Alfredo-ish Spaghetti Squash

Serves

4

Prep Time

15 Minutes

Cook Time

25-30 Minutes

Print

If you love creamy Alfredo but want something a little lighter (and veggie-packed), this recipe is your new go-to! Instead of traditional pasta, we’re using roasted spaghetti squash to cut down on the carbs. The “-ish” in Alfredo-ish? We’re making a creamy, cheesy sauce without using heavy cream and butter by the cupful—so it’s comforting but won’t weigh you down.

This dish is perfect for a weeknight dinner or meal prep, and it sneaks in extra veggies while still tasting indulgent.

Ingredients

2 spaghetti squash
2 tablespoons SOOC Tuscan Herb olive oil
1 roasted chicken, torn apart
3 tablespoons garlic, minced
1 cup chicken broth
1 cup milk
1 cup mozzarella cheese
1 cup parmesan cheese
Salt and pepper

Directions

Grab a parchment lined sheet pan. Slice squash down the middle and takeout seeds. Cover with olive oil, salt, and pepper and place facedown on sheet pan. Bake at 400 degrees for 20-30 minutes depending on the size of the squash.

Heat a medium sized pan over medium heat. Add in olive oil and place garlic into pan and cook for 5 minutes. Add milk and cheese and stir until melted. Add chicken, salt and pepper and combine. Add more cheese if needed.

Flip spaghetti squash over and use a fork to scrape out squash. Top with chicken and sauce and mix. Top with more cheese if desired and bake for another 5-10 minutes until cheese is brown and bubbling. Eat right away.