Chicken Alfredo Spaghetti Squash
A Chicken Alfredo recipe that’ll make you forget about the missing pasta: try these this fall for a low-carb option, or enjoy the season’s flavors!
Ingredients
- 2 Tbsp. olive oil
- 1 spaghetti squash, halved and seeded
- 1/4 cup plus 1 Tbsp. butter
- 1 clove garlic, minced
- 2 oz. cream cheese
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- salt and pepper to taste
- 8 oz. cooked chicken breast, cubed
Directions
Preheat oven to 375. Rub 1 tablespoon olive oil around the inside of the squash. Place cut side down on a prepared baking sheet and bake until squash is fork tender, 45 to 60 minutes.
Melt 1/4 cup butter in a saucepan over medium heat. Add garlic and saute until fragrant. Add cream cheese a few cubes at a time and whisk until melted. Slowly add parmesan cheese, whisking until fully melted before adding more. Continue cooking until sauce thickens, about 4 to 5 minutes. Season with salt and pepper.
In a separate pan, combine the remaining 1 tablespoon of oil and 1 tablespoon of butter in a skillet. Add cooked chicken and toss for 2 to 3 minutes to brown it slightly.
Remove the squash from the oven and use a fork to shred the flesh. Ladle some sauce into the squash and mix to combine. Top with chicken and evenly coat in remaining sauce.
