Description
A delightful and healthier take on the classic Chicken Alfredo, using spaghetti squash for a lighter pasta option.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Bake for 30-40 minutes until tender.
- While the squash is baking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the shredded chicken and fresh spinach to the skillet and cook until the spinach wilts.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and combined. Season with additional salt and pepper to taste.
- Once the spaghetti squash is done, use a fork to scrape the insides and create spaghetti-like strands.
- Combine the squash strands with the chicken and spinach alfredo sauce. Toss to coat evenly.
- Serve warm, garnished with more Parmesan if desired.
Notes
Use fresh ingredients for the best flavor and texture. Adjust the creaminess of the sauce based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg