Description
A low-carb twist on classic Alfredo, featuring tender chicken, fresh spinach, and creamy sauce served over roasted spaghetti squash noodles.
Ingredients
Scale
For the Crust:
- 1 medium spaghetti squash
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
- While squash roasts, season chicken breasts with salt and pepper. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden and cooked through. Remove and let rest, then slice.
- In the same skillet, reduce heat to medium. Add garlic and cook for 1 minute. Add spinach and cook until wilted, about 2 minutes. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and nutmeg until sauce thickens, about 3 minutes.
- Once squash is done, use a fork to scrape out strands into a bowl. Add shredded squash to the sauce along with sliced chicken. Toss to combine and serve warm.
Notes
You can customize the seasonings to taste. For a lighter version, use half-and-half instead of heavy cream. Add red pepper flakes for a spicy kick.