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In recent years, the culinary landscape has shifted dramatically towards healthier eating habits, with many individuals seeking low-calorie alternatives to their favorite comfort foods. This trend is not just about reducing calorie intake; it’s about transforming beloved dishes into nutritious options that still deliver on flavor. One such transformation is the classic chicken Alfredo, which can be reimagined using spaghetti squash as a delightful substitute for traditional pasta.

Low-Calorie Chicken Alfredo Spaghetti Squash Recipe

Discover a healthier twist on a classic favorite with this Creamy Low-Calorie Chicken Alfredo Spaghetti Squash! This recipe swaps traditional pasta for spaghetti squash, delivering a satisfying, low-carb meal full of flavor. Packed with nutrients and easy to prepare, it's perfect for busy weeknights or impressing guests. Enjoy the rich, creamy sauce while keeping your calorie count in check. Replace your comfort food cravings guilt-free and nourish your body!
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Ingredients
  

1 medium spaghetti squash

1 pound boneless, skinless chicken breast, cut into bite-sized pieces

2 tablespoons olive oil

2 cloves garlic, minced

1 cup cauliflower florets (fresh or frozen)

1 cup low-sodium chicken broth

1 cup unsweetened almond milk or low-fat milk

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Red pepper flakes (optional, for heat)

Instructions
 

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with a little olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender when pierced with a fork.

    Cook the Chicken: While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      Make the Alfredo Sauce: In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Add the cauliflower florets and chicken broth. Bring to a simmer, cover, and cook until cauliflower is tender, about 5 minutes. Remove from heat and blend the mixture using an immersion blender or in a blender until smooth.

        Combine Creamy Mixture: Return the blended cauliflower mixture to the skillet over low heat. Stir in the almond milk and Parmesan cheese until well combined. Add garlic powder, onion powder, and season with additional salt and pepper to taste. Mix in the cooked chicken pieces and let simmer for 2-3 minutes to warm through.

          Scrape the Squash: Once the spaghetti squash is cooked, remove it from the oven and flip it over. Use a fork to scrape out the strands of squash, creating “noodles.”

            Assemble the Dish: In a large serving bowl, combine the spaghetti squash with the creamy chicken Alfredo sauce. Toss well to coat the squash evenly with the sauce.

              Serve and Garnish: Divide the chicken Alfredo spaghetti squash among plates. Garnish with freshly chopped parsley and a sprinkle of red pepper flakes if you like a bit of heat. Enjoy your delicious, low-calorie meal!

                Prep Time, Total Time, Servings:

                  15 minutes | 50 minutes | 4 servings