Delicious Chicken Broccoli Alfredo made with spaghetti squash. Gluten free, Dairy free, Keto, Low carb, and Trim Healthy Mama-S
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This is one of my family’s favorite Italian dishes. I like to have chicken and spaghetti squash already pre-made so that I can easily put a dish like this together.
To make this dairy free, I use coconut milk. Mixed with all the spices and other ingredients it makes a delicious creamy sauce. If you don’t like coconut milk, don’t worry, because once this sauce is all mixed and baked you won’t taste the coconut flavor.
I serve this with my homemade gluten-free bread spread with butter-flavored coconut oil sprinkled with garlic powder.
Use my easy steps on How to Cut and Cook Spaghetti Squash to have low-carb & gluten-free spaghetti ready to go for meals like this.
Trim Healthy Mamas this Chicken Broccoli Alfredo is an S meal.
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PinIngredients
- 1 cooked spaghetti squash
- 3 cups cooked chicken, chopped
- 1 16 oz bag of frozen broccoli, cooked and chopped
- 1 15 oz can coconut milk
- 1/2 cup of nutritional yeast
- 4 teaspoons basil
- 4 teaspoons oregano
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon gluten-free hot sauce (I use Frank’s Hot Sauce)
- 1 teaspoon Himalayan salt
Instructions
- Preheat oven to 350°.
- Mix all ingredients together in a large bowl. Put mixture in a 9×13 casserole dish.
- Bake for 40 minutes.
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Monica says
June 10, 2017 at 11:24 pmThis looks fabulous! I can’t wait to make it this week! Thank you for sharing it! ?
MamaShire says
June 10, 2017 at 11:33 pmThank you, Monica! Hope you all like it!
Brenda says
June 11, 2017 at 6:53 amHave you tried freezing this and reheating at another time? If so, how does the spaghetti squash hold up? Looking forward to trying this. Thank you.
MamaShire says
June 11, 2017 at 9:32 amHi Brenda, I have frozen it and the spaghetti squash holds up nicely. And you’re welcome!
Linda says
June 16, 2017 at 12:07 amI made this tonight – it’s been hard for me to find dishes since my oldest daughter developed a dairy intolerance – especially anything that tastes like ‘dairy’. My husband is suspicious of anything remotely unfamiliar – and he loved this! Everyone loved it – no coconut taste at all. Just delicious! Thanks!
MamaShire says
June 16, 2017 at 12:38 amLinda, that is so wonderful! I’m so glad that everyone loved it! That makes cooking so much more fun.
Katy says
July 11, 2017 at 11:24 pmThis was amazing !!! My non veggie eating husband lived it as well !!!
Katy says
July 11, 2017 at 11:24 pmLoved
MamaShire says
July 12, 2017 at 7:46 pm🙂
MamaShire says
July 12, 2017 at 7:45 pmKaty, that’s wonderful! It’s so great when we can get more veggies in and like it too! Thank you!
Beth says
July 16, 2017 at 9:01 pmI’ve been doing THM meals for a month now and this looks fabulous. My husband is t so sure on the spaghetti squash. How much spaghetti would you use in place of the squash? Thank you!!!! Beth
MamaShire says
July 16, 2017 at 9:50 pmHi Beth,
I haven’t used regular spaghetti in years so this would be just a guess, but I would think a regular package of pasta, like a 16 oz box?
Karen says
July 18, 2017 at 10:41 amTHIS WAS AWFUL!!!
Overly spiced. The spices overwhelmed the taste of anything else. My husband, adult a on and I all had the same reaction to the spices. Too much Oregano.
Straight to the garbage disposal!
MamaShire says
July 19, 2017 at 10:08 amHi Karen, sorry this disappointed you with the spices.
Danae says
July 23, 2017 at 10:54 pmHi! I’m a newbie to gluten free, dairy free. Is the yeast just to thicken the sauce? Or does it give it a”cheese” type of flavor? Can I sub anything for the yeast? This looks yummy!
MamaShire says
July 26, 2017 at 8:41 pmHi Danae,
The nutritional yeast is used to give a cheesy flavor.
Kelle says
August 13, 2017 at 10:08 amHi! Is the hot sauce really needed? We aren’t hot sauce users. What added benefit is it? Can I use something else like chili powder?
MamaShire says
August 14, 2017 at 9:57 amHi Kelle, the hot sauce is purely for extra flavor so if you prefer chili powder that should work too.
Kristine says
October 1, 2017 at 8:56 pmMade this tonight to eat during the week, but couldn’t wait. It’s so good!
