Chicken Alfredo Spaghetti Squash Casserole Whole30 Paleo Low Carb Gf Recipes
CHICKEN ALFREDO SPAGHETTI SQUASH CASSEROLE: WHOLE30, PALEO, LOW CARB, GF
This simple chicken alfredo spaghetti squash casserole is filled with broccoli and onions, and perfect for meal prep or a weeknight chicken dinner recipe. It's Whole30, paleo, keto/low carb, gluten free and dairy free, all while being a delicious, hearty and vegetable-filled meal! It comes together very easily, and reheats well.
Provided by Bailey
Categories Chicken
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Cut the spaghetti squash in half lengthwise, scrape out the seeds, and spray the cut sides with a bit of cooking oil and add a sprinkle of salt. Then place the squash cut side down onto a baking sheet and place into the oven on an upper rack
- Add the chicken breasts, diced onion and oil into a large casserole dish. Sprinkle with salt and pepper and toss to coat the chicken and onion and then place into the oven on a lower rack
- Bake for 30 minutes
- Remove the casserole dish and baking sheet. Dice the chicken breasts and add back into the casserole dish. Use a fork to scrape the spaghetti squash "threads" from each half into the casserole dish (it's okay if the squash isn't fully cooked yet).
- Then, add the alfredo sauce, broccoli, salt, pepper and garlic powder to the dish. Use two forks to stir everything together and combine all of the ingredients
- Place back into the oven and bake for an additional 30 minutes, or until the top is slightly golden brown
- Remove, dish into bowls and enjoy!
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