Skinny Alfredo Spaghetti Squash

I’ve seen it, heard about it, and I just HAD to try it. You know what I’m talking about….spaghetti squash!! I can’t even tell you how excited I was when I picked up a spaghetti squash at whole foods. I went off of this recipe, which appealed to me because it was a lighter recipe! I did change it a bit by adding chicken and spinach:

1 medium-sized spaghetti squash

1 chicken breast

1 cup spinach

1/2 cup cut up veggies (I used some zucchini, green onions, and yellow squash I had in the fridge)

1 Tablespoon butter

3 cloves of garlic, finely minced

2 Tablespoons flour

1 1/2 cups milk

1 Tablespoon cream cheese

1 cup freshly grated Parmesan cheese

Salt and pepper to taste

Crushed red pepper flakes and fresh parsley, for garnish

First things first, I preheated my oven to 350 degrees. I then cooked my spaghetti squash by cutting it in half length-wise, placing it skin side up in a glass tray, and filling the tray with a centimeter of water. I let it cook for about 40 minutes, then pulled the squash out and let it cool.Image.

Once it was cooled, I shredded the squash with a fork and began on the sauce. I cooked the chicken breast while the squash was in the oven, and put it aside as I started the sauce. I melted the butter butter in a small pot over medium-low heat. Once it was hot, I added garlic and sautΓ©d the mixture for a couple minutes. Whisking in the flour, I cooked it for another minute while stirring until no lumps remained. I then added the cream cheese and stirred until it was smooth.

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The last step was to remove the sauce from the heat, and stir in the spinach, parmesan, salt and crushed red pepper.

I then poured half of the mixture into each shredded spaghetti squash, and BAM! I could not have been happier with how this recipe turned out! It is healthy, delicious, and filling πŸ˜€

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