Description
A healthy and delicious alternative to traditional pasta, this Chicken Alfredo Spaghetti Squash is packed with flavors and goodness.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle olive oil on the insides and sprinkle with salt and black pepper.
- Place cut side down on a baking sheet and roast for about 40 minutes or until tender.
- While the squash is roasting, heat olive oil in a pan over medium heat and sauté garlic until fragrant.
- Add shredded chicken and heavy cream, stirring until well combined.
- Stir in Parmesan cheese until melted and smooth.
- Once the squash is done, use a fork to scrape out the strands into a bowl.
- Combine the spaghetti squash with the chicken Alfredo sauce, mix well, and serve garnished with parsley.
Notes
- For a lighter version, you can substitute the heavy cream with a low-fat alternative.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg