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Turning fluffy spaghetti squash strings into a base for creamy Tuscan chicken gives you an amazing carb-smart spin on regular 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 dish shows up at my table all the time during fall when squash is everywhere. I love how the sauce sticks to all those golden squash strands, making such a tasty swap for normal pasta.
Key Ingredients Breakdown
- Spaghetti squash: Adds a gentle sweetness and those pasta-like strands we love. Get one that's heavy and has a solid, off-white outer skin
- Heavy cream: Makes our sauce super velvety. Go for fresh cream with lots of fat for the best texture
- Sun-dried tomatoes: Give little pops of intense flavor. The ones packed in oil work best here
- 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 leaves with no yellow spots
Putting It All Together
- Getting Your Squash Ready:
- Slice the squash down the middle and scoop out all seeds. Coat the inside with olive oil and sprinkle salt and pepper all over. Lay it face down on your baking tray and cook until you can pull strands apart with your fork.
- Building Flavor Layers:
- Cover your chicken completely with Italian seasonings. Cook until golden outside and done inside, letting a nice outer crust develop. Let it rest before slicing it up.
- Whipping Up The Sauce:
- Cook your onions and garlic until soft and smelling good. Add cream slowly while stirring the whole time as it gets thicker. Mix in cheese bit by bit for a smooth, rich sauce.
- Bringing Everything Together:
- Mix in your cooked chicken pieces and squash strings. Stir everything gently so all parts get coated in that amazing sauce.
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The sun-dried tomatoes are always the biggest hit with my kids. They remind us of our vacation in Italy, and they make the creamy sauce taste so much deeper.
Great Side Dishes
Make this a full meal by adding a simple arugula salad with lemony dressing on the side. A cold glass of Pinot Grigio tastes amazing with the creamy sauce.
Make It Your Own
- Try using Tuscan kale instead of spinach, or throw in some cooked mushrooms for an earthy taste
- If dairy doesn't work for you or your guests, try using coconut cream for a similar rich texture
Storing What's Left
Put any leftovers in containers that seal tight, and try to keep the sauce apart from the squash when you can. Warm it up slowly on the stove, adding a little splash of cream to bring back the silky sauce.
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I've made this dish countless times now, and it always manages to combine the cozy feel of classic Alfredo with the freshness of seasonal veggies in a way that makes both pasta fans and health-conscious eaters happy.
Frequently Asked Questions
- → How will I know the squash is cooked?
- The squash is ready when it’s tender enough to pierce easily with a fork, and the insides pull apart into spaghetti-like threads. This usually happens after 45-50 minutes in an oven at 400°F.
- → Can I make this ahead?
- Absolutely! Prepare it up to two days in advance, store in an airtight container, and reheat gently on the stove or in the microwave.
- → Is there something I can use instead of cream?
- If you don’t have heavy cream, mix half-and-half or whole milk with some cornstarch to thicken it.
- → What if my sauce isn’t thick enough?
- Let your sauce cook longer to reduce, or mix in more parmesan cheese. The cheese will naturally thicken it once it melts.
- → Can I freeze leftovers?
- Freezing isn't the best option since the cream sauce might separate, and the squash can get too watery. It’s better fresh or eaten within two to three days if kept in the fridge.