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In today's fast-paced world, the notion of healthy eating is more than just a trend; it's a lifestyle choice that many are embracing. As people become increasingly aware of their health, the demand for low-calorie recipes that do not compromise on taste has surged. Enter spaghetti squash, a fantastic vegetable that has revolutionized the way we think about pasta. This delightful squash is not only a nutritious alternative but also a versatile ingredient that can absorb flavors beautifully, making it a perfect base for a myriad of dishes.

Low-Calorie Chicken Alfredo Spaghetti Squash Recipe

Discover the delightful world of healthy eating with our Creamy Dreamy Low-Cal Chicken Alfredo Spaghetti Squash recipe. This dish offers a deliciously creamy alternative to traditional Alfredo while cutting down on calories. Using spaghetti squash as a nutritious pasta substitute, this recipe is packed with flavor and is easy to make. Perfect for anyone looking to enjoy a satisfying meal without the guilt, it's not only nutritious but also versatile, perfect for customizing to your tastes. Enjoy a wholesome dinner that's sure to impress!
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Ingredients
  

1 medium spaghetti squash

1 lb boneless, skinless chicken breast, diced

2 tablespoons olive oil

2 cloves garlic, minced

1 cup unsweetened almond milk (or low-fat milk)

1 tablespoon cornstarch

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: Red pepper flakes for a little heat

Instructions
 

Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with a little olive oil, then season with salt and pepper. Place cut-side down on a baking sheet. Roast for 30-40 minutes until tender.

    Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Cook until the chicken is golden brown and cooked through, approximately 5-7 minutes. Remove from skillet and set aside.

      Make the Alfredo Sauce: In the same skillet, lower the heat and add minced garlic, sautéing until fragrant (about 1 minute). In a small bowl, whisk together the almond milk and cornstarch until smooth. Pour this mixture into the skillet, stirring continuously. Allow it to simmer for 3-4 minutes until slightly thickened.

        Incorporate Cheese: Stir in the grated Parmesan cheese, continuing to stir until melted and the sauce is creamy. If the sauce is too thick, add a splash more of almond milk to reach your desired consistency.

          Combine Chicken and Spaghetti Squash: Once the spaghetti squash has finished roasting, carefully use a fork to scrape out the strands into the same skillet with the Alfredo sauce and cooked chicken. Toss gently to coat everything evenly.

            Serve: Plate the creamy chicken Alfredo spaghetti squash and sprinkle with fresh parsley and optional red pepper flakes for a bit of heat. Enjoy your guilt-free indulgence!

              Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4