Spaghetti Squash Chicken Alfredo
A healthy twist on a classic dish! Using Spaghetti Squash for chicken alfredo results in an easy and healthy weeknight dinner recipe!
Servings 2 people
Calories 541kcal
Ingredients
- 1 spaghetti squash
- 2 boneless chicken breasts, cooked
- 2 cups steamed or roasted broccoli
- 1 cup cherry tomatoes, roasted
For the sauce
- 3 Tbsp. unsalted butter
- 3 cloves garlic, minced
- 2 tsp. chopped basil, parsley or sage, fresh
- 2 Tbsp. All Purpose Flour
- 1 cup low sodium chicken broth
- 3/4 cup half and half* (or whole milk or heavy cream)
- 4 oz. low fat cream cheese, cubed
- 1/2 cup shredded Parmesan
- pinch of salt, pepper, red pepper chili flakes to taste
Instructions
- Melt butter in a large skillet over medium heat.
- Add in the garlic and sage and cook for 30 seconds. Whisk in the flour (creating a roux) and cook for 30 seconds, whisking constantly.
- Whisk in the chicken broth and half in half. Stir in the cubed cream cheese and Parmesan until smooth and melted. Add in the chicken and stir to coat.
- Fluff some of the spaghetti squash noodles up, and spoon the Alfredo mixture into each half of the spaghetti squash.
- Top with the veggies and a sprinkle of parmesan. Enjoy!
Video
Notes
- For the chicken, I cooked it in lemon juice, olive oil, and garlic powder.
- I also seasoned the spaghetti squash with olive oil, salt and pepper before I cooked it!
- Can sub flour with coconut flour or almond flour
- Recipe inspired by The Gunny Sack
Nutrition
Serving: 1half of squash | Calories: 541kcal | Carbohydrates: 34.3g | Protein: 42.3g