Chicken and Spinach Spaghetti Squash Alfredo

why make this recipe

This dish mixes roasted spaghetti squash with a creamy Alfredo sauce, chicken, and fresh spinach. It is light, tasty, and lower in carbs than pasta. Read the site terms and conditions if you want more on recipe use.

how to make Chicken and Spinach Spaghetti Squash Alfredo

Roast the squash, make the sauce, then mix the squash strands with chicken and spinach. Keep heat medium and stir until the cheese melts. For recipe notes, see our recipe terms and conditions.

Ingredients :

• 1 spaghetti squash
• 2 cups cooked chicken, diced
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil

Directions :

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
3. Meanwhile, in a pan, heat olive oil over medium heat and sauté the garlic until fragrant.
4. Add the cooked chicken and fresh spinach, cooking until the spinach wilts.
5. Pour in the heavy cream and bring to a simmer. Add Parmesan cheese and stir until melted and combined.
6. Once the spaghetti squash is cooked, scrape out the strands with a fork and mix with the chicken and Alfredo sauce. Serve warm.

introduction

This recipe gives you a creamy, comforting meal with a veg swap for pasta. The squash makes a nice noodle-like base. Check the terms and conditions for any site rules about saving or sharing recipes.

how to serve Chicken and Spinach Spaghetti Squash Alfredo

Spoon the squash and sauce into bowls and serve hot. Add extra Parmesan or black pepper on top. You can serve it with a simple green salad or garlic bread. For serving tips and notes, read the terms and conditions.

how to store Chicken and Spinach Spaghetti Squash Alfredo

Cool the dish to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 3 days. Reheat gently on the stove or in the oven to keep the sauce smooth. See the terms and conditions for storage reminders.

tips to make Chicken and Spinach Spaghetti Squash Alfredo

• Roast the squash until tender but not mushy to keep strands separate.
• Use freshly grated Parmesan for the best melt and flavor.
• Warm the cream before adding cheese to help it melt smoothly.
• Taste and adjust salt and pepper at the end.

variation (if any)

• Use turkey or shrimp instead of chicken.
• For a lighter sauce, use half-and-half instead of heavy cream.
• Add mushrooms or sun-dried tomatoes for more flavor.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before adding to the pan.

Q: Can I make this ahead and reheat?
A: Yes. Store in the fridge for up to 3 days and reheat gently on low heat.

Q: Is this dish low carb?
A: Yes. Spaghetti squash has fewer carbs than regular pasta and gives a similar texture.

Q: Can I freeze it?
A: You can freeze, but the texture may change. Thaw in the fridge and reheat slowly.

Conclusion

For the original recipe and more details, visit Chicken and Spinach Spaghetti Squash Alfredo – Recipe Runner.

Chicken and Spinach Spaghetti Squash Alfredo

A creamy and comforting dish that substitutes pasta with roasted spaghetti squash, combined with chicken and spinach in a rich Alfredo sauce.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 whole spaghetti squash
• 2 cups cooked chicken, diced
• 2 cups fresh spinach
• 1 cup heavy cream for a lighter option, use half-and-half
• 1 cup grated Parmesan cheese preferably freshly grated for best flavor
• 2 cloves garlic, minced
• to taste salt
• to taste pepper
• as needed olive oil for roasting and sautéing

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
3. Place cut-side down on a baking sheet and roast for 30-40 minutes, until tender.

Cooking

1. In a pan, heat olive oil over medium heat and sauté the garlic until fragrant.
2. Add the cooked chicken and fresh spinach, cooking until the spinach wilts.
3. Pour in the heavy cream and bring to a simmer.
4. Add Parmesan cheese and stir until melted and combined.
5. Once the spaghetti squash is cooked, scrape out the strands with a fork and mix with the chicken and Alfredo sauce. Serve warm.

Notes

Roast the squash until tender but not mushy to keep strands separate. Warm the cream before adding cheese to help it melt smoothly. For serving, add extra Parmesan or black pepper on top.