Ingredients and Weight:
- 1 spaghetti squash (about 2 lbs)
- 1 boneless, skinless chicken breast (1 lb)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup butter
- 2 cloves garlic, minced
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise and scoop out the seeds and pulp.
- Drizzle the squash halves with olive oil, salt, and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
- While the squash is roasting, cook the chicken breast in a skillet until cooked through. Shred the chicken.
- In a large saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.
- Stir in the heavy cream and bring to a simmer. Cook for 5 minutes, or until the sauce has thickened slightly.
- Add the Parmesan cheese and cook for 1 minute more.
- Remove the squash from the oven and use a fork to scrape the strands out into a large bowl.
- Add the shredded chicken and Alfredo sauce to the squash and toss to combine.
Nutritional Information:
- Calories: 420 per serving
- Fat: 18g
- Carbohydrate: 36g
- Protein: 34g
Dish Characteristics:
- Creamy and savory
- Comforting and satisfying
- Low-carb alternative to traditional Alfredo
User Comments:
- "This dish was absolutely delicious! The spaghetti squash was a great substitute for pasta and the Alfredo sauce was so rich and flavorful."
- "I love that this dish is both healthy and delicious. It's perfect for a weeknight meal or a special occasion."
- "The chicken and squash combination was perfect. I'll definitely be making this again!"
Special Precautions and Tips:
- Use a sharp knife to cut the spaghetti squash.
- Be careful not to overcook the chicken breast.
- If you don't have heavy cream, you can use milk instead.
- Add a pinch of red pepper flakes to the sauce for some extra spice.
