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Spaghetti squash is a unique variety of winter squash that, when cooked, yields long, noodle-like strands resembling spaghetti. This vegetable is not just a fantastic low-carb substitute for traditional pasta, but it also boasts several nutritional benefits. A single serving of spaghetti squash contains a mere 42 calories and is rich in vitamins A and C, making it an excellent choice for those looking to reduce their caloric intake without sacrificing essential nutrients.

Spaghetti Squash Chicken Alfredo

Discover a delicious and healthy twist on a classic favorite with Spaghetti Squash Chicken Alfredo. This low-carb dish replaces traditional pasta with spaghetti squash, offering a nourishing alternative packed with flavor. Sautéed chicken combined with a creamy Alfredo sauce creates a satisfying meal that feels indulgent without the extra calories. Perfect for weeknight dinners or impressing guests, this recipe showcases the versatility of spaghetti squash while keeping your health goals in mind. Enjoy the delightful taste and guilt-free comfort in every bite!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil, divided

Salt and pepper, to taste

2 boneless, skinless chicken breasts

2 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground nutmeg

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Spaghetti Squash:

    Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise, removing the seeds with a spoon. Drizzle the inside of each half with 1 tablespoon of olive oil, then season generously with salt and pepper. Place the squash halves, cut-side down, on a baking sheet lined with parchment paper. Roast in the oven for approximately 40-45 minutes, or until the flesh is tender enough to easily pull apart with a fork.

      Cook the Chicken:

        While the spaghetti squash is roasting, heat a skillet over medium heat. Add 1 tablespoon of olive oil and allow it to warm up. Season both sides of the chicken breasts liberally with salt and pepper. Once the oil is hot, carefully place the chicken in the skillet. Cook for about 6-7 minutes on each side until the surface is golden brown and a meat thermometer inserted into the thickest part reads 165°F (75°C). After cooking, remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.

          Make the Alfredo Sauce:

            Using the same skillet, add the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant—be cautious not to let it burn. Pour in the heavy cream, stirring until it reaches a gentle simmer. Gradually whisk in the grated Parmesan cheese, garlic powder, onion powder, and nutmeg. Continue to cook, whisking constantly, for about 3-5 minutes, or until the sauce thickens to your desired consistency. Taste the sauce and season with additional salt and pepper as needed.

              Combine Everything:

                Once the spaghetti squash is roasted, remove it from the oven and, using a fork, gently scrape the flesh to create spaghetti-like strands. In a large mixing bowl, combine the spaghetti squash strands with the prepared Alfredo sauce, mixing thoroughly so that each strand is coated. Slice the rested chicken breasts and elegantly lay them on top of the creamy spaghetti squash mixture.

                  Serve:

                    For a finishing touch, garnish the dish with freshly chopped parsley, adding a vibrant color and aromatic flavor. Serve warm and enjoy your delightful and comforting Spaghetti Squash Chicken Alfredo!

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings