Gluten-Free • Dairy-Free

Alfredo Spaghetti Squash Bake

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Course: lunch, dinner
Servings

5

servings
Total Time

1

hour 

50

minutes
Calories

421

kcal

Ingredients

  • 1 medium spaghetti squash

  • 1 Tbsp. olive oil, divided

  • 1 onion, chopped

  • 2 Tbsp. minced garlic

  • 4 cups broccoli florets

  • 1 lb. chicken breasts, cubed

  • 2 cups mushrooms, diced

  • 2 cups cauliflower, cooked

  • 1 can can coconut cream

  • 1 cup chicken stock

  • 1 tsp. nutmeg

  • 1 tsp. salt, divided

  • 1 tsp. pepper, divided

Directions

  • Preheat oven to 350 degrees. Cut squash lengthwise, scoop out seeds and bake uncovered for 60 minutes or until tender.
  • Cool, then rake fork across squash halves and place in medium bowl.
  • Meanwhile, heat 1/2 tablespoon olive oil over medium heat and add chopped onion and garlic.
  • Once browned, combine with cauliflower, stock and coconut cream in blender. Blend until smooth consistency is reached. Add in nutmeg and 1/2 tsp. salt and 1/2 tsp. pepper and set aside.
  • Heat remaining 1/2 tablespoon olive oil in skillet and add chicken, broccoli and mushrooms and season with remaining salt and pepper.
  • Spray a 9×13 pan with cooking spray.
  • Combine squash and cauliflower sauce ingredients in a medium bowl. Gently toss in chicken mixture and pour into pan.
  • Bake uncovered for 20 minutes or until browned.

Notes

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Nutrition Facts

5 servings per container


  • Amount Per ServingCalories421
  • % Daily Value *
  • Total Fat 27g 42%
    • Total Carbohydrate 14g 5%
      • Dietary Fiber 4g 16%
      • Sugars 5g
    • Protein 27g 54%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.