Description
A delicious low-carb alternative to traditional chicken alfredo using 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
- Fresh 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 and roast for 30-40 minutes until tender.
- In a saucepan, melt butter over medium heat and sauté garlic until fragrant.
- Add heavy cream and bring to a simmer, then stir in Parmesan cheese until melted and smooth.
- Season the sauce with salt and pepper.
- Once the squash is cooked, use a fork to scrape out the strands and place them in a large bowl.
- Add the shredded chicken and Alfredo sauce to the spaghetti squash and mix well.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, you can substitute half-and-half for heavy cream.
- Feel free to add vegetables like spinach or broccoli for extra nutrition.
- This dish can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Spaghetti Squash, Chicken Alfredo, Low-Carb, Healthy Recipe