3clovesfresh garlicminced - use more or less based on your own tastes
1cupheavy cream
1cupgrated parmesan cheese
.25teapsoonblack pepper
2cupschicken breastcut into bite size pieces - 2 breasts
2cupsbroccoli floretslightly steamed
1cupshredded mozzarella
Instructions
Spaghetti Squash
Preheat oven to 400° F. and line a baking sheet with parchment paper.
Slice the spaghetti squash in half lengthwise with a sharp chef’s knife on a flat surface. Remove and discard the seeds and pulp from the middle of the squash.
Place halves of squash cut side down on the prepared baking sheet and brush the inside with olive oil and sprinkle with salt and pepper.
Flip the squash halves over and make small slashes on the outside skin. Roast in preheated oven until fork tender, about 40 to 50 minutes depending on size of squash.
Alfredo Sauce
While the squash is roasting, preheat a skillet with butter over medium heat until it melts. Stir in the minced garlic and cook for one minute.
Slowly whisk in the heavy cream and parmesan cheese. Continue whisking until the cheese is melted. Stir in the chicken and broccoli.
Assemble
When the squash in finished roasting, use a fork to scrape the inside of the squash to create spaghetti-like strands.
Add the spaghetti squash strands to the skillet and toss to completely coat with the creamy cheese sauce.
Divide the spaghetti squash chicken alfredo mixture evenly between the two squash halves. Top with grated mozzarella cheese and return to the oven for 5 to 10 minutes, or until the cheese is melted and slightly browned.
If the cheese is not browning to you liking, place under the broiler for 2 to 3 minutes.
Serve your chicken alfredo spaghetti squash boats cut in half, or scoop out the filling and serve in a bowl.
Notes
Make sure the squash is fork tender before removing from the oven. You want the strands to separate easily from the shell.
When scraping the strands out of the shell be careful not to tear the outer skin. You do not need to remove every strand, they will come out on their own when served.
To make this dish vegan: Omit the chicken and create a vegan alfredo sauce by using vegan butter, coconut milk (shake before opening) or almond milk, and top with vegan mozzarella shreds.
To steam the broccoli: place florets in a microwave-safe bowl with one tablespoon of water. Cover with plastic wrap and heat in the microwave on HIGH for 2 minutes. Drain before adding to the alfredo sauce.
Store leftovers in an airtight container in the refrigerator for 3-5 days, and reheat in the microwave or oven when ready to enjoy.
See post for meal prep, recipe modifications, and step-by-step images.