CHICKEN AND SPINACH SPAGHETTI SQUASH ALFREDO

CHICKEN AND SPINACH SPAGHETTI SQUASH ALFREDO

Looking for a lighter, lower carb way to enjoy your chicken Alfredo? This Chicken and Spinach Spaghetti Squash Alfredo has you covered and tastes delicious!

INGREDIENTS

1 spaghetti squash, halved and seeds removed

2 boneless skinless chicken breasts, cut into bite sized pieces

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 clove of garlic, minced

Kosher salt and fresh ground black pepper to taste

2 cups baby spinach

Scan tablespoon extra virgin olive oil

1 tablespoon flour

3/4 cup milk (I used 1%)

1/2 cup shredded part skim mozzarella cheese

1/4 cup shredded parmesan cheese

INSTRUCTIONS

1.       Spaghetti Squash

2.       Preheat oven to 400 degrees and line baking sheet with foil.

3.       Cut the spaghetti squash in half lengthwise, spray the inside with cooking oil and sprinkle with salt and pepper.

4.       Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes.

5.       Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl.

6.       Reserve the squash skins placing them cut side up back on the foil lined baking sheet, set aside.

7.       Chicken and Spinach Alfredo

8.       Heat a large skillet over medium high heat.

9.       When the skillet is hot spray with cooking oil or add a couple teaspoons of olive oil.

10.   Add in the chicken and season with the salt, pepper, basil and oregano.

11.   Sauté for a couple minutes then add in the minced garlic.

12.   When the chicken is nearly done add in the baby spinach and cook until the spinach wilts and the chicken is thoroughly cooked.

13.   Remove from the skillet onto a plate and lower the heat to medium.

14.   Add the scant tablespoon of olive oil and the flour to the skillet and whisk together.

15.   Cook the flour and oil mixture for about a minute before slowly pouring in the milk, whisking the entire time to prevent lumps from forming.

16.   Season with salt and pepper and cook until the sauce thickens, about 3-4 minutes.

17.   Whisk in the cheese, reserving 1/4 cup.

18.   Add the chicken and spinach mixture along with the spaghetti squash into the sauce and toss to coat.

19.   Pour the mixture back into the spaghetti squash shells and top with the remaining cheese.

20.   Broil for approximately 5 minutes or until the cheese is melted and lightly browned.

21.   Served immediately.

NOTES

The white sauce will seem very thick, but when the squash and chicken mixture are added in it will loosen up.

source : https://reciperunner.com

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