MAIN DISH: SPAGHETTI SQUASH WITH ALFREDO SAUCE AND CHICKEN (click here to print)

1/2 medium spaghetti squash

4 tablespoons unsalted butter

1 cup heavy cream

1 clove garlic, crushed

1 1/2 cups freshly grated Parmesan

1/4 cup chopped fresh parsley leaves

Fresh basil leaves

1 cup cooked cubed  baked  chicken (skin removed)

Directions

1. Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1/2 squash, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. 
2. Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving.
3. Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce and  cubed chicken.  Mix thoroughly. Delish!

8 carbs; 4 servings   TIP:  You can also bake or microwave squash until tender and scoop out. If you use the whole squash double the other ingredients
                                           

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