Looking to indulge in a creamy, heavenly dish without straying from your keto lifestyle? Our Keto Chicken Alfredo Spaghetti Squash Boats merge the classic flavors of a beloved pasta dish with the low-carb benefits of spaghetti squash. Dive in for a rich, satisfying meal perfect for weeknight dinners or impressing at a casual dinner party!
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 3 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- Fresh parsley for garnish
Equipments
- Baking sheet
- Large skillet
- Knife
- Fork
- Mixing spoon
How to Make Keto Chicken Alfredo Spaghetti Squash Boats – Step By Step
Step 1: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
Step 2: While the squash is baking, heat the remaining olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder. Cook the chicken for 5-7 minutes per side until golden brown and fully cooked. Remove and let it rest before slicing into thin strips.
Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream, bring to a simmer, and add the Parmesan cheese. Stir constantly until the sauce thickens and becomes creamy, about 3-4 minutes.
Step 4: Once the squash is cooked, use a fork to scrape the inside, creating spaghetti-like strands. Fill each squash half with sliced chicken and pour the Alfredo sauce over the top. Return to the oven and bake for an additional 5-10 minutes.
Step 5: Garnish with fresh parsley and serve immediately while warm—perfectly creamy and savory, these keto boats are both healthy and full of flavor!
How to Serve Keto Chicken Alfredo Spaghetti Squash Boats
Serving these fabulous spaghetti squash boats is as easy as they are tasty! Simply plate each boat with a garnish of fresh, chopped parsley. A dash of freshly cracked black pepper or a sprinkle of extra Parmesan can add the finishing touch to this flavorful masterpiece. These boats are perfect on their own or can be complemented with a simple side salad.
Recipe Success Tips & Suggestions
The true charm of this dish lies in its simplicity and adaptability. Make sure to roast the squash perfectly to maintain its stringy, pasta-like texture. For a rich flavor, opt for high-quality Parmesan cheese and fresh garlic. Love veggies? Add in sautéed mushrooms or spinach for extra nutrition. This dish can be easily adapted to suit both seasoned cooks and those new to the keto lifestyle.
Packed Protein: Boost Your Keto Chicken Alfredo
For those looking to up the ante on their protein intake, adding a handful of baby spinach or some steamed broccoli to the Alfredo sauce will not only increase nutrition but also offer a vibrant dash of color. Sneak in additional protein by incorporating crispy bacon or diced ham into the mix!
Low Carb Delight: A Tasty Variation
In pursuit of an even more low-carb variant of our beloved dish? Try swapping out the heavy cream for a full-fat canned coconut milk for a different spin on the traditional Alfredo. The tropical twist will introduce a mild sweetness and pairs beautifully with chicken while maintaining that essential low-carb appeal.
Storage Instructions
If you happen to have leftovers, don’t worry! Store the squash boats in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, simply reheat in a preheated oven at 350°F (175°C) for approximately 10-15 minutes until warm through. Avoid using the microwave to prevent sogginess.
FAQs
- Can I make this recipe in advance? Yes! Prepare the Alfredo sauce and chicken ahead of time. When ready to serve, roast the squash and assemble the boats.
- What can I substitute for Parmesan cheese? Nutritional yeast is a great alternative for a dairy-free version.
- Can I add more vegetables to the recipe? Absolutely! Feel free to add vegetables like spinach, mushrooms, or even sundried tomatoes for extra flavor.
- How long do spaghetti squashes typically keep? Whole spaghetti squashes can be kept in a cool, dry place for up to a month.
Your New Favorite Meal: Share the Keto Love!
Our Keto Chicken Alfredo Spaghetti Squash Boats offer a delectable twist on a classic dish, brimming with flavor and aligned with your keto goals. Whether you’re new to keto or a seasoned pro, this recipe is designed to delight. Don’t forget to share your culinary creations with friends or leave a comment about your new favorite meal!
Keto Chicken Alfredo Spaghetti Squash Boats
Equipment
- – Oven
- Skillet
- Knife
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 2 tbsp olive oil
- 3 breasts boneless chicken
- to taste salt and pepper
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 tbsp butter
- 1/2 tsp garlic powder
- fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Roast cut-side down on a baking sheet for 30-40 minutes until tender.
- While baking the squash, heat olive oil in a skillet over medium heat. Season chicken with salt, pepper, and garlic powder. Cook for 5-7 minutes per side until done. Remove to rest and slice thinly.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté. Pour in heavy cream, bring to a simmer, add Parmesan, and stir until sauce is thick.
- Scrape squash with a fork to create strands. Fill each half with sliced chicken and pour Alfredo sauce. Bake in oven another 5-10 minutes.
- Garnish with parsley and serve the squash boats warm.