Description

Spaghetti Squash Alfredo combines the delightful flavors of garlic and parmesan with tender, savory chicken. Ideal for a healthy weeknight meal, this recipe offers a satisfying, creamy dish that brings comfort to your table without all the carbs. Simple to prepare and rich in flavor, it’s a wonderful option for anyone seeking easy, homemade delights.

Ingredients

Scale

1 medium spaghetti squash (~4 to 6 pounds)
2 tbsp fresh parsley (chopped)
sea salt (to taste)
1 1/2 lb boneless skinless chicken breasts
2 tsp unsalted butter
2 tsp italian seasoning
1 tsp garlic powder
1/2 tbsp sea salt
1/4 tsp black pepper
1 tbsp unsalted butter
6 cloves garlic (minced)
1 1/2 cups heavy cream
1/2 cup grated parmesan cheese
1/4 tsp sea salt (to taste)
1/4 tsp black pepper (optional, to taste)
1/4 tsp nutmeg (optional, to taste)

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Instructions

Preheat the oven to 425 degrees F (218 degrees C) and line a baking sheet with foil or parchment paper.
Pierce the spaghetti squash with a sharp knife all over.
Place the squash on the baking sheet and roast for 30-45 minutes, flipping halfway until tender.
Remove the squash from the oven and let it cool while increasing the temperature to 450 degrees F (232 degrees C) for the chicken.
Once cool, cut the squash in half, discard the seeds, and use a fork to remove the strands. Season with salt to taste.
Put the chicken breasts in a baking dish and brush with melted butter on both sides.
Sprinkle Italian seasoning, garlic powder, sea salt, and black pepper on the chicken.
Bake the chicken for 18-22 minutes until the internal temperature reaches 160-165 degrees F (71-74 degrees C). Let it rest covered with foil for 5 minutes before cutting into pieces.
In a saucepan over medium heat, melt the butter and sauté the minced garlic for about 1 minute.
Stir in the heavy cream and bring it to a gentle simmer, cooking for about 5 minutes while stirring.
Reduce the heat and gradually whisk in the parmesan cheese until smooth.
Mix in nutmeg, sea salt, and black pepper to taste, thinned with more cream if necessary.
In a large bowl, combine spaghetti squash and Alfredo sauce, tossing to coat. Adjust seasoning again if needed.
Add the chicken and toss gently to combine.
Garnish with fresh parsley before serving.

Notes

For a vegetarian option, substitute chicken with roasted vegetables.
Add more cream to the sauce if you prefer a thinner consistency.
Experiment with additional herbs for extra flavor.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 820mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 35g
Cholesterol: 90mg