Chicken Alfredo With Spaghetti Squash Recipes

CHICKEN ALFREDO WITH SPAGHETTI SQUASH

Steps:

• Pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min. Cool slightly.
• Meanwhile, place broccoli in microwaveable bowl. Add enough water to cover broccoli. Microwave 3 to 4 min. or until broccoli is crisp-tender; drain.
• Heat dressing in large nonstick skillet on medium heat. Add chicken; cook 4 to 5 min. or until done, stirring occasionally. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Whisk flour and broth until blended. Add to drippings in skillet along with remaining ingredients; stir. Cook 2 min. or until sauce comes to boil, stirring constantly to scrape browned bits from bottom of skillet. Cook and stir 1 to 2 min. or until thickened.
• Return chicken to skillet along with the broccoli; cook 1 to 2 min. or until heated through, stirring frequently.
• Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash into strands; place in bowl. Serve topped with chicken mixture.

CHICKEN ALFREDO SPAGHETTI SQUASH CASSEROLE: WHOLE30, PALEO, LOW CARB, GF

Steps:

• Preheat oven to 400 degrees F.
• Cut the spaghetti squash in half lengthwise, scrape out the seeds, and spray the cut sides with a bit of cooking oil and add a sprinkle of salt. Then place the squash cut side down onto a baking sheet and place into the oven on an upper rack
• Add the chicken breasts, diced onion and oil into a large casserole dish. Sprinkle with salt and pepper and toss to coat the chicken and onion and then place into the oven on a lower rack
• Bake for 30 minutes
• Remove the casserole dish and baking sheet. Dice the chicken breasts and add back into the casserole dish. Use a fork to scrape the spaghetti squash "threads" from each half into the casserole dish (it's okay if the squash isn't fully cooked yet).
• Then, add the alfredo sauce, broccoli, salt, pepper and garlic powder to the dish. Use two forks to stir everything together and combine all of the ingredients
• Place back into the oven and bake for an additional 30 minutes, or until the top is slightly golden brown
• Remove, dish into bowls and enjoy!

SPAGHETTI SQUASH ALFREDO

Steps:

• To cook in the oven, preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
• To cook in the Instant Pot, follow these directions.
• Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.
• Melt the butter in a sauce pan over medium heat.
• Once butter has melted, add the cream, garlic, salt, and pepper and bring to a simmer.
• Turn off the heat and add the shredded Parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy.
• Pour the Alfredo sauce over the squash and stir to coat.
• Spoon the squash into the empty squash halves. Sprinkle with the mozzarella. Alternately, add to a 9x9 baking dish.
• Bake at 350 degrees for 10 minutes.
• Sprinkle with parsley before serving.

SPAGHETTI SQUASH ALFREDO

Steps:

• 1) Preheat oven to 400 degrees. Carefully slice your spaghetti squash in half. They can be very tough to cut! I recommend wedging the top or bottom of the squash into the sink drain so it's not wiggling around on the counter. Once halved, scrape the seeds out with a spoon. Drizzle a small amount of olive oil over each half, and sprinkle a pinch of salt and pepper. Place halves face down on a baking sheet and bake for 40-50 minutes, or until the inside is easily pierced with a fork. While your squash is cooking, grill your chicken. How many people this meal serves depends greatly on the size of your squash. The large squash pictured can easily serve four, a small squash would be closer to 2. For this reason use your own discretion for how much chicken to make, based on the size of your spaghetti squash and how many people you plan to serve! Dice chicken breast or tenders into bite sized pieces and place in a greased skillet. I use McCormick's Garlic and Herb seasoning, but garlic powder and salt will work as well. Cook until internal temperature reaches 165 degrees. If making homemade alfredo sauce, prepare now. If not, grab your jar of sauce! Once squash is done, scrape the insides with a fork to form "noodles". Scrape all the way down to the rind to get every bit! Either using your squash as a bowl, or on your dinner plate, combine noodles, chicken, and alfredo sauce. Enjoy!

CHICKEN AND SPAGHETTI SQUASH ALFREDO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
• Rub 1 tablespoon olive oil on the flesh of the squash. Place squash, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until squash is tender when pierced with a fork, 45 to 60 minutes.
• When squash has about 10 minutes left, melt 1/4 cup butter in a saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add cream cheese, a few cubes at a time, and whisk as they melt. Add heavy cream; cook and whisk until heated through, 2 to 3 minutes. Slowly add Parmesan cheese, whisking until fully melted before adding more. Continue cooking until sauce thickens, 4 to 5 minutes. Season with salt and pepper.
• At the same time, combine remaining 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add cooked chicken and toss for 2 to 3 minutes to brown it up a little.
• Remove squash from the oven and use a fork to shred the flesh into a bowl. Ladle some sauce into the squash and mix to combine. Add some chicken and the remaining sauce, then mix again. Top with remaining chicken.