Chicken Alfredo Spaghetti Squash

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sage

  Spices, ground

  1 tsp or 0.7g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Half and half cream

  Fluid

  ½ cup or 121g

• Cream cheese

  Low fat

  4 oz or 113g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Parsley

  Raw

  1 tbsp or 4g

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

Directions

1. Preheat oven to 375 degrees F. Line a baking sheet with oil and spray with non-stick spray. Cut squash in half and drizzle with olive oil, salt, and pepper, to taste. Place on the baking sheet cut side down and bake for 30-45 minutes until tender. Once tender, shred and set aside.
2. Dice chicken into large bite sized cubes. Sauté in oil in a pan over medium-high heat until cooked through and no longer pink. Set aside.
3. Melt butter in a skillet over medium heat.
4. Add garlic and sage and cook for about one minute.
5. Stir in the flour and cook for about one minute, stirring constantly.
6. Whisk in the chicken broth and then the half and half.
7. Stir in the cream cheese and Parmesan cheese until smooth.
8. Add the cooked shredded spaghetti squash and the cooked shredded chicken. Cook until heated through.
9. Taste the chicken alfredo spaghetti squash. Then, season with salt, pepper and parsley.

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