Description
A delicious and healthier take on traditional chicken alfredo, using spaghetti squash instead of pasta.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside with olive oil, and sprinkle with salt and pepper.
- Place squash cut side down on a baking sheet and bake for 30-40 minutes until tender.
- While the squash is baking, heat olive oil in a large skillet over medium heat and sauté garlic until fragrant.
- Add the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese until melted and creamy.
- Add the shredded chicken, mixing well to combine.
- Once the squash is cooked, use a fork to scrape the insides into spaghetti-like strands.
- Add the squash strands to the chicken alfredo mixture and combine well.
- Serve warm, garnished with fresh parsley.
Notes
- For a lighter version, you can substitute half and half for the heavy cream.
- Feel free to add vegetables like spinach or peas to enhance the dish.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg