Chicken Alfredo Spaghetti Squash

Chicken Alfredo Spaghetti Squash

from withpeanutbutterontop.com
70 min

This Chicken Alfredo Spaghetti Squash recipe is the ultimate comfort food without all of the guilt! Very easy to make, full of flavor, and a recipe you will come back to time and again.

Ingredients

  • 1 medium spaghetti squash, (approximately 4-5 pounds)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons cornstarch (mixed with 1 tablespoon water)
  • 1/2 tablespoon minced garlic, (2-3 cloves)
  • 1 cup low-sodium chicken stock
  • 1/4 cup cream cheese, (softened at room temperature)
  • 1/2 cup parmesan cheese, (freshly grated)
  • 1 cup plain greek yogurt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • salt and pepper, (to taste)
  • 2 cups baby spinach, (roughly chopped)
  • 8 ounces cooked chicken breast, (cubed or shredded)
  • 1 cup mozzarella cheese, (freshly grated)
  • 2 tablespoons crumbled cooked bacon

Directions

  1. 1

    Preheat oven to 400 degrees F. Cut the squash in half lengthwise and scoop out the seeds using a large fork or spoon. Discard seeds.

  2. 2

    While the squash is cooling, place a large skillet over medium heat. Add butter and allow to melt. Add garlic and cook for 30 seconds, or until fragrant.

  3. 3

    Using a fork, shred the squash into long spaghetti-like strands, pulling it away from the shell a bit.

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