Dinner
Chicken Alfredo Spaghetti Squash Casserole
A lighter, dairy-free-friendly casserole of roasted spaghetti squash, chicken, and broccoli baked in garlic alfredo sauce.
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Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium white onion, diced
- 1 medium-sized spaghetti squash
- 1 jar Primal Kitchen Garlic Alfredo Sauce (or homemade Whole30/Dairy-Free Alfredo)
- 3 cups broccoli florets
- ½ teaspoon salt (plus more for seasoning chicken)
- ½ teaspoon garlic powder
- ½ teaspoon pepper (plus more for seasoning chicken)
- ½ tablespoon olive oil (or avocado oil)
Method
- Preheat oven to 400°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, 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).
- 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!
Recipe from wholekitchensink.com