Keto Chicken Alfredo Spaghetti Squash Boats
Savor the creamy goodness of Keto Chicken Alfredo Spaghetti Squash Boats—a perfect low-carb dinner solution that's big on flavor!
Equipment
- - Oven
- Skillet
- Knife
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 2 tbsp olive oil
- 3 breasts boneless chicken
- to taste salt and pepper
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 tbsp butter
- 1/2 tsp garlic powder
- fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Roast cut-side down on a baking sheet for 30-40 minutes until tender.
- While baking the squash, heat olive oil in a skillet over medium heat. Season chicken with salt, pepper, and garlic powder. Cook for 5-7 minutes per side until done. Remove to rest and slice thinly.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté. Pour in heavy cream, bring to a simmer, add Parmesan, and stir until sauce is thick.
- Scrape squash with a fork to create strands. Fill each half with sliced chicken and pour Alfredo sauce. Bake in oven another 5-10 minutes.
- Garnish with parsley and serve the squash boats warm.
Notes
Store unused boats in the fridge for up to 3 days and reheat in the oven for best results.