Creamy Chicken Spaghetti Squash with Bacon and Asparagus

Whether it’s a date night or weeknight, this veggie-packed Creamy Chicken Spaghetti Squash with Bacon and Asparagus is sure to be a hit. It features a creamy non-dairy ‘alfredo’ sauce that you’ll want to put on everything from veggies to pasta. And all of the components (sauce, spaghetti squash, and chicken) can be prepped ahead then reheated and combined when it’s time to eat, saving you loads of time later in the week.

‘Rich, creamy, smoky, fresh, bright, crave-worthy’

Well, that’s all you really need to know about this dairy-free Creamy Chicken Spaghetti Squash with Bacon and Asparagus. The End.

In case you need more convincing as to why you should make this dish, here you go:

• Meal prep-friendly
• Loaded with veggies
• Decadent yet not overly rich or heavy
• Asparagus
• Bacon
• A dairy-free cream sauce that’s been reported to have fooled many a dairy-eater
• A great way to use that spaghetti squash you may have panic-bought pre-pandemic

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You’ll never miss what’s missing

If you tuck into this Creamy Chicken Spaghetti Squash with Bacon and Asparagus thinking it’s going to be just like it’s pasta-filled, butter-and-cream cousin, it won’t be. But that’s not a bad thing⁠—trust me.

But if you approach this as a hearty, healthy spin on a comfort food classic that will satisfy your urges for a rich, pasta-like bowl (that’s packed with protein and flavor) then you, friend, are in a for a serious treat.

How to Make Creamy Chicken Spaghetti Squash with Bacon and Asparagus

1. Start by choosing your preparation method of choice for the spaghetti squash. You’ll find a step-by-step tutorial for doing just here, or you can make it in the Instant Pot (see recipe below). Choose the method that works best for you. If you’re meal prepping this for a meal later in the week, scoop the cooked squash into a container with lid and store in the fridge for up to 3 days.
2. Make the chicken. Again, choose the method that works best for you. Leftover roasted or grilled chicken works great. So does a rotisserie chicken. Or try our method for The Perfect Chicken Breast made on the stovetop.
3. Make the sauce. The sauce can be made and stored in the fridge for up to 4 days before using it. Just try not to eat it all before it’s time to actually assemble the dish.
4. Put it all together. First cooking the bacon, then using the rendered fat to saute the asparagus is pretty life-changing. Then all you need to do is add the cooked spaghetti squash, chicken, sundried tomatoes, add a little fresh parsley and you are ready to feast.

Dreamy, creamy, healthy comfort food heaven awaits

This dish has it all: It’s rich, creamy, comforting, and smoky. Yet still fresh and bright thanks to the addition of crisp-tender asparagus spears and fresh parsley. And by swapping out the spaghetti squash for pasta it’s not only Whole30-compliant it’s also a great way to get more fiber and slower burning carbs in your diet. 

Don’t worry, the recipe only looks long! That’s because we’ve included two methods for cooking the spaghetti squash to give you options, so you can choose the one that works best for you. And don’t forget, it’s easy to prep it ahead for either a full-on reheat and eat (or minimal cooking meal) later in the week.

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Let's Get Cookin'

Creamy Chicken Spaghetti Squash with Asparagus

• Author: Jessica Beacom
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour (includes 30 mins inactive cook time)
• Yield: Serves 4-5 1x
• Cuisine: Whole30, Dairy-free, Paleo

Print Recipe

★★★★★ 5 from 9 reviews

Ingredients

• 1 medium spaghetti squash (about 2 ½ pounds)
• 6 strips uncooked bacon, chopped
• 2 cups cubed cooked chicken breast (about 8 ounces)
• 2 cloves garlic, peeled and minced
• 8 ounces raw asparagus, woody ends trimmed, cut into ½-inch pieces
• ¼ cup chopped sun-dried tomatoes, soaked in warm water and drained
• ¾ cup raw cashews
• 2 ½ cups boiling water
• 1 Tbsp + 1 tsp. nutritional yeast
• 1 Tbsp. lemon juice
• ½ tsp. salt + more to taste
• ¾ cup unsweetened almond milk (or other non-dairy milk of choice)
• ¼ cup fresh chopped fresh parsley
• Salt and Pepper to taste

Instructions

To make spaghetti squash in the oven:

1. Preheat oven to 400℉
2. Trim both ends from spaghetti squash with a large knife. Cut the squash in half then cut each of the halves in half again, this time lengthwise (i.e. cut into quarters) or cut the squash into rings if you want longer, more spaghetti-like strands. 
3. Place the spaghetti squash pieces cut-side down on a baking sheet.
4. Bake 25-35 minutes or until tender when pierced with a fork.
5. Use a fork to carefully remove strands of squash to a bowl. Cover bowl with a plate to keep warm.

To make spaghetti squash in the Instant Pot:

1. Trim both ends from spaghetti squash with a large knife. Cut the squash in half then cut each of the halves in half again, this time lengthwise (i.e. cut into quarters) or cut the squash into rings if you want longer, more spaghetti-like strands. 
2. Place rack in the bottom of the Instant Pot. Add 1 cup water to the bottom of the inner pot.
3. Arrange squash pieces on rack so that they do not interfere with lid.
4. Lock lid into place and select ‘High Pressure’ and cook for 12-14 minutes (depending on the size of the squash).
5. When cook time is up, flip vent valve to ‘venting’ position to ‘quick release’ the pressure. Check squash for doneness by piercing with a fork (should be tender). Carefully remove the lid and use a fork to carefully remove strands of squash to a bowl. Cover bowl with a plate to keep warm or cool slightly before 

To make the sauce:

1. Place cashews in a small bowl and cover with boiling water. Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the squash and trim the asparagus.
2. Drain cashews and place in the canister of a high-power blender.
3. Add nutritional yeast, half of the minced garlic, lemon juice, ½ tsp. salt, and almond milk.
4. Blend on high for 2 minutes. Taste and adjust salt as needed. Set sauce aside.

To pull it all together:

1. Place a large skillet over medium-high heat. Add chopped bacon and cook, stirring occasionally until crisp. Remove bacon to a paper towel-lined plate reserving about 1 Tbsp. of the fat in the pan.
2. Return the pan to medium-high heat then add asparagus pieces. Cook, stirring occasionally, until crisp-tender (about 5-6 minutes).
3. Add remaining minced garlic and continue to cook another 30 seconds or until fragrant then add spaghetti squash strands and garlic cream sauce to the pan. Stir to combine then gently fold chicken, sun-dried tomatoes, bacon, and parsley into the squash mixture. Reduce heat to medium and allow to heat through, stirring occasionally.
4. Remove from heat and season with additional salt and pepper to taste.

Nutrition

• Serving Size: 1/5th recipe
• Calories: 279
• Sugar: 4g
• Sodium: 706mg
• Fat: 12g
• Carbohydrates: 11g
• Fiber: 4g
• Protein: 34g

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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.