Spaghetti Squash Chicken Alfredo
Spaghetti squash chicken alfredo is a nutritious, healthy alternative to the classic pasta dish
Servings Prep Time
4servings 10minutes
Cook Time
45minutes
Servings Prep Time
4servings 10minutes
Cook Time
45minutes
Ingredients
Instructions
Bake Spaghetti Squash
  1. Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise and scoop out seeds. Brush olive oil, salt and pepper on each half. Put face down on foiled sheet (for easy clean up). Bake up to 45 minutes or until it easily “spaghettis” with a fork
Cook Chicken & Mushrooms
  1. Heat oil or butter in a pan. Add sliced mushrooms and cook. Add cut chicken and cook until no longer pink. Alternatively, bake chicken in the oven while the squash is cooking, about 20-30 minutes
Cook Alfredo Sauce
  1. Melt the butter in a saucepan on medium heat. Add the minced garlic and cook for 1 minute. Add the flour to the melted butter and use a whisk to mix. Add the milk and whisk, do not let it burn. Once the milk is heated and a little thicker, add the cheeses and whisk them in until melted. If too thin, add more flour. If too thick, add more milk
Recipe Notes

You can sub half & half or heavy cream for the whole milk. I have not tried any non-dairy milks for this recipe.

I like to cook the chicken in the instant pot or crock pot if there’s time, so it shreds easily and it’s ready to go.

Feel free to use any veggie in place of the mushroom or none at all.


Share this: