Skinny Spaghetti Squash Chicken Alfredo - a lower-carb dinner that can be made in just 30 minutes if you roast the spaghetti squash the night before. I'll show you how to make a super tasty, rich-tasting Alfredo sauce that is lighter in calories and fat.
Preheat the oven to 400F. Brush a 2.5-3 quart baking dish with olive oil.
In a medium-sized sauce pan, heat 2 tablespoons olive oil. Add the minced garlic, and sauté for 2-3 minutes over low-medium heat, making sure the garlic does not burn.
Add a splash of the chicken broth, then add 3 tablespoons of flour while constantly whisking, to prevent clumps. Continue whisking as you add the rest of the chicken broth, milk, and about ¾ cup Parmesan cheese. Bring to a simmer, and allow to simmer for 5 minutes, or until the sauce thickens. Stir in the fresh herbs. Carefully taste the sauce and see if it needs any salt (it might not, thanks to the chicken broth and Parmesan cheese). Set aside.
Sear the chicken in another pan while the sauce is simmering: Season the thinly sliced chicken generously with Italian seasoning and salt. Heat 1 tablespoon of olive oil in a large skillet and add the chicken, making sure that it is in one layer. Cook over high heat for 2-3 minutes, or until the chicken browns a little. Stir the chicken, and cook for another 3-5 minutes, or until the chicken is fully cooked. Remove from heat.
Use a fork to scrape out all the spaghetti squash "noodles" form the squash.
In a large heat-proof bowl, combine the spaghetti squash "noodles," skinny Alfredo sauce, and cooked chicken. Mix well. Transfer this to the oiled baking dish. Top with halved grape tomatoes and the remaining cheese (¼ cup grated Parmesan and ½ cup grated mozzarella cheese).
Bake at 400F for 15 minutes, or until the cheese is melted and everything is heated through and bubbling. Serve warm.
Notes
I recommend using freshly grated Parmesan cheese instead of the packaged grated Parmesan cheese. It has the most flavor!
I recommend using a combination of fresh parsley and basil leaves, if you have both available. In a pinch, dried parsley and basil will work - about 1 teaspoon each is a good start