Chicken, spaghetti squash, and decadent Alfredo sauce are combined. Even though I don’t like vegetables, I thought this was amazing!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil, divided
- 1 (3 pound) spaghetti squash, halved and seeded
- ¼ cup butter
- 1 clove garlic, minced
- 2 ounces cream cheese, cut into cubes
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- salt and ground black pepper to taste
- 8 ounces cooked chicken breast strips, cut into bite-sized pieces
- 1 tablespoon butter
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
- Rub 1 tablespoon olive oil on the flesh of the squash. Place squash, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until squash is tender when pierced with a fork, 45 to 60 minutes.
- When squash has about 10 minutes left, melt 1/4 cup butter in a saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add cream cheese, a few cubes at a time, and whisk as they melt. Add heavy cream; cook and whisk until heated through, 2 to 3 minutes. Slowly add Parmesan cheese, whisking until fully melted before adding more. Continue cooking until sauce thickens, 4 to 5 minutes. Season with salt and pepper.
- At the same time, combine remaining 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add cooked chicken and toss for 2 to 3 minutes to brown it up a little.
- Remove squash from the oven and use a fork to shred the flesh into a bowl. Ladle some sauce into the squash and mix to combine. Add some chicken and the remaining sauce, then mix again. Top with remaining chicken.
- Cut spaghetti squash in half vertically for shorter strands, or horizontally for longer strands.
- You can cook your own chicken if preferred.