Healthy comfort food packed with over 30g of protein!! Pasta alternative that's delish!
Big on taste but low on carbs without sacrificing flavor! Truly a delicious meal! Yum yum!
Full recipe in video below
1 medium spaghetti squash
2 large garlic cloves minced
3/4 cup chicken broth low sodium
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup Parmesan cheese grated
3/4 cup plain nonfat Greek yogurt
2 cups cooked chicken breast shredded
1/4 cup light Mozzarella cheese shredded
Preheat oven to 375 F degrees F. Cut spaghetti squash in half lengthwise and scoop out the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30-40 minutes or until skin is dark and glossy and inside flakes with a fork. Don't overcook.
Remove from the oven and set aside to cool down until safe to the touch, about 15 minutes.
Meanwhile, preheat large skillet on medium heat. Add garlic and saute for 1-2 minutes, stirring frequently.
Add chicken stock, cornstarch, salt, pepper and whisk until smooth. Bring to a boil, reduce heat to low and simmer for 1-2 more minutes until sauce has thickened a bit.
Remove from the heat, add Parmesan cheese and whisk until smooth and cheese has melted. Add Greek yogurt and stir again until smooth. Add chicken and stir to combine.
Using a fork, separate spaghetti squash into strands leaving them inside the shells. Scoop chicken alfredo filling on top of each shell and gently move around with a fork to make the sauce settle deeper into the spaghetti squash.
Top each shell with 2 tablespoons of mozzarella cheese and place in a baking dish. Bake for 10 - 12 minutes and then broil until golden.
Stir the squash with a sauce a bit before serving and serve hot.
Recipe inspiration from ifoodreal.com