Chicken Alfredo Spaghetti Squash

387 calories

  • 2 cups Squash, spaghetti – 90 calories
  • 6 oz Chicken breast, boneless, skinless, raw – 190 calories
  • 1 cup spinach- 7 calories
  • ¼ cup Alfredo sauce – 100 calories
  • ¼ tsp Pepper – 0 calories


  1. Preheat oven to 400 degrees F.
    Slice spaghetti squash in half
  2. Scoop out seeds from center of spaghetti squash.
  3. Line a baking sheet with parchment paper, spray it with an oil spray.
  4. Bake spaghetti squash, cut side faced down, for 35 minutes.
  5. Shred spaghetti squash with a fork when it has cooled down for a few minutes. Place spaghetti squash strands into a bowl.
  6. Spray pan with an oil spray. Cube chicken.
  7. Cook chicken in the pan for ~7 mins on medium heat, or until cooked through. Add in spinach and Alfredo sauce for ~1 minute, until Alfredo sauce has also heated up and spinach is wilted.
  8. Add chicken and Alfredo Spinach sauce to the bowl with the spaghetti squash. Mix all contents around so evenly mixed. Top with pepper.
  9. Use a dairy-free Alfredo or pesto for dairy free

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