Chicken Alfredo Spaghetti Squash
A light and healthy twist on Alfredo! This easy chicken Alfredo spaghetti squash is creamy, high in protein, and perfect for a quick meal.
Servings: 4
Equipment
- baking sheet
Ingredients
Spaghetti Squash
- 1 large spaghetti squash (halved and de-seeded) about 5 cups
- cooking spray
- salt and pepper to taste
Alfredo Sauce
- 500 grams cottage cheese 1 standard container
- 1 cup parmesan cheese grated
- ¼ cup milk
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Other Ingredients
- ½ rotisserie chicken (skin and bones removed) shredded
- ¼ cup parmesan cheese grated
- ¼ cup chopped parsley
- ¼ tsp red pepper flakes
Instructions
- Position your oven rack to the middle and preheat to 400°F. Line a baking sheet with parchment paper.
- Brush the insides of your spaghetti squash halves with cooking spray, and generously season with salt and pepper.
- Place the squash face down on the baking sheet and bake for 30-40 minutes, until tender. Cool the squash for about 10 minutes, and then pull apart the strands with a fork.
- Add all ingredients for Alfredo sauce to your blender. Blend until smooth, about 20-30 seconds.
- Add sauce to a large skillet and turn the heat to medium, stirring frequently. When it starts to bubble, stir in shredded chicken and spaghetti squash. Top with grated parmesan, chopped parsley, and red pepper flakes, and serve immediately. Enjoy!
Nutrition
Calories: 312kcal | Carbohydrates: 6g | Protein: 40g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 67mg | Sodium: 1347mg | Potassium: 292mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 0.01mg | Calcium: 473mg | Iron: 1mg