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Serving size: six
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One spaghetti squash, three chicken breasts, fifteen ounces alfredo sauce, one fourth cup parmesan cheese, one cup mozzarella cheese, six tablespoons olive oil, chi flakes to taste, salt and pepper to taste
Directions:
1. Adjust oven temperature to 375°F. Foil line a baking dish or cookie sheet.
2. Cut spaghetti squash half lengthwise; to make cutting easier, microwave it for five minutes.
3. Remove all seeds and sprinkle olive oil, salt and pepper within.
4. Arange squash boat cut side down in the baking dish and bake for 50 minutes or until boat is mushy and insides are easily shredded.
5. Boil two quarts of water then add chicken.
6. Boil until chicken is cooked completely and no longer pink inside 20 minutes or longer.
7. Cool chicken; then, fork shreds
8. In a bowl, combine shredded chicken, alfredo sauce, parmesan cheese, salt and pepper. Save away.
9. Let the spaghetti squash boat cool for five minutes when finished. Carefully not to rip any holes in the skin, shred the inside away from the skin with a fork to create “noodles.”
10. Set the oven to low broil.
11. Spoon mixture of chicken and Alfredo sauce over spaghetti squash boat.
12. Under broil for five to ten minutes, sprinkle with mozzarella cheese. Watch closely; the cheese may burn readily under a broil.
13. Top with crushed red pepper flakes.
14. Like!
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Serving calls for 405 cals, 12g carbohydrates, 10g net carbs, 18g protein, 31g fat.
This creamy Chicken Alfredo Spaghetti Squash is the ideal answer if you’re yearning for the rich and comforting flavours of Chicken Alfredo but yet want to stick to your keto goals. This recipe creates a low-carb supper that doesn’t sacrifice flavour or enjoyment by combining the rich, cheesy sauce of a traditional Alfredo with delicate chicken and the distinct texture of spaghetti squash.
The perfect ketogenic alternative to regular pasta is spaghetti squash. This adaptable vegetable cooks into soft, spaghetti-like noodles that provide a similar flavour without the high carbohydrate content. Spaghetti squash is a nutrient-dense substitute for pasta since it is low in carbs and high in fibre, vitamins, and minerals. Its subdued flavour highlights the dish’s rich, cheesy undertones and blends well with the creamy Alfredo sauce.
Rich, silky, and flavourful, the sauce is made with heavy cream, butter, Parmesan cheese, and a smidgeon of garlic. The Parmesan cheese offers a sharp, salty edge that balances the richness of the cream, while the heavy cream and butter provide a creamy base that’s perfect for a ketogenic diet. The flavour profile of the sauce is enhanced by the delicate, aromatic warmth that garlic adds to it.
Just cut the spaghetti squash in half, scoop out the seeds, then bake it until it’s soft. After cooked, scrape out the strands with a fork; they should come away from the squash’s shell easily and resemble spaghetti noodles. Next, a good dollop of Alfredo sauce is mixed with the squash to coat every strand in delicious creamy bliss.
To let the flavours of the Alfredo sauce shine through, you can use either grilled or sautéed chicken breast that has just been lightly seasoned with salt and pepper. The meal is made sufficiently fulfilling to serve as a main course thanks to the chicken, which adds a robust, protein-rich ingredient.
The dish is prepared when the Alfredo sauce is combined with the spaghetti squash and chicken. Think about adding more Parmesan cheese, fresh parsley, or a dash of spicy red pepper flakes to give it a little more taste.
This delectable low-carb version of a traditional Italian dish, made with creamy chicken Alfredo spaghetti squash that is keto-friendly, is a filling and gratifying supper that will keep you feeling full and content. This dish is guaranteed to become a mainstay in your recipe collection, regardless of whether you’re on a ketogenic diet or simply searching for a healthier version of a well-loved favourite.