Everyone needs this Alfredo Spaghetti Squash Casserole in their life. The weather is starting to warm up and I’m trying to hang onto all of the warm and cozy foods before it’s back to 80 degrees 😎 This makes the perfect dinner that you can prep ahead of time and throw in the oven when you’re ready 🙌🏼 Either use your favorite pre-made Alfredo sauce for this or make my Cauliflower Alfredo and ditch the chicken and Parmesan on top to make it vegan!!
Alfredo Spaghetti Squash Casserole
- 1 large spaghetti squash
- 2 cooked chicken breasts shredded
- 2 cups steamed & chopped broccoli
- 1 tsp salt and pepper
- 1 1/2 cups Alfredo sauce
- 1 cup organic bread crumbs
- 1/4 cup Parmesan cheese
Roast spaghetti squash at 350 degrees for 30-40 minutes (check my highlights on Instagram for step by step instructions).
While it’s roasting shred either 2 cooked chicken breasts or one rotisserie chicken. When the squash is done, shred it up and mix in a large bowl with the rotisserie chicken, broccoli and salt and pepper.
Add in your Alfredo sauce (Rao's Homemade has a great one) OR my Cauliflower Alfredo sauce and combine well.
Add to your casserole dish and top with a layer of organic bread crumbs and Parmesan cheese. Broil until golden (about 2-4 minutes) then serve while it’s nice and hot!