Alfredo Stuffed Spaghetti Squash brings together cozy comfort and keto-friendly goodness in one simple dinner idea. Think of it as a creamy twist on favorites like Chicken And Spinach Spaghetti Squash Alfredo or Spaghetti Squash Tuscan Chicken Alfredo, only easier and made for real-life weeknights. This dish is the definition of indulgent meets smart — velvety Alfredo sauce hugging tender strands of spaghetti squash, blended with roasted turkey and crisp broccoli. In this post, you’ll discover not only how to make this satisfying low-carb dinner, but also how one family recipe turned into a go-to comfort meal that fits any Keto Recipes Dinner plan.
Why This Spaghetti Squash Recipe Matters
A Cozy Kitchen Memory Behind Alfredo Stuffed Spaghetti Squash
My love affair with spaghetti squash began by accident. Years ago, after a big Thanksgiving feast, our fridge was bursting with leftover turkey and vegetables. Instead of yet another casserole, I wanted something warm and creamy but lighter on the carbs — the kind of meal that hits all those comfort notes without the pasta-laden guilt. That’s when I decided to roast a humble spaghetti squash sitting on the counter and transform it into something reminiscent of a Chicken Broccoli Alfredo Spaghetti Squash bake I’d tried a few weeks earlier.
As I pulled the roasted squash from the oven, its golden strands separated easily into silky ribbons. Topped with chunks of shredded turkey, steamed broccoli, and a buttery Alfredo sauce, it looked almost too good to eat. The first forkful was magic — creamy, savory, and just the right balance of hearty and healthy. From that night forward, it became a post-holiday tradition, a reliable comfort dish that could turn any leftover turkey into something fresh and restaurant-worthy.
Since then, we’ve played with variations like Spaghetti Squash With Chicken And Spinach, which adds a pop of green and extra protein, and even Spaghetti Squash Tuscan Chicken Alfredo, our Mediterranean-inspired take for when we crave richer herbal flavors. Each version tells a story — of resourcefulness, comfort, and a growing love for recipes that make you feel good without overcomplicating dinner.
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spaghetti squash turkey alfredo with broccoli – easy keto dinner
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
This creamy, low-carb dinner features roasted spaghetti squash stuffed with shredded turkey, broccoli, and a homemade Alfredo sauce. It’s a simple, comforting keto meal perfect for busy weeknights or meal prep.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and season with salt and pepper.
3. Place squash halves cut-side down on a baking sheet and roast 35–40 minutes until tender. Let cool slightly, then use a fork to shred the flesh into strands, leaving shells intact.
4. While squash roasts, steam or roast broccoli until tender and bright green.
5. In a skillet over medium heat, melt butter and sauté garlic 1 minute. Pour in heavy cream and simmer gently.
6. Stir in Parmesan and cream cheese until smooth. Season with nutmeg, salt, and pepper.
7. Add shredded turkey and broccoli to the sauce, tossing to coat evenly.
8. Reduce oven to 375°F (190°C). Stuff each squash half with the turkey Alfredo mixture and top with extra Parmesan.
9. Bake 10–15 minutes until bubbly and golden. Let rest a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: dinner
- Method: bake
- Cuisine: american
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 410
- Fat: 28
- Carbohydrates: 10
- Fiber: 3
- Protein: 32
Keywords: spaghetti squash, keto dinner, turkey alfredo, low carb, broccoli, creamy alfredo, easy recipe, meal prep
The Perfect Keto Comfort Food for Busy Nights
When you think of comfort food, keto might not be the first thing that comes to mind — but this recipe proves otherwise. The beauty of Spaghetti Squash Recipes Easy like this one is how they capture everything we love about a traditional Alfredo dinner minus the carb-heavy pasta crash. Imagine the creamy indulgence of a Pollo Loco Alfredo-style meal, but infinitely lighter and more nourishing. That’s what this Spaghetti Squash Turkey Alfredo with Broccoli promises each time it hits the table.
Busy weeknights demand quick solutions, and this dish hits the mark — it’s wholesome, satisfying, and ready without fuss. The nutty sweetness of roasted spaghetti squash pairs beautifully with the tender turkey, while bright green broccoli adds freshness and crunch. The sauce, rich with cream, butter, and Parmesan, ties it all together into one cohesive, mouthwatering bite.
For those following a Keto Recipes Dinner plan, it’s the ultimate win: a dish that feels indulgent but aligns perfectly with low-carb living. It satisfies cravings, helps repurpose leftover turkey, and proves that eating healthy doesn’t mean giving up that “comfort food” joy. Whether you’re feeding family after a long day or cozying up for a weekend movie night, this Alfredo Stuffed Spaghetti Squash delivers everything you need — simplicity, flavor, and plenty of feel-good satisfaction.
Ingredients, Tools, and Preparation — Building Flavor in Every Step
Ingredients That Make the Dish Work
The beauty of Spaghetti Squash Turkey Alfredo with Broccoli lies in its simplicity — everyday ingredients come together to build layers of flavor that taste both decadent and nourishing. Each component has a role: the squash brings natural sweetness and texture, the turkey adds lean protein, and the Alfredo sauce ties everything together with creamy, savory comfort.
