Description
A nutritious twist on classic Alfredo pasta, substituting spaghetti with spaghetti squash for a lower-carb meal.
Ingredients
Scale
- 1 large spaghetti squash
- 2 cups cooked chicken, shredded
- 2 cups Alfredo sauce
- Salt and pepper to taste
- Parmesan cheese, for serving
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Season the insides with salt and pepper. Place the halves cut-side down on a baking sheet and roast for about 40 minutes, or until tender.
- While the squash is cooking, heat the Alfredo sauce in a saucepan over medium heat. Stir in the cooked shredded chicken until heated through.
- Once the squash is done, use a fork to scrape the flesh into strands.
- Combine the spaghetti squash strands with the chicken Alfredo mixture. Mix well to combine.
- Serve warm, topped with Parmesan cheese and parsley.
Notes
For a quicker cooking method, you can microwave the spaghetti squash instead of roasting it.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 50mg