Bacon Chicken Alfredo Squash Noodle Bake is a low carb, gluten-free, comfort food casserole.

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Bacon Chicken Alfredo Squash Noodle Bake - Low Carb & Gluten Free

Bacon Chicken Alfredo Squash Noodle Bake is a very comforting, low carb, gluten-free casserole that is fairly simple to make.

Grain-free and can be made with my homemade alfredo sauce recipe or a low carb store-bought alfredo sauce to save time.

You can also save time by using a pre-cooked roasted chicken in the recipe.

My hubby and kids loved this casserole, but that picky son of mine did pick out the chopped peppers. But gave the squash noodles a thumbs up.

I had made this dish with shirataki noodles earlier, but my family did not like the noodles at all. Maybe I did not cook them long enough.

They can be very temperamental, and I don’t always get them the right texture. Spaghetti squash however is always a hit.

My Low Carb Alfredo Sauce recipe is here.

Please Watch The Recipe Video Below:

Bacon Chicken Alfredo Squash Noodle Bake

Ingredients:

1 small to medium size spaghetti squash (about 4 lbs or 3 cups noodles)
1 ½ cups alfredo sauce, can use my homemade sauce recipe, or a store bought low carb alfredo sauce like this .
1 ½ cups cooked chopped or shredded chicken
5 slices bacon, cooked and chopped
2 small sweet peppers, chopped *optional
½ cup jack cheese, grated

Directions:

Preheat oven to 400 F (204 C), and line a baking sheet with foil or parchment paper.
Using a knife or skewer, poke several holes into the spaghetti squash.
Bake in the oven for 1 hour, turning halfway. Remove from oven & let cool completely.
Slice open the squash and use a fork to scrape out the noodles.
Put noodles in a 2-quart baking dish. Add cooked chopped chicken.
Pour homemade or store-bought alfredo sauce over the top.
Sprinkle with cooked chopped bacon. Sprinkle with chopped sweet peppers.
Sprinkle with grated cheese & bake casserole at 400 F (204 C) for 20 minutes

Nutritional Data: Yield: 6 servings, Serving Size: about ¾ cup, Amount per serving: Cal: 277, Carbs: 10.5 g, Net Carbs: 8.5 g, Fiber: 2, Fat: 17 g, Saturated Fat: 8 g, Protein: 20 g, Sugars: 4 g.

*all nutritional data are estimates based on the products I used*

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Bacon Chicken Alfredo Squash Noodle Bake

Stacey

Bacon Chicken Alfredo Squash Noodle Bake is a very comforting, low carb, gluten free casserole that is fairly simple to make.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 20

Total Time 1 30

Course Main Course

Cuisine Italian

Servings

Calories 277 kcal

Ingredients

1 small to medium size spaghetti squash about 4 lbs or 3 cups noodles
1 ½ cups alfredo sauce can use my homemade sauce recipe, or a store bought low carb one
1 ½ cups cooked chopped chicken
5 slices bacon cooked and chopped
2 small sweet peppers chopped *optional
½ cup jack cheese grated

Instructions

Preheat oven to 400 F (204 C), and line a baking sheet with foil or parchment paper.
Using a knife or skewer, poke several holes into the spaghetti squash.
Bake in oven for 1 hour, turning halfway. Remove from oven & let cool completely.
Slice open squash and use a fork to scrape out the noodles.
Put noodles in a 2 quart baking dish. Add cooked chopped chicken.
Pour homemade or store bought alfredo sauce over the top.
Sprinkle with cooked chopped bacon. Sprinkle with chopped sweet peppers.
Sprinkle with grated cheese & bake casserole at 400 F (204 C) for 20 minutes. Serve