cup. Add to the pan and cook, stirring, until thickened, 1 to 2 minutes more. Stir in the squash flesh. Fill the squash shells with the chicken mixture. Top with mozzarella. Bake until heated through and cheese has melted, 12 to 15 minutes.

Nutrition information

  • Serving size: ½ stuffed squash half
  • Per serving: 435 calories; 22 g fat(9 g sat); 5 g fiber; 28 g carbohydrates; 34 g protein; 69 mcg folate; 87 mg cholesterol; 10 g sugars; 0 g added sugars; 2,351 IU vitamin A; 59 mg vitamin C; 385 mg calcium; 2 mg iron; 702 mg sodium; 860 mg potassium
  • Nutrition Bonus: Vitamin C (98% daily value), Vitamin A (47% dv), Calcium (38% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ vegetable, 3 lean protein, 1½ fat, 1½ high-fat protein

Reviews 2

October 22, 2019
profile image
By: Feeling Creative
Delicious! Followed the recipe as-is the first time and would not make any changes the next time except maybe to add some extra veggies. I baked the squash shells (vs microwave) so it took longer, but was great on a rainy Sunday. The recipe makes a lot but provided excellent lunch leftovers. I am picky about Alfredo sauces as they are usually heavy or oily, but this one was perfect - fresh and light. Will definitely make again.
February 07, 2019
profile image
By: Jennifer Wood
I LOVED THIS! I made it with steam fresh broccoli, decreased the butter and cheese to lighten it up a little. I am making it again tonight. Instead of cornstarch, I used arrowroot because I am allergic to cornstarch. It worked great.
More Reviews