Description
A hearty yet light twist on chicken Alfredo served in roasted spaghetti squash.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place them cut side down on a baking sheet. Roast for 30-40 minutes until tender.
- In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese, salt, and pepper until smooth.
- Stir in the shredded chicken and heat through until the chicken is warmed and well-coated in the creamy sauce.
- Once the squash is done roasting, use a fork to scrape out the strands. Serve the chicken Alfredo mixture over the spaghetti squash, garnishing with chopped parsley.
Notes
This dish can be paired with a salad or roasted vegetables. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg