Tired of heavy, creamy Alfredo sauce clinging to mountains of pasta? Craving a delicious, comforting meal that's also good for you? Then you've come to the right place! This Chicken Alfredo Spaghetti Squash recipe offers all the cheesy, garlicky goodness of traditional Alfredo, but with a lighter, healthier twist. It's a fantastic quick dinner idea, perfect for busy weeknights, and surprisingly easy to make, even for homemade cooking beginners. Get ready to experience a delicious dish that's both satisfying and nutritious!
Ingredients:
- 1 medium spaghetti squash (about 2 pounds)
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Optional: 1/4 teaspoon nutmeg for added warmth
Instructions:
Step 1: Prepare the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper. Bake for 40-45 minutes, or until tender enough to easily scrape out the strands with a fork.
Tip: For easier handling, you can microwave the squash halves for 5 minutes before baking. This helps to soften the skin slightly.
Step 2: Cook the Chicken
While the squash is baking, heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and cook until browned and cooked through (about 6-8 minutes per side). Remove from the skillet and set aside to rest. Once cooled, shred the chicken into bite-sized pieces.
Step 3: Make the Alfredo Sauce
In the same skillet, sauté the onion until softened (about 3 minutes). Add the minced garlic and cook for another minute until fragrant. Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Season with salt, pepper, and optional nutmeg. Stir in the chopped parsley.
Step 4: Combine and Serve
Once the spaghetti squash is cooked, let it cool slightly. Use a fork to scrape out the spaghetti-like strands. Add the shredded chicken to the Alfredo sauce and toss to coat. Gently mix in the spaghetti squash strands. Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Variations:
- Add vegetables: Boost the nutritional value and flavor by adding sauteed mushrooms, spinach, or sun-dried tomatoes to the sauce.
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little kick.
- Make it vegetarian: Omit the chicken and add roasted vegetables like broccoli or zucchini for a hearty vegetarian meal.
- Use different cheese: Experiment with other cheeses like Asiago or Pecorino Romano for a unique flavor profile.
Nutritional Information (per serving, approximate):
This recipe provides a healthy and delicious alternative to traditional Alfredo, significantly reducing the carbohydrate and calorie count. The exact nutritional information will vary based on the ingredients used and serving size. However, a reasonable estimate per serving (assuming 4 servings) would be approximately:
- Calories: 400-450
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 25-30g
This Chicken Alfredo Spaghetti Squash recipe is a fantastic example of healthy meals that don't compromise on taste. It's an easy recipe that delivers big on flavor and satisfaction, making it a perfect addition to your repertoire of best recipes. Enjoy!