Description
A healthy twist on classic chicken alfredo using spaghetti squash.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked, shredded chicken
- 2 cups cauliflower florets
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half and remove the seeds.
- Drizzle olive oil and season with salt and pepper.
- Bake the squash cut side down for 30-40 minutes until tender.
- While the squash is baking, steam the cauliflower florets until soft.
- In a pan, combine heavy cream, garlic, Italian seasoning, and Parmesan cheese. Heat until cheese melts.
- Mix in the cooked chicken and steamed cauliflower.
- Once the squash is done, scrape out the strands and mix with the chicken mixture.
- Transfer to a baking dish and bake for an additional 20 minutes.
- Let it cool slightly before serving.
Notes
- You can substitute chicken with turkey or shrimp.
- For a vegetarian option, omit chicken and add more vegetables.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Keywords: chicken alfredo, spaghetti squash, casserole, healthy recipe