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- 1 medium spaghetti squash - 2 cups cooked chicken breast, shredded - 1 cup heavy cream - 3/4 cup grated Parmesan cheese - 4 cloves garlic, minced - 2 tablespoons olive oil - 1/2 teaspoon Italian seasoning - 1/4 teaspoon nutmeg - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make Chicken Alfredo Spaghetti Squash, you will need: - A sharp knife - A baking sheet - A saucepan - A fork - A large bowl Using fresh ingredients makes a big difference. Fresh spaghetti squash gives a nice texture. The flavor of fresh garlic is much stronger. Fresh parsley adds a bright touch. They all work together to create a rich and tasty dish. Always choose high-quality ingredients for the best results. You'll taste the love in every bite! {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This helps the squash cook evenly. Next, take the spaghetti squash and slice it in half lengthwise. Use a spoon to scoop out the seeds. This step is key for a good texture. Drizzle olive oil on the cut sides. Sprinkle salt and pepper to taste. Place the squash halves cut-side down on a baking sheet. Roast them in the oven for about 30-40 minutes. You want the flesh to be tender. It should shred easily with a fork when done. While the squash roasts, you can make the Alfredo sauce. Start by heating a saucepan over medium heat. Add minced garlic and sauté it for about 1 minute. You want the garlic to smell great but not burn. Next, pour in 1 cup of heavy cream. Bring this mixture to a gentle simmer and stir constantly. Gradually whisk in 3/4 cup of grated Parmesan cheese. Keep stirring until it melts and becomes smooth. Add 1/2 teaspoon of Italian seasoning and 1/4 teaspoon of nutmeg. Season with salt and pepper to taste. This sauce will make your dish rich and creamy. Once the spaghetti squash is cooked, take it out of the oven. Use a fork to shred the flesh into strands. Transfer these strands to a large bowl. Now, add 2 cups of shredded chicken to the bowl. Pour in the creamy Alfredo sauce and mix gently. Make sure everything is well combined. Serve the dish in bowls and garnish with freshly chopped parsley. This adds a nice touch and a pop of color. Enjoy your delicious Chicken Alfredo Spaghetti Squash! To find the best spaghetti squash, look for a firm one. It should feel heavy for its size. The skin should be a rich yellow color. Avoid any squash with soft spots or cracks. These signs mean it may not be fresh. A good squash will have a smooth surface. Smaller squashes tend to be sweeter, so keep that in mind. For the chicken, use cooked chicken breast. Shredded chicken works best in this dish. You can roast, grill, or sauté it. Season the chicken well with salt and pepper. You can also add garlic or Italian herbs for more flavor. If you have leftover chicken, that’s a great option too. Just make sure it’s moist and tender for the best taste. To make a creamier Alfredo sauce, use heavy cream. This gives the sauce richness. Heat the cream slowly to avoid burning it. Whisk in the Parmesan cheese gradually. This helps it melt evenly and creates a smooth texture. If the sauce is too thick, add a splash of chicken broth. This will keep it creamy without being too heavy. Stir in some garlic for extra flavor. Pro Tips Choose the Right Squash: Look for a spaghetti squash that feels heavy for its size and has a firm skin. This ensures the best flavor and texture. Customize Your Sauce: Feel free to add additional spices like red pepper flakes for a kick, or mix in some sautéed mushrooms or spinach for extra veggies. Shredding Technique: When shredding the spaghetti squash, use a fork to pull the strands from the flesh gently to avoid breaking them too short. Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to maintain texture. {{image_2}} This Chicken Alfredo Spaghetti Squash is naturally gluten-free. Spaghetti squash serves as a great base. You don't need to change anything to make it gluten-free. Just ensure that any added ingredients, like chicken broth or seasoning, are also gluten-free. This simple swap makes it a safe choice for those with gluten issues. You can boost the nutrition of this dish by adding vegetables. Spinach, broccoli, or zucchini work well. To add them, sauté the veggies in olive oil before mixing them with the Alfredo sauce. This adds color and vitamins. Plus, it enhances the flavor of your meal. You’ll enjoy a more wholesome dish this way. If you want a twist, try different proteins. Shrimp or turkey can replace chicken. For a vegetarian option, use chickpeas or tofu. These choices will still give you a satisfying meal. Adjust the cooking time as needed. Each protein adds its own flavor. Experiment to find your favorite! After enjoying your Chicken Alfredo Spaghetti Squash, store any leftovers in an airtight container. This keeps the dish fresh and tasty. Make sure to refrigerate it within two hours of serving. Properly stored, it will last for about 3 to 4 days. When you're ready to eat, you will have a quick meal at hand. You can freeze Chicken Alfredo Spaghetti Squash for later. First, let it cool completely. Then, use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing. This dish can be frozen for up to 2 months. When you crave it again, just thaw it in the fridge overnight. To reheat your Chicken Alfredo Spaghetti Squash, use the microwave or stovetop. For the microwave, place a portion in a bowl and cover it with a damp paper towel. Heat for about 1-2 minutes, stirring halfway through. If you prefer the stovetop, heat it in a pan over medium heat. Stir it often until it is hot. This keeps the flavors fresh and delicious! Yes, you can use regular pasta. Just cook it according to the package. However, spaghetti squash gives a lighter feel to the dish. It adds fiber and fewer carbs. Many people enjoy it as a healthy swap. If you prefer pasta, go for it! Cooking spaghetti squash in the microwave takes about 10 to 12 minutes. First, pierce the skin with a fork. This step helps steam escape. Place it in a microwave-safe dish with a bit of water. Cover it loosely with plastic wrap. Check for doneness by poking it with a fork. It should be soft and easy to shred. You can use half-and-half or whole milk as a substitute. For a dairy-free option, try coconut cream. Silken tofu blended with a bit of water also works well. These options will change the taste slightly but still give a creamy texture. This post covered how to make chicken Alfredo with spaghetti squash. We explored the key ingredients, essential tools, and why fresh items matter. You learned step-by-step instructions to prepare delicious meals. I shared tips on selecting squash, cooking chicken, and achieving a creamier sauce. We discussed fun variations, storage methods, and answered common questions. Embrace cooking with fresh ingredients. This tasty dish not only satisfies hunger, but it's also healthy. Dive in and enjoy your culinary adventure!

