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Irresistible Low Carb Chicken Alfredo Spaghetti Squash

Low carb chicken alfredo spaghetti squash
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A low-carb twist on classic chicken alfredo using spaghetti squash as a pasta substitute.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 2 boneless, skinless chicken breasts
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut spaghetti squash in half lengthwise and scoop out seeds.
  3. Place squash cut-side down on baking sheet and roast for 40 minutes.
  4. While squash cooks, season chicken with salt and pepper.
  5. Cook chicken in skillet over medium heat for 6-7 minutes per side.
  6. Remove chicken and set aside.
  7. In same skillet, melt butter and sauté garlic for 30 seconds.
  8. Add heavy cream, parmesan, and nutmeg. Stir until sauce thickens.
  9. Shred cooked chicken and mix into sauce.
  10. Scrape spaghetti squash strands with fork and top with chicken alfredo.

Notes

  • Store leftovers in airtight container for up to 3 days
  • Add spinach for extra vegetables
  • Use pre-cooked chicken to save time

Nutrition

Find it online: https://bibodo.com/low-carb-chicken-alfredo-spaghetti-squash-recipe/