This cajun chicken alfredo spaghetti squash uses both flavorful chicken and spicy andouille sausage, coated in Cajun spices, mixed together in a creamy parmesan sauce all tossed with yummy spaghetti squash.
Who said eating low carb has to be boring?
This cajun chicken alfredo spaghetti squash is packed full of flavor by using both spicy andouille sausage, and moist and juicy chicken breast. Mixed together with yummy spaghetti squash in a creamy parmesan-based alfredo sauce, seasoned with Cajun and Italian seasonings, you’ll never miss the pasta!
It’s the perfect midweek dinner for the family, or you can make it at the start of the week for meal planning in containers!
Whichever way you choose to enjoy it, you’re going to love getting your fill of this cajun chicken alfredo spaghetti squash!
Craving more stuffed spaghetti squash recipes? Try my:
- Air Fryer Southwest Spaghetti Squash
- Buffalo Chicken Stuffed Spaghetti Squash
- Ground Chicken Fajita Spaghetti Squash
- Southwest Taco Stuffed Spaghetti Squash
- Sausage and Peppers Stuffed Spaghetti Squash
Table of Contents
Ingredients for cajun chicken alfredo spaghetti squash
- Spaghetti squash – Spaghetti squash is the perfect substitute for pasta, and full of nutrients.
- Sliced chicken breast and andouille sausage – I’ve used both chicken breast and andouille sausage in this meal to make it protein-packed and satisfying.
- Cajun seasoning – Cajun seasoning will add a delicious blend of flavors and heat to the dish.
- Italian seasoning – Italian seasoning will add an earthy, herbaceous flavor.
- Red pepper flakes – Red pepper flakes will give this dish a kick of spice!
- Chicken stock – Chicken stock will be used to make sure our sauce reaches the perfect consistency.
- Butter – Butter will add a luscious texture and flavor.
- Cream cheese – Cream cheese will help thicken the sauce and add tanginess.
- Parmesan cheese – Can’t have alfredo without parmesan!
- Heavy cream – Heavy cream will add richness to the sauce.
How to cook spaghetti squash
They may look intimidating, but cooking these bad boys is super easy to cook up!
My favorite way to cook spaghetti squash is in the microwave and you can check that out with my helpful post – How to Cook Spaghetti Squash in the Microwave!
If microwaving isn’t an option, don’t worry, you can certainly roast it in the oven! Here’s how:
Start by lining a baking sheet with parchment paper, and setting your oven to 400 degrees F.
Cut the spaghetti squash lengthwise, and scoop out the seeds. Oh and save those seeds to make Sweet Salty Roasted Pumpkin Seeds! That’s right, you can use squash seeds just like you would pumpkin seeds!
Next, flip the squash over, and using a fork, poke holes in the skin, about 4-6 times on each piece.
Drizzle some olive oil on the squash, and roast them skin side down, for about 30-40 mins.
What is cajun seasoning?
Cajun seasoning has a wide range of flavors and blends but is typically a spicy and savory blend of herbs and spices.
Typically you’ll find cayenne pepper, black pepper, garlic and onion powders, and paprika.
But some brands will have variations of these, so be sure to read the labels to make sure you’re choosing your favorite combination!
Storage and leftovers
Any leftover cajun chicken alfredo spaghetti squash can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More ways to enjoy spaghetti squash
- Love using your
air fryer ? Try my Air Fryer Southwest Spaghetti Squash - Looking for a new way to celebrate Taco Tuesday? Try my Southwest Taco Spaghetti Squash
- Want something packed with protein? Try my Sausage and Peppers Stuffed Spaghetti Squash
- Need something with a little kick? Try my Buffalo Chicken Stuffed Spaghetti Squash
Cajun Chicken Alfredo Spaghetti Squash
Ingredients
For squash:
- 2 small-medium spaghetti squash 1.5 pounds each
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For meat:
- 1 tablespoon olive oil
- 2 chicken breasts sliced into 1 inch strips
- 1 pound cajun Andouille sausages sliced into coins
- 1 tablespoon salt-free cajun spice blend
For sauce:
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- ½ cup chicken stock
- ½ cup butter
- 8 ounces cream cheese softened
- 1 cup grated parmesan cheese divided
- 1-½ cup heavy cream
- For topping:
- 1 cup shredded mozzarella cheese
- Chopped fresh basil
Instructions
- Preheat your oven to 400 degrees F.
- Cut your spaghetti squash in vertical halves, if you have trouble cutting it, pierce it with a fork and microwave it on high for 3-5 minutes.
- Scoop out the fleshy insides and discard.
- Place the squash onto a rimmed baking sheet, drizzle the cavities of the squash with olive oil, generously salt, and pepper.
- Place them face down onto the sheet and put them into the oven for 30-40 minutes.
- Optionally – cook your spaghetti squash in the microwave. Directions with a link to the how-to instructions in the post.
- While your spaghetti squash bakes, place a 12-inch high-sided skillet over medium heat and add 1 tablespoon olive oil.
- When the oil is hot, add the sliced chicken, sausage, and cajun spice blend. Saute for about five minutes or until the meat is cooked through.
- Place the meat aside on a paper towel.
- Turn the heat down to low, add garlic and spices, and saute for 3 minutes or until the garlic becomes fragrant.
- Add the chicken broth, butter, cream cheese, and parmesan. Stir continuously until the cheese begins to melt.
- Slowly add the heavy cream and continue to stir until all of the cheese is melted and the sauce has thickened slightly.
- Add the chicken and sausage back into the skillet, stir to combine, and remove the skillet from the heat.
- Remove your spaghetti squash from the oven, fluff the insides of the squash, and fill each cavity with the cajun alfredo mixture.
- Top with grated cheese and place it back into the oven for 10 minutes or until bubbly.
- Remove from the oven and top with chopped basil.
Nutrition