- 1 medium spaghetti squash (about 2.5 to 3 pounds)
- 2 cups cooked turkey breast, shredded or diced
- 2 cups broccoli florets, fresh or frozen
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese (plus more for topping)
- 2 ounces cream cheese (optional, for extra creaminess)
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon olive oil, for roasting
Optional Add-Ins
- 1 cup fresh spinach for a Chicken And Spinach Spaghetti Squash Alfredo-inspired twist
- ¼ cup finely chopped sun-dried tomatoes and a teaspoon of Italian herbs for a Spaghetti Squash Tuscan Chicken Alfredo version
- A handful of cooked mushrooms or roasted red peppers
- Shredded mozzarella or provolone for a golden cheesy topping
Kitchen Tools
- Sharp chef’s knife
- Spoon for scooping seeds
- Baking sheet or roasting pan
- Large skillet
- Small pot for steaming broccoli
- Forks for shredding the squash
- Mixing bowl and spatula
Pro Tip: Microwave the squash for 3–4 minutes before cutting — it softens the skin slightly, making slicing safer and easier.
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Carbohydrates | 10g |
| Protein | 32g |
| Fat | 28g |
| Fiber | 3g |
| Net Carbs | 7g |
Step-by-Step Preparation Method
1. Roast the Spaghetti Squash
- Preheat oven to 400°F (200°C).
- Slice squash in half lengthwise, scoop out seeds.
- Brush with olive oil, season with salt and pepper.
- Place cut-side down on a lined baking sheet.
- Roast 35–40 minutes until strands pull apart easily.
- Cool briefly, then use a fork to shred strands, leaving enough flesh to keep the shell intact for stuffing.
2. Steam or Roast the Broccoli
Steam in boiling water 3–4 minutes or roast at 400°F for 12–15 minutes until just tender. Slightly undercook to ensure it stays bright and crisp after baking.
3. Prepare the Creamy Alfredo Sauce
- Melt butter in skillet over medium heat; add garlic and sauté 1 minute.
- Stir in heavy cream and bring to a gentle simmer.
- Add Parmesan and cream cheese, whisk until thick and smooth.
- Season with nutmeg, salt, and pepper to taste.
This sauce is rich but balanced, the perfect silky base for low-carb comfort food.
4. Combine the Turkey, Broccoli, and Sauce
Add turkey and broccoli to the saucepan and stir gently until everything is coated evenly and warmed through. Adjust seasoning if needed.
5. Stuff and Bake
- Lower oven to 375°F (190°C).
- Spoon filling into the squash shells and top with extra Parmesan or mozzarella.
- Bake 10–15 minutes until golden and bubbly.
Let rest a few minutes before serving. The warm squash halves make perfect edible bowls filled with creamy goodness.
Serving Inspiration
Sprinkle with parsley, cracked pepper, or chili flakes. Serve right from the shell or scoop onto plates for family-style dining. Each bite blends tender strands, creamy sauce, and bright broccoli for a guilt-free, satisfying keto meal.
Flavor Twists and Variations — Cooking It Your Way
From Chicken and Spinach to Tuscan Twists
Once you’ve mastered the base recipe, it’s easy to reinvent. Replace turkey with grilled chicken for Chicken And Spinach Spaghetti Squash Alfredo or stir in spinach until just wilted. For a Tuscan-inspired variation, add sun-dried tomatoes, artichokes, and Italian herbs to create Spaghetti Squash Tuscan Chicken Alfredo — a warm, Mediterranean twist bursting with savory flavor.
Vegetarian or dairy-free? Substitute cream with coconut milk and butter with vegan alternatives. Use tofu instead of turkey, or pile in extra vegetables for extra texture. Nutritional yeast adds a cheesy note without dairy.
Each variation highlights how Spaghetti Squash Recipes Easy can flex to your preferences while staying true to that creamy comfort-food core.
Pairing Ideas and Serving Tips
Serve your Spaghetti Squash Turkey Alfredo with Broccoli beside a crisp salad dressed with lemon vinaigrette for freshness. For drinks, sparkling lemon water or unsweetened iced tea balance the richness without excess carbs. Keep sides keto-friendly with roasted cauliflower or zucchini ribbons for added texture.
For meal prep, cool baked halves, transfer filling into containers, and refrigerate up to four days or freeze for two months. When reheating, stir in a spoonful of cream to revive that silky Alfredo consistency. For parties, serve straight from the shells for a rustic table centerpiece that draws compliments every time.
FAQ and Final Thoughts
FAQ
Can I make Alfredo Stuffed Spaghetti Squash ahead of time?
Yes. Prepare squash, broccoli, turkey, and sauce separately; assemble and bake when needed for an effortless meal prep win.
What’s the best way to shred spaghetti squash?
Let roasted halves cool slightly, then scrape side to side with a fork to form noodles. The strands release easily for that perfect “pasta” texture.
Is it gluten-free?
Completely. Every ingredient is naturally gluten-free. Check cheese labels for additives, and you’re set.
Can I replace turkey with chicken or tofu?
Absolutely. Chicken makes it classic Alfredo-style; tofu or extra vegetables create a hearty vegetarian version without losing that luscious creaminess.
How long do leftovers last?
Store in airtight containers up to four days in the fridge or freeze up to two months. Reheat gently with a little cream or water for best results.
Conclusion
Spaghetti Squash Turkey Alfredo with Broccoli brings together creamy comfort and keto-smart balance in one irresistible dish. It’s proof that low-carb doesn’t mean giving up indulgence — just finding better ways to enjoy it.
From weeknight dinners to meal-prep Sundays, this recipe combines buttery Alfredo, lean turkey, and roasted squash into a dish that satisfies both carb-conscious eaters and traditional comfort food lovers alike. Try the turkey version, go green with Chicken And Spinach Spaghetti Squash Alfredo, or explore a richer Spaghetti Squash Tuscan Chicken Alfredo for a colorful twist. Each variation feels fresh but familiar, wholesome yet indulgent, truly easy enough for every night of the week.
Grab that squash, heat the oven, and bring creamy comfort back to your keto kitchen — one golden, satisfying bite at a time.
