Description
A light and healthy alternative to traditional pasta, this Chicken and Spinach Spaghetti Squash Alfredo delivers rich flavors with creamy goodness.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
- Optional: parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the spaghetti squash: Cut it in half lengthwise, scrape out the seeds, drizzle with olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes.
- Cook the spinach: In a pan, heat olive oil, add garlic, and sauté for 1 minute.
- Add spinach to the pan and cook until wilted. Stir in chicken, heavy cream, and Parmesan cheese, cooking for 4-5 minutes until thickened.
- Scrape the roasted squash with a fork to create strands.
- Combine the spaghetti squash with the chicken and spinach sauce.
- Serve warm, garnished with parsley if desired.
Notes
For a gluten-free dish, ensure all ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg