Love alfredo but could do without the carbs? Spaghetti squash has the same texture as traditional noodles but without the guilt.
Check out our Test Kitchen video! https://www.youtube.com/watch?v=gRUWvolL5IEIngredients
1 Large Spaghetti Squash
2 - 6oz Boneless Skinless Chicken Breasts, cubed into 1-inch pieces
1 Jar Bertolli Light Alfredo Sauce
1-3 Cups hot water
1 TBSP Olive Oil
Preheat oven to 425 degrees.
Cut the spaghetti squash in half lengthwise. Scoop out all seeds and discard.
Place spaghetti squash open side down on a baking sheet. Place baking sheet in preheated oven. Pour cups of hot water onto baking sheet until the water reaches about 1/4 inch on the spaghetti squash.
Cook squash for 30-45 minutes until tender. To test if it's done, attempt to puncture the rind with a sharp knife. If it easily slices through the rind, the squash is ready. Remove the squash and set aside to cool slightly.
While squash is baking, heat a skillet over medium heat. Add 1 tablespoon of olive oil. Add the chicken to the skillet and cook until browned on each side and cooked through.
Add the jar of light alfredo sauce to the chicken and cook until heated.
When squash is cool enough to handle, hold squash over a large bowl and scrape out flesh using a fork. You can use all the squash up to the rind.
Dish up 1 cup of the cooked squash and top with 1/4 cup of the sauce and chicken.
Serve with a salad tossed with a vinaigrette dressing and enjoy!
- Calories 135
- Total Fat 5g
- Saturated Fat 2g
- Sodium 455mg
- Total Carbohydrates 12g
- Sugar 4g
- *Sodium can be lowered if you make your own alfredo sauce.