Chicken Caesar Spaghetti Squash. A low carb, keto dinner recipe that's so creamy and delicious. A low in calorie dinner that's big on flavour!

Chicken Caesar Spaghetti Squash

A low carb, low calorie chicken caesar 'pasta' dish that's soo creamy and cheesy, you'll think you're cheating.

Course Main Course
Keyword Healthy Recipe, keto, low carb
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 220 kcal


To Cook the Squash

  • 1 medium spaghetti squash
  • 1/2 tbsp extra virgin olive oil
  • salt to taste
  • pepper to taste

To Cook the Sauce

  • 1/2 tbsp extra virgin olive oil
  • 1/2 tbsp corn starch or xanthan gum xanthan gum if you're keto
  • 1 cup low fat milk
  • 1/2 cup Renee's light caesar dressing
  • 1 cup shredded chicken breast equivalent to 1 breast
  • 2 slices cooked bacon chopped, I use Kirkland ready-made
  • 1/4 cup grated parmesan cheese
  • 1 tbsp minced garlic
  • 1/2 medium onion chopped
  • parsley optional, to garnish


How to Cook Spaghetti Squash

  1. Preheat the oven to 375.

  2. Cut the ends of the spaghetti squash and then cut the squash in half lengthwise. Scoop out the seeds and discard.

  3. Place the squash on a pan lined with wax paper cut side up. Drizzle the 2 halves with the extra virgin olive oil. Add salt and pepper to taste and cook for 45-50 minutes depending on the size of the squash.

  4. Remove the squash from the oven when it's done. Allow time for the squash to cool. Using a fork, peel the spaghetti away from the sides. If this isn't done easily, the squash isn't done.

Cooking the Shredded Chicken

  1. Place chicken breast in the bottom of a pot. Cover with water so chicken is completely submerged. Add salt, pepper and any spices as desired to the water. 

  2. Cook chicken on high until boiling. Once boiling, reduce heat to low-medium and cover. Cook for 15 minutes or until chicken is cooked through.

  3. Strain chicken and shred with two forks.

Cooking the Pasta Sauce

  1. When the squash has about 10 minutes left on the timer, on medium heat, add 1/2 tbsp extra virgin olive oil to a medium sauce pan.

  2. Brown the minced garlic and chopped onion in the pan.

  3. Once the onion goes slightly translucent, add the 2 slices of chopped, ready-made bacon. 

  4. When the bacon has been heated through, add the milk, cornstarch (or xanthan gum) and caesar dressing to the pan. Stir thoroughly. Once bubbling, reduce the heat to medium-low. 

  5. Once the sauce has thickened, add the shredded chicken, parmesan and the cooked spaghetti squash noodles. Stir until pasta and chicken are well coated.

Recipe Notes

Nutritional Information

7 WW Freestyle Smartpoints | 220 Calories, Carbs 10.2g, Fat 15.1g, Protein 12.4g per serving.


If using regular bacon, cook according to package instructions.