Description
A delicious and healthy recipe featuring spaghetti squash, chicken, and a creamy Parmesan sauce.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound boneless skinless chicken breasts
- 1 cup heavy cream
- 1 cup grated fresh Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish with nonstick spray.
- Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle with olive oil, seasoning with salt and pepper.
- Place cut-side down in the baking dish and roast for 30-40 minutes until tender.
- Meanwhile, heat olive oil in a pan over medium heat. Season chicken breasts with salt and pepper, cooking for about 7-8 minutes per side until golden brown.
- Remove chicken from the pan, sauté minced garlic until fragrant, then add heavy cream and stir in Parmesan until melted.
- Once spaghetti squash cools slightly, scrape strands into a bowl. Add sliced chicken and creamy sauce; toss gently to combine.
Notes
- This dish is a great low-carb alternative to pasta.
- You can add vegetables like spinach or bell peppers for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg