If you’re watching your carbs, you don’t have to give up your Alfredo. Substitute spaghetti squash and enjoy the flavor! 1 cup of cooked spaghetti squash has about 75 calories, 10 grams of carbs, and 2 grams of fiber. 1 cup of cooked spaghetti pasta has about 220 calories, 43 grams of carbs, and 3 grams of fiber.
Alfredo Chicken & Spaghetti Squash
1 jar Bertolli Garlic Alfredo sauce
1 large spaghetti squash, cooked
2-3 boneless, skinless chicken breasts, chopped into bite-sized pieces
2 TBS olive or coconut oil
1 onion, chopped
Fresh Parmesan cheese, to taste
Wash the outside of the spaghetti squash and cut about 4-5 small slits in it with a sharp knife. Place on a foil-lined baking pan. Bake at 425 degrees for about 30 minutes. Remove from oven. Turn the squash over onto its other side and return to oven. Bake for another 30 minutes. Remove from oven. Carefully slice the ends off and allow it to cool about 5 minutes before cutting it half, lengthwise. Once cut, use a spoon to remove seeds and then use a fork to “shred” into strands.
While squash is baking, saute chicken breasts and onions in the oil until chicken is cooked thru and onions are tender. Add the Alfredo sauce and simmer on low, keeping warm until the squash is cooked. Add extra Parmesan if desired.
Reducing your refined carbohydrate intake can help lower your triglycerides.