When was the last time you had chicken alfredo? I don’t think I’ve had that decadent dish since my high school days! It always felt like a tough recipe to makeover into something healthy and believe me, I tried, but cauliflower-alfredo sauce just didn’t seem to do the trick. But I’m very excited to say that my alfredo days officially are back, because I found a dairy-free sauce that is made with the healthiest, most simple ingredients, and I’m going to pour it on everything! Starting with this spaghetti squash, which is stuffed with onions, garlic, chicken breast, kale, and the alfredo of course! Say hello to your new favorite weeknight dinner!
This recipe is super hearty and delicious and tastes way more decadent than it is… the best type of recipe if you ask me! Considering most of my recipes are usually done within 30 minutes, this one can feel a little more time-consuming, since roasting the squash can take about 45 minutes (the whole recipe is about an hour). But there are definitely some ways to save some time on it! A few tips:
- You can make the spaghetti squash the day before, shred it into strands, and store it in the fridge until you’re ready to make the recipe. Don’t forget to save the squash shells if you want to stuff them with the filling mixture! Otherwise you could always mix the filling and bake it in a casserole dish.
- You can also make the squash in the Instant Pot! Just pour 1 cup of water into the base of the IP, add the halved and cleaned squash on the trivet rack, and cook at high pressure for 7 minutes. Then do a manual release when the time is up, remove the squash, and set aside to cool until you’re able to handle and shred it into “spaghetti”.
- Use a pre-cooked rotisserie chicken. Or make the chicken in advance. Then all you have to do is mix all of the filling together, stuff it in the squash, and bake it. If you’re doing that, allow some extra time to heat everything in the oven (you’ll want to bake it for about 15 or so minutes on 350°F) before you broil it.
Ingredients
1 spaghetti squash, halved lengthwise & seeds removed
1 bunch Tuscan kale, stems removed & leaves chopped
2 tbsp extra virgin olive oil
1/2 onion, chopped
2 garlic cloves, minced
2 organic chicken breasts, cut into bite-sized pieces
1/2 cup @primalkitchenfoods No Dairy Alfredo Sauce
Sprinkle of your favorite organic cheese, I used mozzarella
Salt & pepper to taste
2 tbsp fresh parsley, chopped
Makes 2 spaghetti squash “boats”. These are super filling and will likely allow for leftovers!
- Cook the spaghetti squash. Pre-heat to 400°F and prepare a baking sheet with parchment paper. Spray or brush the halved, seeded spaghetti squash with avocado oil and season with salt & pepper. Place squash cut-side down and bake in the oven for 40-45 minutes or until tender. Allow to cool. When it’s cool enough to handle, gently scrape the squash into a bowl with a fork to remove “spaghetti” strands. Careful not to pierce the outer shell of the squash since we will be stuffing everything back in there at the end.
- When you have about 10 min remaining on the squash, start cooking the stuffing. Warm 2 tbsp extra virgin olive oil over medium heat in a large skillet. Sauté chopped onion until fragrant, about 3 minutes. Add garlic & sauté another minute.
- Add chicken. Season with salt and pepper and cook until just cooked through, about 6-7 minutes or so depending on the size of your chicken pieces (internal temp should be 165°F). Add in the kale for the last minute and sauté until it’s cooked down. Turn off heat. Add 1/2 cup @primalkitchenfoods alfredo sauce and stir together.
- Then add the shredded spaghetti squash into the pan and mix everything together. Season with salt & pepper.
- Transfer the spaghetti squash / chicken mixture back into the two squash shells. Top with a generous sprinkle of your favorite cheese.
- Place the stuffed squash back on the baking sheet and place in the oven under the broiler until the cheese is melted and golden. Watch it carefully so it doesn’t burn! You only need a minute or so on broil.
Enjoy!
