Shrimp and Broccoli Alfredo Spaghetti Squash Recipe. Oven baked spaghetti squash with tender chicken and broccoli in a creamy alfredo sauce. All the flavors you love about Shrimp and broccoli alfredo but healthier. This low carb “pasta” dish is perfect for the whole family as a tasty meal and anyone who is on a keto or low carb diet.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 1 hour 5 minutes

Servings: 5


  • 6 pounds spaghetti squash 2 large spaghetti squash
  • 4 ounces cream cheese
  • 1.5 cups heavy cream or milk
  • 4 tablespoons butter
  • 1/2 cup parmesan cheese
  • 16 oz shrimp peeled and deveined
  • 10 ounce broccoli Steamed – You can use the frozen steam in a bag
  • 1 tablespoon garlic powder


  • Preheat oven to 375 degrees.
  • Cut squash in half and scoop out the seeds with a spoon.
  • Lay skin side down on a rimmed sheet pan that is lined with aluminum foil.
  • Bake for 35-40 mins or until softened. When the squash is cooked Scrape the flesh with a fork to create noodles
  • While the squash is cooking Place your shrimp on a foil-lined sheet pan. Drizzle the shrimp with olive oil and bake for 6-7 minutes until the shrimp are fully pink.
  • Cook your broccoli.
  • Place a large skillet over medium heat and add cream cheese and butter. Let melt and stir with a whisk (it will be clumpy), then add in milk and bring to a boil.
  • Once boiling add garlic powder and parmesan cheese. turn heat down to medium-low and add in shrimp and broccoli and stir well. Add salt and pepper to taste and stir well.
  • Then add your squash in and stir so everything is coated well with sauce. Let sit on low heat for about 5 minutes to get all the flavors mixed well and the sauce to thicken a little bit.
  • Sprinkle parsley on top.


You can use milk or heavy cream with this recipe. Milk will give this recipe a higher carb count. 


Calories: 543kcal | Carbohydrates: 11g | Protein: 32g | Fat: 46g | Fiber: 2g | Vitamin C: 62.9mg | Calcium: 437mg | Iron: 3.8mg