I made this recipe in the spring and thought it would be nice to share in the fall when it was starting to get chilly. Not so chilly that you are ready to dig into the really heavy foods, but are just starting to think about it. That day has come a lot sooner than I expected! Does it seem like an early fall is coming on in your neck of the woods as well?
If so, here’s a fantastic meal that seems pretty hearty and is totally comforting while still managing to be quite healthy and diet-friendly. Debbi, the creator of this recipe, calculated it as only about 200 calories per serving (1/8th of the recipe) so even if you ate half of the whole casserole (which would be quite a feat!), you’d probably still be eating less calories than a restaurant alfredo dish would have, and it’s so much healthier!
I thought this dish was absolutely positively scrumptious and although it takes some time to prepare because you have to pre-roast the spaghetti squash, it’s very simple. I eat a lot of spaghetti squash, but this is only one of two dishes I’ve ever eaten it in with such gusto. I don’t even like alfredo sauce, especially jarred, and I L-O-V-E-D this meal. I really felt like I was indulging because meals this delicious usually have a ton of fat and calories. Not true in this case–it really is like having your cake and eating it too!
Garlic Chicken and Bacon Spaghetti Squash Alfredo
Printable recipe
Printable recipe with picture
1 large spaghetti squash, about 2 1/2 lbs.
1 (15 oz.) jar Classico Garlic Alfredo Sauce
8 oz. mozzarella cheese, shredded
9 oz. chicken, cooked & chopped
6 slices turkey bacon
1 onion, sliced
Salt and pepper
Split spaghetti squash in half lengthwise and scoop out the seeds. Line a baking sheet with foil and spray with cooking oil. Place the squash face-down on the sheet and roast in oven at 375 for about 45 min – 1 hour or until tender when poked with a fork on the underside. Let cool until you can handle the squash without burning your hands, and scrape the squash out with a fork into a 9 x 13 pan sprayed with cooking spray. Leave the oven on.
While the squash is cooling enough to handle, cook bacon until crispy and remove to a plate to cool. Grill onions in the small amount of bacon grease in pan, using additional oil or cooking spray if needed. If you want your onions to get crispy dark edges, let them sit for a minute or two before stirring each time. Season with salt and pepper and set aside. Crumble the cooled bacon.
Spread alfredo sauce over the spaghetti squash in the pan, sprinkle on half the cheese, top with chopped chicken, bacon and sauteed onions, then top with remaining cheese. Bake, uncovered, for about 25 minutes until heated through and cheese is melted.
Recipe source: Debbi Does Dinner Healthy
Veronica's Cornucopia 
I love spaghetti squash but don’t usually do anything exciting with it. This looks delicious!
LikeLike
I have never used spaghetti squash. I will have to find one for this dish, it looks completely awesome! It sounds like a very satisfying dish and great for the cool nights. Fall seems to be here early too. At least too early for me! :)
LikeLike
Suzie, you could use regular pasta but I did like it with the spaghetti squash. Either way, the sauce and toppings are what make it!
LikeLike
I love spaghetti squash and this looks really yummy. I also love chicken alfredo so it is looks like a great combo. I think the only change we will make is to make our own alfredo sauce because my husband makes the best alfredo sauce I”ve ever had. I showed him how and then he somehow makes it better. (that happens a lot with us. :-) )
LikeLike
That is so cute! I love that you guys cook together. Tell Richard…I want that recipe! :)
LikeLike
Dude, I feel like I’m always saying this, but you’re making me want to try something new (like with so many other of your dishes). I’ve never made spaghetti squash, but it’s looking very appealing. =)
LikeLike
Glad I can help broaden your horizons in the food world! :)
LikeLike
Veronica, i don’t know you but I call you “my food-blogger girlfriend” whenever I talk about you and I almost always bring one of your recipes to an event! Never fails to get huge compliments-especially form dinners with our church homegroup :) This is definitely going to be something I’ll bring since we’re all watching our caloric intake!!
LikeLike
Oh, I love this!!! Thank you for telling me that, it just tickles me pink!
LikeLike
Yummy! This looks awesome. It is still pretty warm here in Florida. I am in the northern parts, so we usually go from extreme hot for summer to extreme cold in winter either or. Hardly any in between. I would love to have my four seasons :)
LikeLike
This looks like a wonderful way to enjoy spaghetti squash…which by the way is totally in season and on sale!! I have two in the fridge right now! Going to have to give this dish a try…my family and I love spaghetti squash!
LikeLike
what is spaghetti squash??? :)
LikeLike
How awesome that I have a spaghetti squash sitting in my kitchen!!!
LikeLike
This is the first recipe I’ve printed with the color picture. This looks fabulous!!! I can’t wait until my restricted diet is over so I can load up on cheese, bacon, alfredo sauce, etc!!! I’ll bet you could make your own lower fat alfredo sauce too, but I’m too lazy to try..
LikeLike
I just got back from a vacation along the North Shore and I’m wading through my 10,000 emails and I see this title and I’m thinking, “That sounds GOOD! I gotta try that!” Too funny!! I so need to make this again. This certainly did rock!
LikeLike
I love using spaghetti squash with more decadent sauces cause then you get to eat MORE of the dish! this is definitely the perfect combination for that.
LikeLike
Pingback: Food blog: Mom’s classic spaghetti recipe « For the love of life.music.food
Pingback: Veronica’s Cornucopia Turns 2! « Veronica's Cornucopia
Pingback: Butternut Squash Lasagna | Veronica's Cornucopia