Description
A healthy twist on classic chicken alfredo using spaghetti squash.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked shredded chicken
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the spaghetti squash in half and scoop out the seeds.
- Place the squash cut-side down on a baking sheet and bake for 30-40 minutes until tender.
- While the squash is baking, mix the shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper in a bowl.
- Once the squash is done, use a fork to scrape out the strands into a large bowl.
- Add the chicken mixture to the spaghetti squash and mix well.
- Transfer the mixture to a greased casserole dish.
- Top with mozzarella and Parmesan cheese.
- Bake for an additional 20 minutes until the cheese is melted and bubbly.
Notes
- Feel free to add vegetables like spinach or mushrooms.
- Use store-bought or homemade Alfredo sauce.
- Great for meal prep and leftovers.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, alfredo, spaghetti squash, casserole