I discovered a new healthy and easy recipe! Skinny spaghetti squash alfredo can be made with or without chicken on top depending on your dietary needs. I chose to include chicken in mine since my boyfriend refuses to eat anything without meat…lol
1 medium-sized spaghetti squash
1 Tablespoon butter
2 Tablespoons flour
1 cup milk
1 Tablespoon cream cheese or cream cheese
1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 handfuls frozen, pre-cooked chicken breast (optional)
Paprika and fresh parsley, for optional garnish
Preheat oven to 350 degrees F.
First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour.
Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center.
For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.
Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and cooked chicken breast strips and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.
Top each half with a pinch of paprika and fresh chopped parsley, if desired. Serve hot.