Looking for a low carb comfort dish? This low carb chicken mushroom alfredo is served over cooked spaghetti squash, and is such a comfort dish! A super light, creamy, and flavorful chicken alfredo dish, that is low carb, and packed with fiber, and even protein. This recipe could become your new favorite way to eat chicken alfredo, in a lighter version.
So many people have jumped on the low carb train, in trying to make better choices in the meals they are serving their families. You can still create wholesome and tasty meals without all the empty carbs, and this dish is proof. You will get similar tastes of a chicken alfredo, that has an excellent fiber packed squash that will replace the pasta that you would typically pair with your alfredo. Plus adding in the mushrooms and spaghetti squash adds so many nutrients to this dish, it is a no-brainer not to want to make this.
Spaghetti squash is so versatile and really can give you a stunning presentation factor when you serve it up. Alfredo style, tomato-based sauces, you name it, they all look elegant. Whether you cut your squash in half and serve it as a bowl or stir it in a pan with the other ingredients, spaghetti squash offers that elegant look. If you are still new on the spaghetti squash train, hop on and test out all different recipes, you will be amazed at how many ways you can serve this hearty squash.
How to Pick Ripe Spaghetti Squash
The key to this recipe is using a ripe, spaghetti squash. If you are new to using spaghetti squash in your diet, you might need help in picking out a good one at the store. You want to look for spaghetti squash that are dry, firm to the touch, and don’t show that there are any soft spots or cracks in the squash. Another great tip is pick up a few of the squash to get a feel of their weight. Find a squash that feels heavy for its size.
I once picked a bad one, and let’s just say my meal didn’t turn out because the squash I think sat on the shelf at the store a bit too long and had to get tossed out. Learn from my mistakes and learn to pick that ripe spaghetti squash every time.
So don’t wait any longer, grab some ingredients and give this delicious and lighter chicken alfredo recipe a try!
| Servings |
|
- 1 lb chicken breasts cut into small pieces
- 1 cup cauliflower, cooked, diced. (optional but I like how it “bulks” the recipe chicken breasts cut into small pieces
- 2 cups spaghetti squash, cooked
- 2 eggs, beaten
- 2 cups mushrooms, fresh, diced
- 1 jar alfredo sauce, prepared
- 1 tsp salt and pepper
- 1 cup shredded parmesan
- 1 tbsp oil
- 1 tsp garlic
- as desired salt and pepper
Ingredients
|
|
- Preheat the oven to 350 Grease a 7 x 11 baking dish In a bowl, mix together the spaghetti squash, egg, ½ c parmesan cheese, salt, and pepper.
- Pour it into the baking dish and bake for 30 – 35 minutes or until the center is set. Remove from the oven and sprinkle the remaining cheese over the top. Let cool slightly.
- In a frying pan, add the oil, chicken, cauliflower, mushrooms, salt, pepper and garlic together. Saute until soft and the chicken is cooked through. Add the alfredo sauce and mix through. Simmer for 10 – 15 minutes. Meanwhile, cut the spaghetti squash into squares and plate one piece per serving
- Spoon the chicken mixture over the top of the spaghetti squash square. Enjoy!