Spaghetti Squash Chicken Brocolli Alfredo Bake

Spaghetti Squash Chicken Broccoli Alfredo Bake

A delicious healthy family dinner to increase veggies and go lower carb. If you bake it in the squash skin it looks super fancy too :) Perfect for a healthy lifestyle when you are craving alfredo pasta. 


1 tbsp olive oil/ghee/or butter 

2 lbs cooked chicken breast cut up (can pan sear this or used prepped grilled breast - see tips below for meal prep)

1/2 red or sweet onion, sliced or diced

2 cloves minced or pressed

1 tsp salt

1/2 tsp black pepper (for more flavor you can add more when serving)

pinch of crushed red pepper flakes (optional)

1 cup milk (skim milk for lower calorie)

1/2 cup parmesan cheese, grated

1 package steam fresh broccoli florets; microwaved.

1/2 cup shredded mozzarella cheese (for topping before you bake)


Instructions Checklist


Microwave squash for 3-5 minutes to soften. Makes it easier to cut in half. Cut in half. Remove seeds. Place in pressure cooker for 5 minutes or you can bake at 350* until done (approx 30-40 min) Allow to cool. Scrape out squash with a fork. Keep the squash shells if you want to bake dish in them. Looks fancy!


Season chicken with salt, pepper, garlic powder, onion powder (or seasoning of choice). Sear in pan with a little evoo. Set aside to cool. Chop into bite size pieces. 


In the same pan you cooked the chicken, add a little olive oil or ghee and saute 1/2 chopped onion until golden. Add in garlic and saute for a few min. Don't burn the garlic. Have your sauce ingredients ready to go here. 

Whisk in 1 cup of milk, 1/2 cup parmesan, salt, pepper, and the 2 tbsp cornstarch mixed with 2 tbsp water OR 2 tbsp arrowroot with 2 tbsp water. Cook a few minutes until thickens. Add in squash, chicken, broccoli, and stir to combine. Place into a baking dish OR the squash skins. 

Top with mozzarella. Bake at 350 for 10-15 min or until cheese is golden and melted. 


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