It’s been a great start to 2019 and I’m excited to see what the next 11 months have in store. As far as what’s in store for Kroll’s Korner, you will be getting more and more DINNER recipes for me. That is my main focus for the blog because YOU requested it. From a survey I sent out in my newsletter (pssst have you signed up for that yet?) and from a survey I hosted on my Instagram stories, the majority of you are here to find DINNER recipes! So, let’s do this! “Give the people what they want!”
This Spaghetti Squash Chicken Alfredo is:
Great for busy families or momsA crowd pleaser Easy and healthyAll made from scratch (no jar Alfredo here!)Creamy and delicious!
Spaghetti squash chicken alfredo ingredients
Here’s what you’ll need to make this healthy chicken alfredo recipe:
Cooked chicken breastsSteamed broccoliCooked spaghetti squashFresh parsley and sageUnsalted butterGarlicAll-purpose flourLow-sodium chicken brothHalf and halfLow-fat cream cheeseParmesanSalt and pepper
How to prepare spaghetti squash
Asking yourself, “How do you cook spaghetti squash?” Here’s the easiest way I know how to prepare spaghetti squash: Preheat your oven to 425 degrees F. Using a very sharp knife, cut about 1/2 inch off from the top and bottom of the spaghetti squash. Then, stand your spaghetti squash up on the flat surface/side you just created and cut the spaghetti squash in half. This is the hardest part — be very careful or ask for help! Once you cut it in half, scoop out the seeds (like a pumpkin!) and discard. Season with olive oil, salt, pepper and garlic salt. Place facing down (or skin side UP) on a baking sheet lined with foil. Bake for 30-45 minutes, or until you can easily poke a fork through the squash.
How to make spaghetti squash chicken alfredo
Once you’ve cooked the spaghetti squash and steamed the broccoli, this spaghetti squash alfredo will come together in no time. Start with the homemade chicken alfredo sauce. Saute the garlic in a little butter, then stir in the flour and cook it just enough to get rid of the raw flour taste. Whisk in the half and half, cream cheese, Parmesan, and chicken broth. Finally, stir in the cubed chicken and steamed broccoli. Fluff the spaghetti squash “noodles” up, then top each half of the squash with the healthy chicken Alfredo sauce.
How to cook a spaghetti squash in the Instant Pot (based on a 2 pound spaghetti squash):
Can I omit the chicken?
Of course! If you’re vegetarian or don’t have chicken on hand, you’re welcome to leave it out.
Can I add other veggies to the sauce?
I don’t see why not! Feel free to add whatever steamed veggies you’d like in to the homemade chicken Alfredo sauce.
Tips for making spaghetti squash chicken alfredo
To make this meal completely vegetarian, you can omit the chicken and use veggie broth instead of chicken broth. The flavor won’t be quite the same, but it should still be delicious. To cook the chicken beforehand, I seasoned it simply with lemon juice, salt, and pepper. Feel free to use any leftover chicken you have on hand. If you don’t want to serve this spaghetti squash Alfredo straight from the squash, you can scoop out the squash noodles instead.
More easy spaghetti squash recipes:
Lasagna Spaghetti SquashVeggie-Stuffed Spaghetti SquashSpaghetti Squash Egg NestsSimple Spaghetti SquashPumpkin Alfredo Sauce (I serve this over spaghetti squash)
If you make this recipe, I’d love for you to tag @krolls_korner so I can see your creations!
PIN THIS SPAGHETTI SQUASH CHICKEN ALFREDO FOR LATER!
