Spaghetti is a favorite in most households with kids, but the traditional dish is loaded with carbs. Try this version with spaghetti squash and alfredo sauce to knock that carb count right down.
There are several methods to prepare spaghetti squash. One fast method is to poke holes in the skin with a fork, then set in a dish with a few tablespoons of water and cover with plastic wrap. Microwave for 10-20 minutes, depending on the size of the squash and the power of the microwave. Turn several times. When a fork goes in easily, it is done. Cut the ends off and slice it lengthwise, remove the seeds, then use a fork to shred the meat into spaghetti-like strands.
Spaghetti squash can also be roasted. Slice the squash in half lengthwise and remove the seeds. Brush with olive oil and add seasonings if you wish, then roast face up at 350° for 40-60 minutes. When cool enough to handle, shred the meat with a fork. This method gives more control over the degree of tenderness but takes longer.
Cookware, Pots/Pants, etc. You’ll Need
Here is a list of what you’ll need to prepare this recipe:
- 2 tablespoons butter
- 2 teaspoons garlic, minced (2 cloves)
- 1 teaspoon sage
- 2 tablespoons flour
- 1 cup chicken broth
- ½ cup half and half
- 4 oz cubed cream cheese
- ½ cup shredded Parmesan cheese
- ½ cup cooked chicken, shredded
- 2 ½ cups cooked spaghetti squash
- Salt, pepper, and parsley to taste
- One fast method is to poke holes in the skin with a fork, then set in a dish with a few tablespoons of water and cover with plastic wrap. Microwave for 10-20 minutes, depending on the size of the squash and the power of the microwave. Turn several times. When a fork goes in easily, it is done. Cut the ends off and slice it lengthwise, remove the seeds, then use a fork to shred the meat into spaghetti-like strands.
- Spaghetti squash can also be roasted. Slice the squash in half lengthwise and remove the seeds. Brush with olive oil and add seasonings if you wish, then roast face up at 350° for 40-60 minutes. When cool enough to handle, shred the meat with a fork. This method gives more control over the degree of tenderness but takes longer.
- Put butter in skillet to melt over medium heat. Stir in the garlic and sage, and stir over heat for one minute. Mix in flour and stir constantly over the heat for one minute. Add chicken broth, and then add half and half. Add cubed cream cheese and shredded cheese. Stir over heat until mixture is smooth and free from lumps.
- Stir in shredded, cooked spaghetti squash. Mix to coat completely with sauce. Add shredded chicken. Mix thoroughly. Continue cooking until mixture is completely heated through. Taste, and add remaining seasonings to finish the dish.
