Spaghetti Squash Alfredo {Low Carb}
This Spaghetti Squash Alfredo is a low-carb twist on the classic pasta recipe. You'll save on calories without sacrificing on flavour!
Servings: 4 servings
Calories: 495kcal
Ingredients
- 2 tsp olive oil, divided
- 2 spaghetti squash
- 1/2 lb chicken breasts, diced
- 1 head broccoli, chopped into florets
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp flour
- 1/2 tsp salt & pepper
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1/2 cup mozzarella cheese, grated
- Parsley, for garnish
Instructions
- Preheat oven to 400 F. Microwave spaghetti squash for 2 min to soften, then slice in half lengthwise. Scoop out seeds, then drizzle with 1 tsp olive oil, season with salt & pepper and bake for 40 min.
- Meanwhile, heat remaining tsp olive oil in a large skillet. Saute chicken until browned, then remove from heat and set aside.
- Wipe pan clean, then melt butter. Saute garlic for 30 seconds until fragrant. Whisk in flour until thickened, then whisk in chicken broth and cream, bringing to a boil. Stir in parmesan cheese and remove from heat.
- Remove spaghetti squash from oven, and scrape with a fork to make strands. Add chicken and broccoli overtop, then divide alfredo sauce among squash halves. Top with mozzarella cheese, then bake another 10 minutes until cheese has melted.
- Remove from oven, garnish with parsley then serve and enjoy!
Video
Notes
Add in extra veggies like peas, asparagus, kale, spinach, mushrooms and onions.
Store the leftovers in the fridge for up to 3 days. Reheat in the oven for 15 minutes at 350 F or in the microwave for 2-3 minutes.
Freeze the filling and sauce for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 495kcal | Carbohydrates: 47g | Protein: 28g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 104mg | Sodium: 738mg | Potassium: 1303mg | Fiber: 11g | Sugar: 16g | Vitamin A: 2262IU | Vitamin C: 151mg | Calcium: 427mg | Iron: 3mg