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Paleo Spaghetti Squash Chicken Alfredo

  • Total Time: 1 hour 20 minutes
  • Yield: 3-4 servings 1x



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


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.


All nutrition facts are estimations and will vary.

  • Prep Time: 20
  • Cook Time: 60


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