Chicken Alfredo Spaghetti Squash

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Chicken Alfredo Spaghetti Squash

 

Skinny Chicken Alfredo Stuffed Spaghetti Squash will become an instant family favorite. This healthier chicken Alfredo is low carb and high protein, yet tastes just as indulgent as the classic pasta dish.

Recipe By: Making Gore

Ingredients:

  1. One medium spaghetti squash, cut in half lengthwise and seeded
  2. Four tablespoons of extra virgin olive oil, divided with Kosher salt
  3. freshly ground black pepper
  4. Two skinless and boneless chicken breasts
  5. three garlic cloves, cut finely
  6. One and a half cups whole milk
  7. 1 cup heavy cream
  8. 3/4 cup low-sodium chicken broth.
  9. Finely grated 3/4 cup Cheese Parmesan
  10. Crushed red pepper flakes in a pinch
  11. One cup of mozzarella shreds
  12. freshly chopped parsley to garnish

 

 

Directions:

  1. Turn the oven on to 400°. Squash with one tablespoon oil drizzled over the cut sides; add black pepper and salt for seasoning. Place the cut sides of the half on a large baking sheet.
  2. Roast squash for 30 to 35 minutes, or until it’s soft. Allow to cool a little. Using a fork, scrape squash strands into a large bowl. Boat halves on reserve. Keep oven on.
  3. Sprinkle black pepper and salt all over the chicken. Two tablespoons of oil should be heated in a big skillet over medium heat. Add the chicken and cook, flipping sporadically, for about 8 minutes on each side, or until golden brown and cooked through. After moving to a chopping board and giving it a five-minute rest, chop it into bite-sized pieces.
  4. The final tablespoon of oil should be heated in the same skillet over medium heat. Add the garlic and stir-fry for approximately a minute, or until fragrant. After adding the milk and broth, simmer. Add red pepper, cream, Parmesan, and salt; season with black pepper and salt. Return to a simmer and cook for about ten minutes, stirring now and then, until thickened.
  5. Add the chicken and sauce to a bowl with the spaghetti squash and toss to mix. Spoon chicken mixture into squash halves that were set aside. Add mozzarella over top.
  6. Bake squash boats for 15 minutes or until the cheese is melted and the squash is warmed through.Place the halves of a squash on a dish. Add parsley on top.
  7. Place the halves of a squash on a dish. Add parsley on top.

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