This spaghetti squash chicken alfredo is the perfect paleo alternative to a classic! It’s made with a cauliflower alfredo and is whole30, dairy-free, and AIP.

Spaghetti squash has been a staple vegetable ever since going gluten-free in college. It’s inexpensive, easy to prepare, versatile, and of course… it’s basically vegetable pasta. I love this dairy-free alfredo on spaghetti squash. So, what’s in it? You guessed it… cauliflower! Pair cauliflower with coconut milk, and nutrient-dense bone broth and it makes for a super creamy, delicious sauce for this meal. Veggie-packed, nutrient-dense, and easy!

 

How to Make this Spaghetti Squash Chicken Alfredo Recipe

Cook the spaghetti squash: Slice off the ends of the squash and continue to slice into rings. Spoon out the seeds and place on a baking sheet topped with avocado oil. Bake in the oven for 30-40 minutes, (flipping halfway through) until the strands easily pull. Pull out the strands and set the squash aside.

Cook the chicken: Pat the chicken dry and season well with salt and pepper on each side. Heat the oil in a deep skillet on medium heat. Add the chicken to the pan and cook for 5 minutes on each side, or until the internal temperature reads 165 F. Set aside.

Make the cauliflower alfredo sauce: Add the cauliflower to a medium pot and cover with water. Place on the burner on medium-low heat and bring to a low simmer for 8-10 minutes. Strain the cauliflower and set aside to allow to cool slightly. Add the cauliflower to a high-speed blender with garlic, coconut milk, broth, lemon juice, nutritional yeast, salt, and pepper.

To assemble the dish: Heat the avocado oil in a large skillet and add the spaghetti squash to reheat. Top with alfredo sauce, sliced chicken, and chopped parsley.

 

How to cook Spaghetti Squash

Slicing into rings

This is my new favorite method of cooking spaghetti squash. It keeps the squash from getting soggy and it tends to cook a bit faster. You’ll simply slice the squash into rings and bake according to the instructions below.

Slicing in half & baking

This is the method that I used to always use. All you do is slice the spaghetti squash in half, remove the seeds and cook in the oven. It does stay a bit moister than the ring method, but it still works just fine.

Cooking in the instant pot

This is one of the faster methods for prepping spaghetti squash and is great if you’re short on time!

 

The ingredients you’ll need for this recipe

Spaghetti squash

I love using spaghetti squash in dishes like this, as well as others as a pasta substitute that’s still veggie dense.

Chicken breast

Chicken thigh or even shrimp would also be great!

Cauliflower, coconut milk, broth, garlic and nutritional yeast

These are the ingredients that make up the sauce. The nutritional yeast adds the “cheesy” flavor to this recipe. You can certainly forgo it if you choose, but it will make the dish taste a lot less cheesy overall.

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Paleo Spaghetti Squash Chicken Alfredo


  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 3-4 servings 1x
Scale

Ingredients

For the spaghetti squash

  • 1 medium spaghetti squash
  • 1 tbsp avocado oil
  • 1/4 tsp salt

For the chicken

  • 1 lb chicken breast
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 23 tbsp avocado oil

For the alfredo sauce

  • 1 medium cauliflower, chopped (about 4 cups)
  • 1 tbsp avocado oil
  • 2 cloves garlic, minced
  • 1/2 cup coconut milk
  • 1/3 cup chicken broth
  • 2 tsp lemon juice
  • 1 tsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp pepper (omit for AIP)

For garnish

  • 2 tsp avocado oil
  • 1 tbsp parsley, chopped

Instructions

For the squash

  1. Preheat the oven to 400 F.
  2. Slice off the ends of the squash and continue to slice into rings. Spoon out the seeds and place on a baking sheet topped with avocado oil. Bake in the oven for 30-40 minutes, (flipping halfway through) until the strands easily pull. Pull out the strands and set the squash aside.

For the chicken

  1. Pat the chicken dry and season well with salt and pepper on each side.
  2. Heat the oil in a deep skillet on medium heat. Add the chicken to the pan and cook for 5 minutes on each side, or until the internal temperature reads 165 F. Set aside.

For the alfredo sauce

  1. Add the cauliflower to a medium pot and cover with water. Place on the burner on medium-low heat and bring to a low simmer. Cover and continue to simmer for about 8-10 minutes or until cauliflower is soft. Strain the cauliflower and set aside to allow to cool slightly.
  2. Using a small saute pan, heat the oil on low heat and saute the garlic until fragrant. Set aside.
  3. Add the cauliflower to a high-speed blender with the garlic, coconut milk, broth, lemon juice, nutritional yeast, salt, and pepper.

To assemble the dish

  1. Heat the avocado oil in a large skillet and add the spaghetti squash to reheat. Top with alfredo sauce, sliced chicken, and chopped parsley.

Notes

All nutrition facts are estimations and will vary.

Nutrition

  • Serving Size: 1 serving
  • Calories: 291
  • Fat: 25.2g
  • Carbohydrates: 11.8g
  • Fiber: 3.9g
  • Protein: 8.1g

AIP Paleo Spaghetti Squash Chicken Alfredo (Dairy Free)