Chicken Alfredo Spaghetti Squash Bake

Macros

P: 26g   F: 32g   C: 18g

*The ingredients listed and calculated macros are considered 1 serving.*

*These macro numbers are subject to change based on source, brands of product and individual goals.*
*These numbers can be adjusted to fit your own macro numbers based off your specific calculations.*

Ingredients:

• 1 Chicken sausage

• 1 cup of cooked Spaghetti Squash

• 1 TBS (14g) of Extra Virgin Olive Oil

• ¼ cup (61g) of Reduced Fat Alfredo sauce

• ¼ cup (28g) of Low moisture mozzarella cheese

• ½ cup of Broccoli

Method:

1. Slice spaghetti squash in half, remove the seeds, and season with a little salt and olive oil. Place the squash face down in a casserole dish with enough water to cover the bottom of your dish and roast at 400 degrees for about an hour. 

2. Once the squash is cooked through, it will be tender enough to fork out of the shell.

3. Remove squash from shell and place in bowl.

4. Add in your sliced chicken sausage, Alfredo sauce, and chopped broccoli.  Mix until well combined.

5. Place back in the squash shell and top with mozzarella cheese. 

6. Place your stuffed shells back in the casserole dish and bake in the oven just long enough to melt the cheese.

Microwave Instructions

1. Slice squash in half, remove the seeds, and season with a little salt. Place the squash face down in a casserole dish with enough water to cover the bottom of your dish and place in microwave for 10-15mins

2. Once the squash is cooked through, it will be tender enough to fork out of the shell.

3. Remove squash from shell and place in bowl.

4. Add in your sliced chicken sausage, Alfredo sauce, and chopped broccoli.  Mix until well combined.  Top with mozzarella cheese.

5. Place back in the microwave and heat until the cheese is melted. 

*If you choose this method you will want to sauté the chicken and broccoli in a skillet over medium heat until cooked through before adding them to the cooked squash!*