Gluten Free Spaghetti Squash Alfredo

Gluten Free Spaghetti Squash Alfredo is super creamy and delicious!  I love to add chicken or shrimp to it to make it the perfect meal!  

Gluten Free Spaghetti Squash Alfredo is a very flavorful and easy to make dinner!

I like to roast my spaghetti squash in the oven and cook the bacon at the same time. While it is roasting, I make the alfredo sauce and chop my veggies so it’s all done at about the same time!

Here’s what you need to make this gluten free spaghetti squash alfredo:

You will need the following ingredients:
chicken or shrimp
bacon
tomatoes
spinach
a spaghetti squash
cream cheese
heavy cream
garlic powder
salt and pepper
shredded parmesan cheese
fresh basil to garnish if you’d like


Here’s how to make it:

I like to cut my spaghetti squash in half (remove the seeds) and put a little olive oil on a sheet pan and roast it cut side down in the oven. Roast it at 350 degrees for about 30-45 minutes. It’s done when you can easily poke a fork in it.
Set it aside to cool.
While the squash is roasting, make your alfredo sauce. You can find my ALFREDO SAUCE recipe here. 
Chop up the other veggies.
When the bacon is finished cooking, chop it up as well.
I like to use rotisserie chicken in this recipe, but you can precook some chicken and chop it up too. If you are using shrimp, you will want to precook it too.
Carefully, scoop the hot spaghetti squash into a large bowl. I like to use a fork to shred it so it looks like spaghetti.
Put the other veggies into the bowl.
Add your chicken or shrimp.
Pour the sauce into the bowl. Use as much of as little as you’d like.
Crumble the bacon on top… I’m drooling now!
Garnish with fresh basil!
Voila! You are ready to eat!


Gluten Free Spaghetti Squash Alfredo 

INGREDIENTS  

• 3 oz Chicken or Shrimp per person
• 6 Pieces Bacon
• 1 Tomato- chopped
• 2 Handfulls Spinach- Chopped
• 1 Spaghetti Squash
• Ingredients to make Alfredo Sauce. See recipe link in post below.
• 1 Pinch Salt and Pepper
• 1 Sprinkle Parmesan Cheese

INSTRUCTIONS 

• I like to cut my spaghetti squash in half (remove the seeds) and put a little olive oil on a sheet pan and roast it cut side down in the oven.
• Roast it at 350 degrees for about 30-45 minutes.
• It's done when you can easily poke a fork in it. 
• Set it aside to cool.
•  While the squash is roasting, make your alfredo sauce.
• You can find my recipe here. 
• Chop up the other veggies. 
• When the bacon is finished cooking, chop it up as well. 
• I like to use rotisserie chicken in this recipe, but you can precook some chicken and chop it up too.
• If you are using shrimp, you will want to precook it too. 
• Carefully, scoop the hot spaghetti squash into a large bowl.
• I like to use a fork to shred it so it looks like spaghetti. 
• Put the other veggies into the bowl. 
• Add your chicken or shrimp. 
• Pour the sauce into the bowl.
• Use as much of as little as you'd like. 
• Crumble the bacon on top… I'm drooling now! 
• Garnish with fresh basil and a sprinkle of extra parm. 
• Voila! You are ready to eat!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle