Spaghetti Squash Tuscan Chicken Alfredo

The original recipe called for heavy cream and parmesan, I used far free half & half and romano. I seasoned the chicken with italian seasoning and some balsamic vinegar.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°. Cut the spaghetti squash in half and drizzle with olive oil, salt and pepper. Bake for 45-50 min.

Step 2

When the squash is almost done, cook the chicken (I used an air fryer - italian seasoning + balsamic vinegar). Once finished, set aside and dice.

Step 3

Once the spaghetti squash is done, remove from oven and let cool as much as possible. Shred with a fork.

Step 4

Add olive oil to pan and saute the Shallots and crushed garlic. Add the sundried tomatoes and cook for another 2 minutes or so.

Step 5

Add the heavy cream and cook until hot and bubbly. Turn the heat down and add the parmesan and spinach.

Step 6

Add the spaghetti squash and chicken and stir until all combined. Enjoy!