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In the world of healthy eating, finding dishes that are both nutritious and delicious can often feel like a daunting task. Enter the Light & Creamy Chicken Alfredo Spaghetti Squash, a delightful dish that marries rich flavors with wholesome ingredients, ensuring you never have to compromise on taste while nourishing your body. This recipe not only satisfies your cravings for creamy pasta but also allows you to enjoy a lighter, low-carb alternative that is perfect for any meal occasion.

Low-Calorie Chicken Alfredo Spaghetti Squash Recipe

Discover the perfect blend of health and flavor with this Light & Creamy Chicken Alfredo Spaghetti Squash recipe. This dish transforms spaghetti squash into a satisfying low-carb alternative to traditional pasta, featuring juicy chicken in a rich Alfredo sauce. Enjoy the benefits of a nutritious meal that’s easy to prepare and sure to impress. With ingredients like garlic, Parmesan, and fresh herbs, you can indulge in a creamy delight without the guilt. Perfect for any occasion!
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Ingredients
  

1 medium spaghetti squash

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

2 tablespoons olive oil

3 cloves garlic, minced

1 cup low-sodium chicken broth

1 cup unsweetened almond milk (or any low-calorie milk)

1 tablespoon cornstarch (mixed with 2 tablespoons water)

1/2 cup grated Parmesan cheese (plus extra for serving)

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and place the halves face down on a baking sheet. Bake in the preheated oven for about 30-40 minutes or until tender. Once cool, use a fork to shred the flesh into spaghetti-like strands. Set aside.

    Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced chicken breast and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

      Make the Alfredo Sauce: In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant. Pour in the chicken broth and almond milk, stirring to combine. Allow the mixture to simmer for a few minutes.

        Thicken the Sauce: Stir in the cornstarch slurry, mixing well to avoid lumps. Continue to simmer for another 3-5 minutes until the sauce thickens slightly.

          Add Cheese and Season: Reduce the heat to low, and whisk in the Parmesan cheese, nutmeg, and additional salt and pepper to taste. Stir until the cheese has melted and the sauce is creamy.

            Combine Everything: Return the cooked chicken to the skillet and add the spaghetti squash strands. Toss everything together gently until the squash and chicken are evenly coated with the Alfredo sauce.

              Serve: Divide the Chicken Alfredo Spaghetti Squash into serving bowls. Garnish with fresh parsley and extra Parmesan cheese if desired. Enjoy your delicious low-calorie meal!

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