Description
Chicken Alfredo Spaghetti Squash Casserole: Whole30, Paleo, Low Carb, GF is a wholesome and satisfying dish that brings together the rich flavors of creamy garlic alfredo sauce, tender chicken, and fresh broccoli, all nestled in a bed of spaghetti squash. This casserole is perfect for busy weeknights or meal prep, as it’s not only delicious but also aligns perfectly with Whole30, paleo, and low-carb diets. With its gluten-free and dairy-free profile, you can indulge in comfort food without compromising on health. Enjoy a hearty portion for dinner or pack leftovers for a nutritious lunch the next day!
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 medium white onion, diced
- 1 medium spaghetti squash
- 1 jar Primal Kitchen Garlic Alfredo Sauce
- 3 cups broccoli florets
- Olive oil and seasoning (salt, pepper, garlic powder)
Instructions
- Preheat oven to 400°F.
- Halve the spaghetti squash lengthwise, remove seeds, season with salt and oil; place cut side down on a baking sheet.
- In a casserole dish, combine diced chicken, onion, olive oil, salt, and pepper; mix well.
- Bake both the squash and chicken for about 30 minutes until cooked through.
- Dice the chicken and scrape spaghetti squash strands into the casserole dish.
- Add alfredo sauce, broccoli florets, remaining seasonings; mix thoroughly.
- Bake for an additional 30 minutes until golden brown on top.
- Serve warm.
Nutrition
- Serving Size: 1/6 of casserole (approximately 250g)
- Calories: 290
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 80mg