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If you’re seeking a delicious yet healthy alternative to traditional pasta dishes, look no further than Spaghetti Squash Chicken Alfredo. This dish has been captivating the taste buds of health-conscious individuals everywhere, transforming the classic Alfredo into a guilt-free meal without sacrificing flavor. By swapping out traditional pasta for the unique strands of spaghetti squash, you not only reduce carbohydrates but also increase your vegetable intake, making it a perfect option for those on gluten-free, low-carb, or keto diets.

Spaghetti Squash Chicken Alfredo

Discover the wholesome delight of Spaghetti Squash Chicken Alfredo, a delicious alternative to traditional pasta dishes. This recipe transforms classic Alfredo into a guilt-free meal by using spaghetti squash instead of noodles, reducing carbs while boosting vegetable intake. With tender chicken and a creamy sauce, it's perfect for gluten-free, low-carb, or keto diets. Easy to customize, this dish offers rich flavors and satisfying textures, making it ideal for family dinners or entertaining guests. Indulge in healthy comfort food that looks and tastes amazing!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

2 boneless, skinless chicken breasts

2 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon nutmeg

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Spaghetti Squash:

    Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper. Place the halves cut-side down on a baking sheet. Roast for about 40-45 minutes, or until the flesh is fork-tender.

      Cook the Chicken:

        While the squash is roasting, heat a skillet over medium heat with a tablespoon of olive oil. Season the chicken breasts with salt and pepper. Add them to the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Once cooked, remove from the skillet and let them rest before slicing.

          Make the Alfredo Sauce:

            In the same skillet, add the remaining tablespoon of olive oil, and then the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Pour in the heavy cream, bringing it to a gentle simmer. Stir in the Parmesan cheese, garlic powder, onion powder, and nutmeg. Cook for 3-5 minutes, whisking continuously until the sauce thickens. Season with additional salt and pepper to taste.

              Combine Everything:

                Once the spaghetti squash is done, use a fork to scrape the flesh into strands. In a large bowl, combine the spaghetti squash strands and the Alfredo sauce until well mixed. Slice the cooked chicken breasts and place them on top of the creamy spaghetti squash.

                  Serve:

                    Garnish with fresh chopped parsley for a pop of color and added flavor. Enjoy your comforting and delicious Spaghetti Squash Chicken Alfredo!

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings