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When you twirl delicate strings of spaghetti squash topped with silky Tuscan chicken, you get an amazing low-carb spin on traditional Alfredo. This meal blends the light sweetness of baked spaghetti squash with a smooth sauce packed with sun-dried tomatoes, baby spinach, and juicy seasoned chicken.
This meal has become a staple in my home when fall squash hits the markets. I love how the sauce sticks to those golden squash strands, making such a tasty swap for regular pasta.
Key Ingredients Breakdown
- Spaghetti squash: Offers a mild sweetness and makes those pasta-like strands. Pick one that's heavy and has a solid, off-white exterior
- Heavy cream: Creates the base for our velvety sauce. Go for fresh cream with plenty of fat for the best texture
- Sun-dried tomatoes: Deliver little pops of intense flavor. The ones packed in oil taste best
- Parmesan cheese: Always grate it fresh from a block for better melting and real flavor
- Fresh spinach: Softens perfectly into the sauce. Look for bright green, firm leaves with no yellow spots
Building Your Delicious Dish
- Getting the Squash Ready:
- Slice your squash down the middle and scoop out the seeds. Coat the inside with olive oil and sprinkle with salt and pepper. Roast it face-down on a baking sheet until you can easily pull apart the strands with a fork.
- Building Flavor Layers:
- First, coat your chicken with Italian seasonings and spices. Cook until golden and done, letting a nice crust develop. Let it rest before slicing.
- Whipping Up the Sauce:
- Cook your flavor base until soft and aromatic. Add cream slowly while stirring as it starts to thicken. Mix in cheese bit by bit for a smooth, rich texture.
- Putting It All Together:
- Mix in your sliced chicken and cooked squash strands. Gently toss until everything's coated in that luxurious sauce.
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The sun-dried tomatoes are my family's favorite part. They remind us of our Italian summer trips and really deepen the flavor of the creamy sauce.
Tasty Side Suggestions
Make this into a complete meal by adding a simple arugula salad with lemon dressing on the side. A cool glass of Pinot Grigio works wonders with the creamy sauce.
Make It Your Own
- Try using Tuscan kale instead of spinach, or throw in some cooked mushrooms for an earthy twist
- If dairy doesn't work for you or your guests, try using coconut cream for a similar richness
Storing What's Left
Put any extras in a sealed container, and if you can, keep the sauce separate from the squash strands. When reheating, do it slowly on the stove and add a splash of cream to bring back the silky sauce texture.
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I've made this dish countless times, and I love how it brings together the hearty satisfaction of Alfredo with the lightness of fresh veggies—it pleases both pasta lovers and those wanting healthier options.
Frequently Asked Questions
- → When's the squash ready to eat?
- Once it's fork-tender and the flesh easily pulls into spaghetti-like strands—usually after roasting for 45-50 minutes at 400°F.
- → Can I make this in advance?
- Totally! Store it in a sealed container in the fridge for up to 2 days. Reheat it on the stovetop or microwave, stirring gently.
- → What's a swap for heavy cream?
- If heavy cream feels too rich, try half-and-half or whole milk thickened with a little cornstarch for a lighter texture.
- → Why’s my sauce watery?
- Simmer it longer so it thickens, or mix in extra parmesan cheese—the melting cheese will help it firm up.
- → Can I freeze leftovers?
- You can, but freezing isn’t the best idea. Cream sauces tend to separate, and the squash can get soggy. Eat fresh or keep in the fridge for 2-3 days instead.