Chicken Alfredo Spaghetti Squash Casserole Whole30 Paleo Low Carb Gf Food
CHICKEN AND SPAGHETTI SQUASH ALFREDO
Decadent Alfredo sauce mixed in with spaghetti squash and chicken. I am not a girl who likes to eat veggies and I found this to be delicious!
Provided by Deb Ford
Categories Chicken Alfredo
Time 1h5m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 706.5 calories, Carbohydrate 26.4 g, Cholesterol 196.6 mg, Fat 56.4 g, Protein 28 g, SaturatedFat 30.4 g, Sodium 496.2 mg, Sugar 0.2 g
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