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–+ servings
spaghetti squash alfredo in spaghetti squash boats, on a baking dish with red pepper flakes

Spaghetti Squash Alfredo

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 585kcal

Ingredients

  • 1 tablespoons olive oil divided
  • 1 large spaghetti squash ? cups shredded
  • 2 chicken breasts boneless + skinless cut into bite sized pieces
  • 3 cups baby spinach

Alfredo Sauce:

  • 1/4 cup unsalted butter
  • 1 tablespoon garlic minced
  • 1 cup heavy cream
  • 1/2 cup almond milk unsweetened + unflavored
  • 1/2 cup parmesan grated. plus more for serving
  • pinch red pepper flakes
  • 1/2 teaspoon black pepper
  • parsley chopped
US Customary - Metric

Instructions

  • Preheat oven to 400 F, and line a baking sheet with parchment. Slice the spaghetti squash in half and place it cut side down on your baking sheet. Bake in preheated oven for 30-40 minutes, or until the squash is fork tender.
  • Allow squash to cool completely, then scoop the seeds with a spoon and discard. Then shred the squash into noodles with a fork.
  • Meanwhile, sprinkle chicken breasts with salt and pepper. Heat a large skillet to medium-low, and add a tablespoon of olive oil, along with the chicken. Sear on each side until the chicken is almost cooked through.
  • Add the spinach, and saute until wilted and the chicken has fully cooked through (will reach an internal temp of 165 F).
  • Add the butter to the skillet. Once melted, saute the garlic until fragrant, about 1 minute. Add the cream, almond milk, parmesan cheese, red pepper flakes, black pepper, and 1 1/2 teaspoon salt. Stir the ingredients together as they melt, and remove from heat.
  • Stir in the cooked spaghetti squash. Sprinkle with parsley before serving, and enjoy!

Notes

  1. Noodles - Not a fan of zoodles? Edamame noodles are my favorite substitute here, especially when skipping the chicken (they're high in protein).
  2. Chicken is totally optional! (in fact, I usually skip it). You can also use shrimp-- just sear on each side until completely pink. 
  3. How much to cook your noodles - personally, I'm not a fan of al dente zoodles, but there's a fine line between not cooked and soggy. So watch carefully!
  4. Zucchini will release liquid as it cooks, and can water down your alfredo sauce-- this is why it's so important to serve right after tossing the noodles in sauce. If that isn't an option, adding more parmesan will quickly thicken the sauce.

Nutrition

Calories: 585kcal | Total Carbohydrates: 9g | Protein: 33g | Fat: 47g | Fiber: 2g | Sugar: 7g | Net Carbs: 7g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com