High-Protein | Low-Carb | Bariatric-Friendly
If you’re missing creamy Alfredo pasta but trying to stay on track with your bariatric lifestyle, this recipe is going to make you so happy.
This Spaghetti Squash Chicken Broccoli Alfredo gives you all the creamy, cheesy comfort — without the heavy carbs from traditional pasta. And the best part? It’s easy. No homemade sauce required.
As someone living the bariatric lifestyle, I love recipes that:
- Prioritize protein
- Keep carbs lower
- Use convenient ingredients
- Fit real life
This recipe checks all the boxes.
Ingredients
- 1 spaghetti squash
- Olive oil
- Salt & pepper
- 1 jar Alfredo sauce
- Shredded mozzarella cheese
- Shredded parmesan cheese
- 1 bag frozen broccoli florets
- Shredded rotisserie chicken
Instructions
- Preheat oven to 400°F.
- Cut spaghetti squash in half lengthwise and remove seeds.
- Drizzle with olive oil, salt, and pepper.
- Place face down on a baking sheet and bake for 30–40 minutes.
- While squash is baking, heat jarred Alfredo sauce in a saucepan.
- Stir in shredded mozzarella until melted and creamy.
- Microwave broccoli according to package directions and stir into sauce.
- Once squash is tender, shred the inside with a fork.
- Mix spaghetti squash strands into the Alfredo mixture until well coated.
- Spoon mixture back into squash shells.
- Top with shredded rotisserie chicken, mozzarella, and parmesan.
- Return to oven and bake until bubbly and golden.
Why This Works for Bariatric Living
- Spaghetti squash replaces traditional pasta
- Rotisserie chicken makes hitting protein goals easier
- Broccoli adds fiber and volume
- Portion-controlled “boats” help prevent overeating
This is comfort food made smarter — and easier.
If you try it, let me know! And if you’re on this journey too, you are NOT alone. ❤️
Bariatric Living 