Easy Spaghetti Squash Alfredo
This Easy Spaghetti Squash Alfredo is prepared with a pre-made dairy-free sauce and loaded with veggies for a balanced meal.
Servings 5 servings
Calories 285kcal
Ingredients
- 1 whole spaghetti squash 3-4 pounds will work well.
- 1 tablespoon Primal Kitchen Organic Extra Virgin Olive Oil
- 1 pound skinless chicken breasts Cut into 1 inch chunks.
- salt and pepper to taste
- 1 pound jar Primal Kitchen No-Dairy Alfredo Sauce
- 3 cups fresh spinach
- 2 cups steamed broccoli
- 1/4 cup sundried tomatoes
Instructions
Instant Pot Spaghetti Squash
- Place the trivet (comes with the Instant Pot) in the Instant Pot.
- Add 1 cup of water to the pot.
- Place the spaghetti squash on the trivet. Cover, seal, and cook for 15 minutes on Manual > High Pressure Cooking.
- Quick release the steam when the pot indicates it has finished.
- Remove the squash. Allow it to rest for 10 minutes before cutting.
- Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
- Scoop out the seeds and flesh from the middle.
Microwave Spaghetti Squash
- Make cuts all around the spaghetti squash with a knife. Place in the microwave (medium-high) and microwave for 5 minutes.
- Open and flip the squash. Cook for an additional 5 minutes. Open and flip. Total cook time will be 15 minutes.
- Remove the squash. Allow it to rest for 10 minutes before cutting.
- Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
- Scoop out the seeds and flesh from the middle.
- Shred the squash using forks. Use paper towels to blot the strands and remove excess water.
Oven Spaghetti Squash
- Preheat oven to 425 degrees.
- Make cuts all around the spaghetti squash with a knife.
- Place foil onto a sheet pan. Add the spaghetti squash. Bake for 20 minutes.
- Flip the squash and bake for additional 20 minutes.
- Remove the squash. Allow it to rest for 10 minutes before cutting.
- Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
- Scoop out the seeds and flesh from the middle.
- Shred the squash using forks. Use paper towels to blot the strands and remove excess water.
Alfredo
- Heat a skillet on medium-high heat. Add the olive oil, chicken, salt, and pepper to taste to the pan.
- Cook the chicken for 4-6 minutes. Flip and cook the chicken until it is no longer pink.
- Lower the heat to medium. Add the alfredo sauce, spinach, steamed broccoli, and the sundried tomatoes to the pan.
- Stir and cook for 5-6 minutes until the sauce is combined and the spinach has wilted.
- Serve the chicken and cream sauce over the spaghetti squash.
Notes
For each method, I leave the spaghetti squash whole while it cuts. They are really difficult to slice into while unhooked. I don't want to risk cutting myself so that method is much easier.
Once the squash is cooked, I slice it horizontally. The strands from the squash run horizontally in circles inside. When you slice into it crosswise, you will get really long strands, similar to spaghetti or pasta.
I like to slice it in half, and then into smaller rings. There will be a lot of seeds inside that will need to be removed. I find it easier to remove those with this method.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 18g | Protein: 23g | Fat: 12g