Description
A healthy twist on traditional chicken Alfredo, stuffed in roasted spaghetti squash.
Ingredients
Scale
- 2 medium spaghetti squashes
- 1 pound boneless, skinless chicken breast
- 1 cup cauliflower florets
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squashes in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
- While the squash is baking, steam the cauliflower florets until soft, about 10 minutes.
- In a skillet over medium heat, cook the chicken breast until fully cooked through, about 7-8 minutes per side.
- Once the chicken is done, let it cool slightly, then shred it using two forks.
- In a blender, combine the steamed cauliflower, 1 cup of chicken broth, garlic powder, and parmesan cheese. Blend until smooth to create the Alfredo sauce.
- In a large mixing bowl, combine the shredded chicken and Alfredo sauce. Stir until everything is well coated.
- Remove the spaghetti squash from the oven and use a fork to scrape the flesh into strands.
- Mix the spaghetti squash strands with the chicken Alfredo mixture and fill the empty squash shells with this mixture.
- Sprinkle additional parmesan cheese on top if desired.
- Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until heated through and the top is golden.
Notes
- Adjust the consistency of the Alfredo sauce by adding more chicken broth if necessary.
- Feel free to add vegetables of your choice for added nutrition.
- Prep Time: 15
- Cook Time: 50
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg