Ingredients:
- 1 medium-sized spaghetti squash
- 1 lb boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut sides of the squash and season with salt and pepper.
- Place the squash, cut side down, on a baking sheet and bake for 30-40 minutes or until the flesh is tender.
- While the squash is baking, season the diced chicken with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and cook the chicken until browned and cooked through.
- Add minced garlic to the skillet and sauté for about 1 minute.
- Pour in the heavy cream and bring it to a simmer. Reduce heat to low.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Once the spaghetti squash is done baking, use a fork to scrape the flesh into “spaghetti” strands.
- Add the spaghetti squash to the skillet with the Alfredo sauce and chicken. Toss until well combined.
- Garnish with chopped fresh parsley before serving.
FAQs:
Q1: Can I use pre-cooked chicken? A1: Yes, you can use pre-cooked chicken to save time. Just add it to the skillet when you mix in the spaghetti squash.
Q2: Can I substitute the heavy cream? A2: Yes, you can use half-and-half or whole milk for a lighter version, but the sauce may be less thick and rich.
Q3: How do I know if the spaghetti squash is done? A3: The flesh should be tender and easily scraped into strands with a fork.
Q4: Can I add vegetables to this dish? A4: Absolutely! Consider adding spinach, cherry tomatoes, or broccoli for extra flavor and nutrition.
Q5: How can I store leftovers? A5: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.