Description

This dish presents tender strands of roasted spaghetti squash, offering a light and satisfying alternative to traditional pasta. It is generously coated in a rich, creamy Alfredo sauce, featuring succulent pieces of seasoned chicken and vibrant wilted spinach. The combination delivers a harmonious blend of savory flavors and comforting textures, finished with a sprinkle of fresh herbs.

Ingredients

Scale

1 medium spaghetti squash (about 3 lbs)
2 tablespoons olive oil, divided
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 cloves garlic, minced
5 oz fresh spinach
1 1/2 cups heavy cream
1 cup grated Parmesan cheese, plus more for serving
1/4 cup chicken broth
1/4 teaspoon nutmeg (optional)
Fresh parsley, chopped, for garnish

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Instructions

Roast Spaghetti Squash: Preheat oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil, season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on a baking sheet and roast for 35-45 minutes, or until tender. Once cool enough to handle, use a fork to scrape out the spaghetti-like strands into a large bowl.
Cook Chicken: While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet or pan over medium-high heat. Add the chicken cubes, season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
Sauté Aromatics and Spinach: In the same skillet, reduce heat to medium. Add minced garlic and cook for 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes.
Prepare Alfredo Sauce: Pour in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low. Stir in the Parmesan cheese until melted and the sauce is smooth and slightly thickened. Season with nutmeg, if using, and adjust salt and pepper to taste.
Combine and Serve: Add the cooked chicken and spaghetti squash strands to the Alfredo sauce in the skillet. Toss gently to combine, ensuring everything is well coated. Heat through for 2-3 minutes.
Garnish with fresh chopped parsley and serve immediately, with extra Parmesan if desired.

Notes

For easier cutting, microwave the whole spaghetti squash for 3-5 minutes before slicing.

Ensure the spaghetti squash is not overcooked to maintain its pleasant texture.

Freshly grated Parmesan cheese melts smoother and provides a superior flavor compared to pre-shredded varieties.

If the sauce becomes too thick, a splash more chicken broth or cream can be added to achieve the desired consistency.

Prep Time: 20 minutes
Cook Time: 50 minutes

Nutrition

Calories: 550 kcal (estimated)
Fat: 35 g (estimated)
Carbohydrates: 25 g (estimated)
Protein: 40 g (estimated)