Craving a mouthwatering meal that's both indulgent and guilt-free? Prepare to be amazed by the ultimate comfort food makeover that will revolutionize your dinner routine! Our Chicken Broccoli Alfredo Spaghetti Squash is the perfect solution for those seeking a low-carb, high-flavor dish that doesn't compromise on taste. Imagine twirling your fork into a creamy, cheesy masterpiece that's packed with protein and vegetables - all while keeping your health goals intact. Get ready to fall in love with the most delicious and innovative twist on classic Alfredo that will have your taste buds dancing and your body thanking you!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, prepare the chicken if not already cooked. You can use rotisserie chicken, leftover grilled chicken, or quickly sauté chicken breasts until fully cooked and shred.
- Steam the broccoli florets in a steamer basket or microwave until bright green and tender-crisp, about 3-4 minutes. Set aside.
- In a large skillet, sauté minced garlic in a small amount of olive oil over medium heat until fragrant, about 1 minute.
- Add heavy cream to the skillet and bring to a gentle simmer. Reduce heat and stir in grated Parmesan cheese until the sauce is smooth and creamy.
- Once the spaghetti squash is done, use a fork to scrape the flesh, creating spaghetti-like strands. Transfer the strands to a large mixing bowl.
- Add the shredded chicken and steamed broccoli to the squash strands. Pour the creamy Alfredo sauce over the mixture and gently toss to combine.
- Season with salt and pepper to taste. If desired, garnish with additional Parmesan cheese and fresh chopped parsley.
- Serve hot, dividing the mixture evenly among four plates. Enjoy your low-carb, nutritious Chicken Broccoli Alfredo Spaghetti Squash!
Tips
- Pro Tips for Perfecting Your Chicken Broccoli Alfredo Spaghetti Squash:
- Squash Selection: Choose a firm, heavy spaghetti squash with a deep yellow color for the best texture and flavor.
- Cutting Technique: Use a sharp, sturdy knife when cutting the squash and be extra careful. If you find it difficult, microwave the whole squash for 3-5 minutes to soften it slightly before cutting.
- Chicken Prep: For maximum flavor, season your chicken with garlic powder, salt, and pepper before cooking or use leftover seasoned chicken.
- Sauce Consistency: If your Alfredo sauce is too thick, add a splash of chicken broth or pasta water to thin it out. If it's too thin, continue simmering to reduce.
- Meal Prep Hack: This dish can be prepared ahead of time and stored in the refrigerator for up to 3 days. Reheat gently to prevent the sauce from separating.
- Garnish Options: Elevate the dish with fresh herbs like basil or parsley, or add a sprinkle of red pepper flakes for a subtle kick.
- Make It Your Own: Feel free to swap broccoli with other vegetables like spinach or asparagus for variety.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 95mg
