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If you’re looking for a delicious, guilt-free twist on a classic comfort dish, look no further than Light & Creamy Chicken Alfredo Spaghetti Squash. This recipe combines the hearty flavors of a traditional Alfredo with the nutritious benefits of spaghetti squash, creating a light yet satisfying meal that you’ll want to make again and again. Whether you’re a health-conscious eater, someone looking to reduce your carbohydrate intake, or simply someone who enjoys exploring new culinary avenues, this recipe has something for everyone.

Low-Calorie Chicken Alfredo Spaghetti Squash Recipe

Discover a healthier twist on a classic dish with Light & Creamy Chicken Alfredo Spaghetti Squash. This delicious recipe blends the rich flavors of traditional Alfredo with nutritious spaghetti squash, perfect for those seeking a low-carb, guilt-free meal. Packed with protein from chicken and a creamy cauliflower sauce, it satisfies your cravings while providing essential nutrients. Enjoy a fulfilling dish that makes healthy eating easy and flavorful!
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

1 pound boneless, skinless chicken breast, cubed

2 cloves garlic, minced

1 cup cauliflower florets (fresh or frozen)

1 cup low-sodium chicken broth

1 cup unsweetened almond milk (or regular milk)

1 teaspoon nutritional yeast (optional for cheesy flavor)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for garnish, optional)

Instructions
 

Prepare the Spaghetti Squash:

    - Preheat your oven to 400°F (200°C).

      - Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with a little olive oil and sprinkle with salt and pepper.

        - Place the halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and you can easily scrape it with a fork to create spaghetti-like strands.

          Cook the Chicken:

            - While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the cubed chicken and cook for about 6-8 minutes, or until golden and cooked through. Add the minced garlic in the last minute of cooking.

              Make the Alfredo Sauce:

                - In a saucepan, combine the cauliflower florets with chicken broth. Bring to a boil and simmer until the cauliflower is tender, about 5-7 minutes.

                  - Drain the cauliflower and transfer it to a blender. Add the almond milk, nutritional yeast, salt, black pepper, garlic powder, and onion powder. Blend on high until smooth and creamy.

                    Combine and Serve:

                      - Remove the spaghetti squash from the oven and let it cool slightly. Use a fork to scrape the flesh into strands.

                        - In the skillet with the cooked chicken, pour in the creamy cauliflower Alfredo sauce, stirring to combine. Cook for 1-2 minutes until heated through.

                          - Add the spaghetti squash strands to the skillet and gently toss everything together until well coated in the sauce.

                            Garnish and Enjoy:

                              - Remove from heat and garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese if desired. Serve warm and enjoy your low-calorie Chicken Alfredo Spaghetti Squash!

                                Prep Time, Total Time, Servings:

                                  15 minutes | 55 minutes | 4 servings