Chicken Alfredo Spaghetti Squash

A delicious and healthy twist on traditional chicken Alfredo, using spaghetti squash as a base.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 medium spaghetti squash
  • 2 cups cooked chicken breast, shredded
  • 1 cup heavy cream
  • 3.75 cups grated Parmesan cheese
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 0.5 teaspoon Italian seasoning
  • 0.25 teaspoon nutmeg
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
  • Drizzle olive oil on the cut sides of the squash, then sprinkle with salt and pepper.
  • Place the squash halves cut-side down on a baking sheet and roast in the oven for about 30-40 minutes, or until the flesh is tender and easily shreds with a fork.
  • While the squash is roasting, prepare the Alfredo sauce: In a saucepan over medium heat, add the minced garlic and sauté for about 1 minute until fragrant.
  • Pour in the heavy cream, and bring to a gentle simmer, stirring constantly.
  • Gradually whisk in the grated Parmesan cheese until melted and smooth. Then add Italian seasoning, nutmeg, and season with salt and pepper to taste.
  • Once the spaghetti squash is cooked, use a fork to shred the flesh into strands and transfer to a large bowl.
  • Add the shredded chicken and Alfredo sauce to the bowl with the spaghetti squash, and gently mix until well combined.
  • Serve in bowls and garnish with freshly chopped parsley.

Notes

Feel free to add more vegetables or adjust seasonings to taste.
Keyword Alfredo, chicken, healthy, pasta, spaghetti squash