MamaShire says
October 2, 2017 at 12:48 amThat’s wonderful! Glad that you like it!
Kim S says
October 26, 2017 at 12:49 pmDo you think I could add other veggies such as onion and celery to this without adjusting the spices. Also, do you know about how many ups or ounces of the cooked squash goes in? There seems to be dire rent sizes and I want to get the ratio of ingredients to spices correct. Thanks kindly. I’m looking forward to trying it!
MamaShire says
October 27, 2017 at 1:35 amHi Kim, it would be fine to add other veggies. I don’t think you would need to adjust the spices any. I’ve made a lot of spaghetti squash and you’re right they vary in size. I find that the average size makes about 4 cups of spaghetti noodles. But if it makes a little more or less it will should still work just fine.
Elizabeth Scott-Lemire says
November 8, 2017 at 8:40 amCan you use almond milk instead of coconut…. I just don`t happen to have coconut milk on hand right now.
MamaShire says
November 14, 2017 at 10:08 amYou can use almond milk, but it will not have the rich creaminess that the coconut milk will give it. The coconut milk is giving the good rich fats that would normally come from cream and cheese.
Ashley says
January 6, 2018 at 12:05 pmDo you use dried or fresh basil and oregano?
MamaShire says
January 7, 2018 at 5:43 pmHi Ashley,
I usually use dried herbs, mainly because they’re easier to have on hand.
Laurs says
January 7, 2018 at 9:55 amHi! Can I get nutritional yeast at Target? I’ve never used this for anything before so I’m curious if it’s use.
Thanks!
MamaShire says
January 7, 2018 at 5:46 pmHi Laurs,
I buy mine through Amazon. I haven’t seen nutritional yeast in any local stores. It has a nice cheesy flavor and if you’re eating dairy free it can add that amazing cheese flavor to your dishes.
Amelia says
January 18, 2018 at 8:17 pmI’ve seen containers of the Braggs brand nutritional yeast in the section of my local Kroger that has organic and gluten free items (where I find flaxseed meal and almond flour). My local Whole Foods carries it in their bulk bins, which is how I buy it; they might also have it packaged, though I haven’t looked. I haven’t looked for it at Target, but if you have either of those stores near you, I’d try them! I would bet Publix would have the Braggs brand too, and maybe Earth Fare and Fresh Market, in case you have any of those in your area.
MamaShire says
January 18, 2018 at 10:14 pmThank you, Amelia! I don’t have any of those stores nearby, but it gives me hope that I might be able to find it locally!
Jasmine says
February 1, 2018 at 12:42 amHow many people does it serve? Or what be one serving size of this. I calorie count that’s why I ask.
Thank you
MamaShire says
February 1, 2018 at 9:40 pmI added the servings to the post. This will serve 8.
Jamie says
April 29, 2018 at 6:02 pmHi! Think I could use zucchini noodles for this?! Sounds delish! Thank you!
MamaShire says
May 2, 2018 at 12:18 pmI haven’t tried it with zucchini noodles, but it should work. Just check the baking time, it might not need as much time.
Katie says
June 8, 2018 at 7:27 pmI’m currently trying this for the first time. It’ll be done in about 32 minutes. I used almond milk because I didn’t have any coconut milk. And it looks pretty tasty even with the extra frozen veggies I added. I’m not a huge fan of spaghetti squash, since last time I undercooked it. I cooked it this time for about 80 minutes so we’ll see how it turns out!
MamaShire says
June 8, 2018 at 8:54 pmYay! You’ll have to let me know how it turned out with the changes!
Darra says
June 20, 2018 at 2:08 pmDo you think the coconut milk could be replaced with raw milk? Canned coconut milk sometimes disagrees with me.
MamaShire says
June 22, 2018 at 12:26 amThe way the recipe is written it is on plan with Trim Healthy Mama and is dairy-free. If you don’t need it to be either you can try the raw milk.
Marie C says
March 2, 2019 at 9:08 amI am having trouble getting the nutritional yeast, if I substitute cheese in would it be the same amount?
MamaShire says
March 2, 2019 at 9:05 pmIf you can have dairy, yes, by all means, use it. I would use 1/2 cup to 1 cup of cheese.
L Hammonds says
March 6, 2019 at 2:25 pmThis sounds delicous! Can you prepare everything ahead and bake later (say the day before or in the morning for cooking that evening)?
MamaShire says
March 6, 2019 at 6:38 pmYes, you can definitely prepare it beforehand.