Chicken and Spinach Spaghetti Squash Alfredo Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on the baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shreds into strands with a fork.
• STEP 3.While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
• STEP 4.In the same skillet, add the garlic and cook for 1 minute until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat.
• STEP 5.Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Add the spaghetti squash strands to the skillet with the spinach and garlic.
• STEP 6.In a small bowl, whisk together the Greek yogurt, Parmesan cheese, and salt. Pour the mixture over the spaghetti squash and spinach in the skillet. Toss everything together until well combined.
• STEP 7.Return the skillet to low heat and cook for an additional 2-3 minutes, until the sauce is heated through.
• STEP 8.Slice the cooked chicken into thin strips and add it to the skillet. Toss everything together gently.
• STEP 9.Serve the Chicken and Spinach Spaghetti Squash Alfredo warm, garnished with additional Parmesan cheese and fresh parsley, if desired.

Cooking Tips

• Make sure to roast the spaghetti squash until it is tender enough to easily shred into strands with a fork.
• You can customize this dish by adding other vegetables such as mushrooms or cherry tomatoes.
• Feel free to adjust the amount of garlic and Parmesan cheese according to your taste preference.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the leftovers in a skillet over low heat, stirring occasionally.
• This dish is best served fresh, but you can also enjoy it cold as a pasta salad.