2 Servings 60 min Cook
2 1/2 Cup Squash
1 Dash Salt
1 Dash Pepper
1 Tbsp Olive Oil
8 Oz Chicken Breast
2 Tbsp Butter
2 Cloves, minced Garlic
1 Tsp Sage
2 Tbsp Wheat Flour
1 Cup Chicken Broth
1/2 Cup Half And Half Cream
4 Oz Cream Cheese
1 Cup Parmesan Cheese
1 Tbsp Parsley
Preheat oven to 375 degrees F.
Line a baking sheet with oil and spray with non-stick spray.
Cut squash in half and drizzle with olive oil, salt, and pepper, to taste.
Place on the baking sheet cut side down and bake for 30-45 minutes until tender.
Once tender, shred and set aside.
Dice chicken into large bite sized cubes.
Sauté in oil in a pan over medium-high heat until cooked through and no longer pink.
Melt butter in a skillet over medium heat.
Add garlic and sage and cook for about one minute.
Stir in the flour and cook for about one minute, stirring constantly.
Whisk in the chicken broth and then the half and half.
Stir in the cream cheese and Parmesan cheese until smooth.
Add the cooked shredded spaghetti squash and the cooked shredded chicken.
Cook until heated through.
Taste the chicken alfredo spaghetti squash.
Then, season with salt, pepper and parsley.