I love to experiment with cooking and play around with as many ingredients as possible. However, sometimes I just want a zero-fuss, easy dinner. This is one of those recipes!
There are always new and trendy low carb pasta substitutes to try. BUT, I am a spaghetti squash lover and firmly believe that it always has been, and always will be, the superior alternative option. I said it.
2 Servings:
Ingredients:
1 Spaghetti squash (yielding 3 cups once cooked - 6 greens)
1 lb raw thin sliced chicken breast (6 oz per serving once cooked - 2 leaners)
1/4 cup Raos Alfredo sauce (2 healthy fats)
Cooking spray (1 condiment)
1/4 Tsp salt (1 condiment)
1/2 Tsp pepper (1 condiment)
1/2 Tsp garlic powder (1 condiment)
2 tbsp parm cheese (2 condiments)
Directions:
Preheat oven to 400.
Halve spaghetti squash long-ways and scoop out the seeds. Spray with cooking spray, play open side down on cooking sheet, poke a few holes with fork.
Roast spaghetti squash for 40 minutes.
Meanwhile, heat cast iron pan on medium heat.
Spray chicken and season with salt, pepper, and garlic powder.
Cook chicken on cast iron pan for 3-5 minutes, flip, cook for another 1-2 minutes depending on width. Chicken should be cooked through with juices running clear. Let rest for 5-10 minutes after cooking.
Once spaghetti squash is roasted, let cool and then scoop out with a fork.
Mix alfredo sauce and parm cheese in with spaghetti squash.
Top with chicken and enjoy!