Description
A cozy, feel-good weeknight meal that trims carbs while providing creamy comfort with spaghetti squash and Alfredo sauce.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Fresh parsley for garnish (optional)
Instructions
- Cut the spaghetti squash in half and scoop out the seeds. Place it cut side down in the crockpot.
- In a bowl, mix together the heavy cream, Parmesan cheese, garlic, Italian seasoning, salt, and pepper. Pour the mixture over the spaghetti squash.
- Add the shredded chicken on top of the sauce.
- Cook on low for 4–6 hours until the squash is tender.
- Once cooked, use a fork to scrape the squash into spaghetti-like strands and mix it with the sauce and chicken.
- Serve warm and garnish with fresh parsley if desired.
Notes
Serve immediately while warm; leftovers reheat well with a splash of cream or milk to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Crockpot, Chicken Alfredo, Spaghetti Squash, Low-Carb, Comfort Food