Chicken Spinach Spaghetti Squash

The first time I attempted spaghetti squash, I stood in my kitchen staring at the roasted halves, genuinely surprised when a fork revealed perfect pasta-like strands. Something about that vegetable magic clicked. This creamy Alfredo version came together on a Tuesday when I was craving comfort food but wanted to skip the heavy pasta coma.

My sister-in-law reluctantly tried this during a family dinner, announcing she didnt do diet food. She went back for seconds and asked for the recipe before leaving. Now its her go-to when shes watching her carbs but still wants something that feels indulgent.

Ingredients

• 1 large spaghetti squash: Pick one thats heavy for its size with a hard, unblemished rind
• 2 tbsp olive oil: Divided use helps roast the squash and sear the chicken properly
• 2 boneless chicken breasts: Dicing them before cooking ensures even, quick cooking
• 4 cloves garlic: Freshly minced makes a huge difference in the Alfredo sauce
• 1 cup heavy cream: Full fat creates that luxurious restaurant style texture
• 1 cup freshly grated Parmesan: Pre grated cheese wont melt as smoothly into the sauce
• 4 cups baby spinach: It wilts down dramatically so dont be afraid of the volume

Instructions

Roast the squash:

Cut the squash in half lengthwise, scoop out seeds, and roast at 400°F for 35 to 40 minutes until tender

Cook the chicken:

Sauté seasoned diced chicken in olive oil until golden and cooked through, about 7 minutes

Build the sauce:

Melt butter, cook garlic for one minute, then add cream and simmer before whisking in Parmesan and nutmeg

Combine everything:

Scrape squash into strands, toss with the sauce, spinach, and chicken until heated through

Save

This dish has become my answer to friends who say they want to eat lighter but hate salads. Watching someone take that first bite and realize theyre not missing anything is one of my favorite kitchen moments.

Making It Ahead

Ive roasted the squash up to three days in advance and stored the strands in the fridge. The sauce comes together quickly, so this makes weeknight dinners feel special without the last minute rush.

Perfecting the Sauce

Low and slow is the secret to a smooth Alfredo. If the heat is too high, the cream can separate. Keep it at a gentle simmer and whisk constantly as you add the cheese.

Serving Suggestions

A crisp green salad with lemon vinaigrette cuts through the richness beautifully. I also like serving this with extra Parmesan at the table.

• Warm some crusty gluten free bread for soaking up any extra sauce
• A glass of Pinot Grigio balances the creaminess perfectly
• Sprinkle red pepper flakes if you want a little heat

Save

Theres something deeply satisfying about serving a dish that feels decadent but leaves everyone feeling light and happy. Hope this becomes a regular in your rotation too.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can roast the spaghetti squash and cook the chicken up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Reheat gently before combining with the freshly made sauce for best texture and flavor.

→ What can I substitute for heavy cream?

For a lighter version, try half-and-half or coconut cream for dairy-free options. Keep in mind that the sauce won't be quite as thick or rich. You can also use evaporated milk, though it will slightly alter the flavor profile.

→ How do I know when the spaghetti squash is done roasting?

The squash is ready when the edges are golden brown and the flesh yields easily to a fork. You should be able to scrape the strands away from the skin with minimal resistance. Overcooking may make the strands mushy, so check at the 35-minute mark.

→ Can I freeze the leftovers?

While possible, freezing may affect the cream sauce's texture, potentially causing separation. If freezing, store in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of cream if needed.

→ How do I prevent the sauce from curdling?

Keep the heat at medium or lower when adding the cream and cheese. Avoid boiling once the dairy is added. Gradually whisk in the Parmesan and remove from heat immediately once smooth and combined. The residual heat will complete the melting process.

→ What vegetables work well in this dish?

Beyond spinach, try sautéed mushrooms, roasted red peppers, sun-dried tomatoes, or broccoli florets. For a seasonal twist, asparagus or zucchini pair beautifully with the creamy Alfredo flavors. Add vegetables during step 5 to wilt them properly.