Spaghetti Squash Alfredo ✨
Enjoy a healthy and delicious low-carb Alfredo with tender spaghetti squash, juicy chicken, and a creamy, cheesy sauce. Perfect for a weeknight meal!
Equipment
- Oven
- Baking Sheet
- Sharp Knife
- Fork
- Baking Dish
- Large saucepan
- Large Bowl
Ingredients
Spaghetti Squash Prep
- 1 medium Spaghetti squash
Chicken Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 2 teaspoons Unsalted butter melted
- 2 teaspoons Italian seasoning
- 1 teaspoon Garlic powder
- 0.5 tablespoon Sea salt
- 0.25 teaspoon Black pepper
Alfredo Sauce Ingredients
- 1 tablespoon Unsalted butter
- 6 cloves Garlic minced
- 1.5 cups Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.25 teaspoon Sea salt or to taste
- 0.25 teaspoon Black pepper or to taste (optional)
- 0.25 teaspoon Nutmeg or to taste (optional)
- 2 tablespoons Fresh parsley chopped
- Sea salt to taste (for squash)
Instructions
- Warm up your oven to 425°F (218°C) and line a baking sheet with foil or parchment paper for easy cleanup.
- Carefully poke the spaghetti squash all over with a sharp knife. Place it on the prepared baking sheet and roast for 30-45 minutes, turning it over halfway, until it feels tender when you gently pierce it with a knife.
- Take the squash out of the oven and let it cool. Increase your oven temperature to 450°F (232°C) to get ready for the chicken.
- Once cool enough to handle, slice the squash in half, scoop out the seeds, and use a fork to easily pull out the spaghetti-like strands. Season these lovely strands with a pinch of salt.
- Arrange the chicken breasts in a baking dish, making sure they aren't crowded. Brush both sides of the chicken with melted butter.
- Sprinkle generously with Italian seasoning, garlic powder, sea salt, and black pepper on both sides.
- Bake for about 18-22 minutes, or until the chicken's internal temperature reaches 160-165°F (71-74°C). (It will finish cooking as it rests!)
- Cover the chicken with foil and let it rest for 5 minutes, then cut it into bite-sized pieces.
- While the chicken is baking, melt 1 tablespoon of butter in a large saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until it smells wonderful.
- Pour in the heavy cream and bring it to a gentle simmer. Cook for about 5 minutes, stirring often, until the cream has thickened slightly (reduced by about 1/3).
- Lower the heat to low. Gradually whisk in the grated Parmesan cheese until it melts smoothly into a creamy sauce.
- Stir in the nutmeg, sea salt, and black pepper to your liking. If the sauce feels too thick, simply add a splash more cream to thin it out.
- In a large bowl, combine your tender spaghetti squash noodles with the creamy Alfredo sauce. Toss gently to make sure everything is well coated. Give it a taste and adjust any seasonings if needed.
- Add the cooked chicken pieces to the bowl and toss again.
- Finish your delicious Spaghetti Squash Alfredo with a sprinkle of fresh parsley for a burst of color and flavor!
Notes
Nutrition per serving: Calories: 318, Total Carbs: 6.6g (Net Carbs: 5.6g), Fats: 22.9g, Protein: 21.7g.
Feel free to adjust seasonings like salt, pepper, and nutmeg to your personal preference.
