Italian · Keto
Chicken Alfredo Spaghetti Squash
Creamy alfredo chicken served over roasted spaghetti squash strands. The ultimate pasta swap.
Halal-friendly Easy
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 4
9g Net carbs
34g Protein
28g Fat
420 Calories
Per serving
Ingredients
- 1 large Spaghetti squash
- 1 lb (450g) Chicken breast, sliced
- 1 cup Heavy cream
- 1 cup (100g) Parmesan, grated
- 3 tbsp Butter
- 4 cloves Garlic, minced
- 1 tsp Italian seasoning
- to taste Salt and pepper
Method
- Halve squash, remove seeds. Bake cut-side down at 400°F (200°C) for 35-40 minutes.
- Scrape out strands with a fork.
- Sauté chicken in butter until golden. Remove.
- Add garlic, cream, and parmesan. Stir until thick and smooth.
- Toss spaghetti squash and chicken in alfredo sauce.
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