Chicken Alfredo Spaghetti Squash
A delightful low-carb twist on classic fettuccine Alfredo, combining roasted spaghetti squash with a creamy Alfredo sauce, shredded chicken, and melted cheese.
Ingredients
For the Spaghetti Squash
- 1 each Spaghetti squash The base of the dish; resembles pasta in texture.
- 1 tbsp Olive oil Used to drizzle on the squash for roasting.
- to taste Salt Enhances flavor throughout the recipe.
- to taste Pepper Adds a hint of spice to the dish.
For the Alfredo Sauce
- 4 tbsp Butter Creates a rich base for the Alfredo sauce.
- 3 cloves Garlic, minced Provides aromatic flavor in the sauce.
- 1/4 cup Flour A thickening agent for the creamy sauce.
- 2 cups Whole milk Forms the creamy consistency of the Alfredo sauce.
- 1 cup Parmesan cheese, shredded Adds a rich, nutty flavor to the sauce.
For Assembly
- 2 cups Shredded chicken Offers protein and heartiness to the dish.
- 1 cup Mozzarella cheese, shredded Melts beautifully on top for a gooey finish.
- 1/4 cup Chopped parsley For garnish, adding a fresh touch.
Instructions
Preparation
- Preheat the oven to 400°F and prepare a baking sheet by lining it with foil and spraying with cooking spray.
- Drizzle olive oil over the two halves of spaghetti squash and season lightly with salt and pepper.
- Place the squash cut-side down on the prepared baking sheet and roast until fork tender, about 35-45 minutes.
- Remove the roasted squash from the oven and let it cool for 15-20 minutes before handling.
- Decrease the oven temperature to 350°F for the final baking.
Making the Alfredo Sauce
- In a large saucepan over medium heat, melt the butter and add minced garlic and flour; whisk for 2 minutes.
- Gradually pour in the whole milk while whisking continuously until the mixture is smooth.
- Reduce heat to medium-low and stir in salt and pepper, allowing it to simmer until thickened.
- Incorporate the shredded parmesan cheese and whisk until melted and well combined.
Combining Ingredients
- Scoop out the flesh of the roasted spaghetti squash and use a fork to separate it into strands.
- Add the spaghetti squash strands to the sauce and mix in the shredded chicken until fully incorporated.
Final Baking
- Spoon the mixture back into the original squash shells, top with mozzarella cheese, and place back on the baking sheet.
- Bake for about 10 minutes, then turn on the broiler to high and broil until the cheese is melted and lightly browned, watching carefully for about 90 seconds.
- Remove from oven and garnish with chopped parsley, if desired.
Notes
Customize the recipe by adding your favorite vegetables or spices. Ensure the spaghetti squash is fork tender for the best texture. Use fresh ingredients, especially for garlic and cheese.