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Keto Chicken Alfredo Stuffed Spaghetti Squash - Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash (about 3–4 pounds)
  • 2 tablespoons olive oil (for roasting and sautéing)
  • 1 pound cooked chicken, diced or shredded (rotisserie works great)
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 1/4 cups heavy cream
  • 1/2 cup chicken broth (low-sodium)
  • 1 cup finely grated Parmesan cheese (plus extra for topping)
  • 1/4 teaspoon ground nutmeg (optional but classic)
  • 1/2 teaspoon Italian seasoning
  • 1 cup shredded mozzarella (for melty topping)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Red pepper flakes (optional, for heat)

Method
 

  1. Preheat and prep the squash: Heat the oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper.
  2. Roast the squash: Place the halves cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, depending on size, until the shells give slightly when pressed and the strands pull away easily with a fork. Avoid overcooking to keep the “noodles” al dente.
  3. Shred the squash: Flip the halves, let them cool for 5–10 minutes, then use a fork to scrape the flesh into strands while keeping the shells intact. Leave a small border so the shells stay sturdy. Set strands aside in a bowl and lightly season again if needed.
  4. Sauté the garlic: In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 30–60 seconds until fragrant. Don’t let it brown.
  5. Make the Alfredo base: Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer. Cook 3–5 minutes to slightly reduce. Whisk in Parmesan gradually until smooth and creamy. Add nutmeg and Italian seasoning. Season with salt and pepper to taste.
  6. Add chicken and squash: Fold the cooked chicken into the sauce and warm through. Add the spaghetti squash strands and toss to coat evenly. If the mixture looks thick, add a splash more broth or cream; if too loose, simmer briefly to tighten.
  7. Stuff and top: Spoon the mixture back into the squash shells. Sprinkle with mozzarella and a little extra Parmesan for a golden, cheesy top.
  8. Bake to finish: Return the stuffed halves to the oven and bake at 400°F (200°C) for 8–12 minutes until the cheese is melted and lightly browned. Broil for 1–2 minutes if you like extra color.
  9. Garnish and serve: Let cool for 5 minutes. Top with chopped parsley and a pinch of red pepper flakes if you want a kick. Serve straight from the shells or transfer to plates.