Coming off of weeks of vacation, birthday celebrations, and the ultimate candy holiday, Halloween, low carb is key to our survival right now. I always like November because it gives you a break before the real heavy eating starts. By now, spaghetti squash is no secret to the endless possibilities of carb replacement. I made chicken alfredo with it and it was perfect! Totally satisfying and hearty without the food coma.
I started by first baking a whole spaghetti squash in the oven at 350 for about an hour. This time depends on how large your squash is; mine was pretty large. After the squash is cooked, cut it open lengthwise and let it cool (it will be very hot!). Once it has cooled slightly, spoon out the seeds in the middle. Take a fork and pull out the strands of squash; it will look like noodles! I like to toss mine with a olive oil and salt and pepper. Place aside.
Our alfredo is just heavy cream in a small saucepan with 2 smashed garlic cloves in it. Let the cream simmer over medium heat for just about 5-10 minutes, until the cream has thickened. For the two of us, I used just about 3/4 cup of cream so adjust according to how much you need. I shredded some rotisserie chicken and added it to the squash. Then just pour the cream over the chicken and squash and season with a pinch of salt and pepper. This is definitely an easy and quick meal that feels healthful. Enjoy!