Description
A healthy twist on a classic, this Chicken Alfredo Spaghetti Squash features roasted spaghetti squash paired with succulent chicken and creamy Alfredo sauce.
Ingredients
Scale
- 1 spaghetti squash
- 2 chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet. Roast for about 30-40 minutes or until tender.
- While the squash is roasting, season the chicken breasts with salt and pepper. In a skillet, melt butter over medium heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Remove from heat and let rest before slicing.
- In the same skillet, add minced garlic and sauté for a minute. Pour in the heavy cream and simmer for a few minutes. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Once the spaghetti squash is cooked, shred the flesh with a fork to create spaghetti-like strands.
- Toss the spaghetti squash with the Alfredo sauce and top with sliced chicken.
- Garnish with parsley and serve warm.
Notes
For a lighter version, you can substitute half-and-half for heavy cream or use a low-fat cheese blend. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 90mg