Chicken Alfredo Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 2 chicken breasts, shredded
- 2 Tbsp olive oil
- 15 oz Alfredo sauce (I used roasted red pepper)
- 1/4 cup parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Line a baking dish/cookie sheet with foil.
- Cut spaghetti squash in half lengthwise taste (you may need to microwave spaghetti squash for 5 minutes to ease cutting). Scoop out all seeds and coat the inside with olive oil, salt and pepper to. Arrange the boats cut side down in the baking dish and cook for 50 minutes, or until boats are soft and insides are easily shredded.
- While the boats are cooking, cut two chicken breasts in half. Bring 4 quarts water to boil and add chicken, boiling for 20 minutes or until chicken is cooked thoroughly.
- Using a Kitchenaid with paddle attachment or a fork, shred chicken.
- In a large bowl, mix shredded chicken, alfredo sauce, parmesan cheese, and salt and pepper to taste. Set aside.
- When the spaghetti squash boats are done, let cool for 5 minutes. Using a fork, shred the inside away from the skin to form “noodles”, being careful not to tear any holes in the skin.
- Turn the oven to a low broil. Divide the chicken and alfredo sauce mixture between the two spaghetti squash boats. Sprinkle with mozzarella cheese. Broil for 5-10 minutes. Be sure to watch carefully, as the cheese will burn easily at a broil.
- Scoop and serve immediately.
Notes
*Garnish with red pepper flakes or chopped parsley for added heat and flavor.