Low-Carb Chicken Alfredo Spaghetti Squash
Craving a comforting and creamy pasta dish but looking to cut down on carbs? Look no further than this Low-Carb Chicken Alfredo Spaghetti Squash recipe! It’s a delicious and satisfying meal that will leave you feeling guilt-free.
Ingredients:
- 1 medium spaghetti squash
- 1 lb chicken breast, diced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise, remove the seeds, and place them cut side down on a baking sheet. Bake for about 40-45 minutes or until the squash is tender.
- In the meantime, heat the olive oil in a skillet over medium-high heat. Add the diced chicken breast and garlic. Cook until the chicken is no longer pink.
- Add the heavy cream and Parmesan cheese to the skillet. Stir until the cheese is melted and the sauce is creamy.
- Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti strands. Add the squash to the skillet with the chicken Alfredo sauce and toss to combine.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Popular questions:
- Q: Can I use a different type of cheese instead of Parmesan?
- Q: Can I substitute the heavy cream with a lighter option?
A: Yes, you can try using Asiago, Romano, or a blend of cheeses for a different flavor profile.
A: You can try using half and half or whole milk, but keep in mind the sauce may not be as creamy.
Helpful tips:
- 1. For added flavor, try sautéing some mushrooms or spinach and adding them to the dish.
- 2. You can sprinkle some red pepper flakes on top for a little bit of heat.
Expert Secrets:
- 1. To enhance the Alfredo sauce, add a splash of white wine or chicken broth while cooking.
- 2. If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the skillet while cooking.