Easy Spaghetti Squash Alfredo
Ingredients
-
1
whole
spaghetti squash (3-4 pounds)
-
1
tablespoon
olive oil
-
1
pound
skinless chicken breasts (cut into 1 inch chunks)
-
to taste
salt
-
to taste
pepper
-
1
pound
jar Primal Kitchen No-Dairy Alfredo Sauce
-
3
cups
fresh spinach
-
2
cups
steamed broccoli
-
¼
cup
sundried tomatoes
Instructions
- Cook the spaghetti squash using your preferred method: Instant Pot, microwave, or oven.
- For the Instant Pot, place the squash on a trivet with 1 cup of water and cook on high pressure for 15 minutes.
- For the microwave, make cuts around the squash and microwave for 5 minutes, flip, and cook for another 5 minutes.
- For the oven, preheat to 425°F, make cuts around the squash, and bake for 20 minutes on each side.
- Once cooked, let the squash rest for 10 minutes, then cut crosswise to create long strands and scoop out the seeds.
- In a skillet, heat olive oil over medium-high heat, add chicken, salt, and pepper, and cook until the chicken is no longer pink.
- Lower the heat, add the alfredo sauce, spinach, steamed broccoli, and sundried tomatoes to the skillet.
- Stir and cook until the spinach wilts and the sauce is well combined.
- Serve the chicken and sauce mixture over the spaghetti squash strands.
Nutrition Facts (estimated)
Servings
5
Calories
285
Total fat
12g
Total carbohydrates
18g
Total protein
23g
Sodium
0mg
Cholesterol
0mg
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