I love spaghetti squash. It’s so good for you, too.
So when one of my best friends sent me this recipe, I knew I’d have to try it. A healthier version of alfredo? Sign me up.
I modified it to include vegetables. Because we all need to eat more vegetables. Give this a shot. It’s worth it.
*Chicken Vegetable Spaghetti Squash with Greek Yogurt Alfredo
1 medium/large spaghetti squash, cut in half lengthwise and seeds scooped out
Brush with olive oil, garlic, salt and pepper. Roast on a baking sheet for 30-45 minutes (or until tender) in a 400 degree oven.
Allow to cool for 10-15 minutes (and while preparing the following below), then use a fork to separate the squash into its spaghetti-like strands.
2-3 chicken breasts, cubed, cooked and set aside.
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 big handfuls of spinach
Sautée together with olive oil, salt and pepper.
3/4 cup chicken stock
2 tsp cornstarch
Whisk together, bring to a boil, reduce heat and simmer until thickened.
Remove from heat and stir in:
1/2 cup parmesan cheese
3/4 cup plain Greek yogurt
Mix spaghetti squash, chicken, sautéed vegetables and greek yogurt alfredo sauce together.
Spread into 9×13 pan, top with 1/2 cup feta cheese.
Bake for 10 minutes in 375 oven.
*Original recipe from iFOODreal.com and modified by Intentionally Refined.