Description
A healthy and comforting dish featuring creamy Alfredo sauce, tender chicken, and vibrant spinach served on spaghetti squash instead of pasta.
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.
- 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
Don’t overcook the squash. Experiment with spices for enhanced flavors.
- 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: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg