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.
PrintChicken Broccoli Alfredo (Gluten Free, Dairy Free)
Contents of This Post
- Yield: 8 servings
- Category: Dinner
Ingredients
- 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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This looks fabulous! I can’t wait to make it this week! Thank you for sharing it! ?
Thank you, Monica! Hope you all like it!
Have 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.
Hi Brenda, I have frozen it and the spaghetti squash holds up nicely. And you’re welcome!
I 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!
Linda, that is so wonderful! I’m so glad that everyone loved it! That makes cooking so much more fun.
This was amazing !!! My non veggie eating husband lived it as well !!!
Loved
🙂
Katy, that’s wonderful! It’s so great when we can get more veggies in and like it too! Thank you!
I’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
Hi 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?
THIS 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!
Hi Karen, sorry this disappointed you with the spices.
Hi! 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!
Hi Danae,
The nutritional yeast is used to give a cheesy flavor.
Hi! 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?
Hi Kelle, the hot sauce is purely for extra flavor so if you prefer chili powder that should work too.
Made this tonight to eat during the week, but couldn’t wait. It’s so good!
That’s wonderful! Glad that you like it!
Do 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!
Hi 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.
Can you use almond milk instead of coconut…. I just don`t happen to have coconut milk on hand right now.
You 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.
Do you use dried or fresh basil and oregano?
Hi Ashley,
I usually use dried herbs, mainly because they’re easier to have on hand.
Hi! Can I get nutritional yeast at Target? I’ve never used this for anything before so I’m curious if it’s use.
Thanks!
Hi 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.
I’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.
Thank 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!
How many people does it serve? Or what be one serving size of this. I calorie count that’s why I ask.
Thank you
I added the servings to the post. This will serve 8.
Hi! Think I could use zucchini noodles for this?! Sounds delish! Thank you!
I haven’t tried it with zucchini noodles, but it should work. Just check the baking time, it might not need as much time.
I’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!
Yay! You’ll have to let me know how it turned out with the changes!
Do you think the coconut milk could be replaced with raw milk? Canned coconut milk sometimes disagrees with me.
The 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.