This feels like one of those guilty pleasure meals, but is surprisingly not very calorie dense. When you are craving a rich, creamy pasta dish, I promise this will hit the spot.
Ingredients
1 spaghetti squash
1 head broccoli (or 1 bag of steamable florets)
1 small bag spinach
2 chicken breasts, cooked and shredded
1 jar of Alfredo (I like to use Bertolli light Alfredo)
Garlic salt
Pepper
Italian seasoning
parmesan cheese (optional)
Instructions
1) Preheat oven to 400
2) Slice spaghetti squash in half length wise and scrape out seeds
3) Rub inside of both halves with olive oil and season with garlic salt and pepper
4) Place face down on a greased baking pan and roast for 40 minutes
5) While spaghetti squash is in the oven, place broccoli and spinach in a microwave safe bowl with 2 tablespoons of water and cover with plastic wrap. Steam until tender
6) Remove spaghetti squash from the oven and use two forks to scrape the squash “noodles” from the shell . Decrease oven temp to 350.
7) Add squash to a pot on medium heat with Alfredo sauce, shredded chicken, broccoli, and spinach 8) Season to taste with garlic salt, pepper, and Italian seasonings
9) Place in a baking dish and top with optional parmesan cheese
10) Bake for 15-20 minutes or until warm all the way through
Enjoy!
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