Move over zoodles, squoodles is the new low-carb noodle in town! Use spaghetti squash to create a lighter version of the alfredo pasta dish you crave, without the heavy carbs. Loaded with tons of flavor, this meal sits at less than 400 calories per serving. Not to mention, spaghetti squash is packed with nutrients and antioxidants to help protect your immune system- perfect for the upcoming fall season. Learn how to make this spaghetti squash chicken alfredo recipe!
Ingredients:
- 2 large spaghetti squashes
- 1 lb skinless chicken breast
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 c. half and half
- 3 tbsp. butter
- 1 c. Parmesan cheese, finely grated
- 4 tbsp. shredded Mozzarella cheese
Directions:
Step 1
First, you’ll prepare the spaghetti squash. Start by carefully cutting the squash in half lengthwise. Typically, the skin of spaghetti squash is quite tough. In order to make it easier for yourself (and your knife), grab a fork and poke holes along the outside of the squash in a straight line. Once in half, scoop out and discard the seeds. Then, place the squash cut-side down and poke holes in the skin. Microwave on high for 10 minutes or until tender.
Step 2
Meanwhile, dice the chicken breast into 1” pieces and season with salt and pepper. Cook the chicken to your liking, whether it’s by boiling, baking, with an air fryer, or simply in a pan on the stovetop.
Step 3
Next, in a small saucepan on medium-low heat, bring butter and half-and-half to a simmer and leave for about 5 minutes, then whisk in parmesan cheese. Afterwards, remove from heat and set aside.
Step 4
Carefully scrape the inside of each squash half with a fork to separate into strands. Mix in the sauce and chicken until combined. Top with shredded mozzarella cheese and broil for 1-2 minutes in the oven until bubbly. Finally, serve and enjoy!
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