Description
A healthy and comforting dish that swaps traditional pasta for spaghetti squash in a creamy Alfredo sauce with chicken and spinach.
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 by cutting it in half and scraping 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 until tender.
- Cook the spinach by heating olive oil in a pan over medium heat, then adding minced garlic and sautéing for about 1 minute.
- Add fresh spinach to the pan and cook until wilted, then stir in the chicken, heavy cream, and Parmesan cheese. Let it cook for 4-5 minutes until thickened.
- Scrape the squash with a fork to create strands resembling pasta.
- Combine the spaghetti squash with the chicken and spinach Alfredo sauce.
- Serve warm with parsley on top if desired.
Notes
Add other vegetables or swap proteins for variety. Use frozen spinach if needed – just thaw and drain.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg