Spaghetti Squash Chicken Alfredo Recipe – Healthy & Delicious

Hey y’all! If you’re looking for a delicious, creamy, and guilt-free dinner idea, this Spaghetti Squash Chicken Alfredo is your answer. It’s a perfect blend of hearty and healthy, making it ideal for family dinners, get-togethers, or even a cozy night in. Say goodbye to heavy pasta dishes and hello to this delightful alternative. Let’s get cooking!

Why You’ll Love This

• It’s low-carb and gluten-free, making it a healthy choice for everyone.
• The creamy Alfredo sauce is rich and flavorful without overwhelming the squash.
• Quick and easy to prepare, perfect for a weekday dinner.
• Versatile enough to customize with your favorite veggies or proteins.
• Great for meal prep, as it stores well and tastes even better the next day.

Ingredients

• 1 large spaghetti squash
• 2 tablespoons olive oil, divided
• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• Chopped parsley for garnish

Directions

Prepare the Spaghetti Squash

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Brush the inside with 1 tablespoon of olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
4. Bake for 35-40 minutes until tender. Use a fork to scrape out the strands.

Cook the Chicken

1. Heat the remaining olive oil in a skillet over medium heat.
2. Season chicken breasts with salt and pepper, then add to the skillet.
3. Cook for 6-7 minutes on each side or until fully cooked. Remove from the skillet and slice thinly.

Make the Alfredo Sauce

1. In the same skillet, add minced garlic and sauté until fragrant.
2. Pour in the heavy cream, bring to a simmer, and stir in the Parmesan cheese until melted and smooth.
3. Add Italian seasoning and stir to combine.

Combine and Serve

1. Add the spaghetti squash strands and sliced chicken to the sauce, tossing to coat.
2. Garnish with chopped parsley and serve immediately.

Notes

• Use a sharp knife to cut the squash safely. For tips, see this guide.
• For a lighter version, substitute heavy cream with coconut milk.
• Adjust the seasoning to your taste; even a squeeze of lemon can enhance the flavors.

Variations

• Vegetarian: Substitute chicken with mushrooms or tofu.
• Spicy: Add red pepper flakes or cayenne pepper for a kick.
• Cheesy: Mix in some mozzarella for extra cheesiness.

Required Equipment

• Sharp knife
• Baking sheet
• Skillet
• Fork

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat or in the microwave until warmed through.

Suggested Pairings

• A fresh green salad with vinaigrette
• Garlic bread or low-carb rolls
• A glass of chilled white wine

Pro Tips

• Ensure the squash is cooked to the right tenderness; overbaking will make it mushy. See this guide for cooking tips.
• Let the chicken rest before slicing to keep it juicy.
• Use freshly grated Parmesan for the best flavor and texture.

FAQ

• Can I prepare the spaghetti squash ahead of time? Yes, you can roast the squash and store it in the fridge for up to 3 days.
• Is this recipe keto-friendly? Absolutely! This dish is low in carbs and fits well into a keto diet.
• Can I freeze this dish? While it’s best fresh, you can freeze it for up to 1 month. Thaw in the refrigerator before reheating.