Healthy Spaghetti Squash Alfredo

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I told myself I was going to hold off on the fall recipes until after Labor Day.. but that didn’t last long! I’ve always had a thing for comfort foods & finding healthier ways to make my favorites. Growing up, we all know our Moms were the queens of comfort foods in the fall/winter. One of my favorites was my Mom’s Chicken Alfredo with her homemade sauce! I decided to make my own but instead of noodles, I used spaghetti squash! I even made my own Alfredo sauce with almond milk & it was amazing! This recipe only took 30 minutes to make as well. Perfect for the family when you need something quick!

Spaghetti Squash Alfredo
Serves 4:
Ingredients
1 spaghetti squash
1 large head of broccoli
4 cloves garlic
6oz protein of choice (can use chicken, tuna, tofu etc)
3 tbsp Unsweetened vanilla almond milk
3tbsp heavy cream
1/2c freshly grated parmesan

Directions
1.) Preheat oven to 375
2.) Slice spaghetti squash lengthwise
3) Place cut spaghetti squash face down on a sprayed baking pan
4) Bake for 30 minutes or until spaghetti squash comes out easily with a fork

While spaghetti squash is cooking:

5.) Cut fresh broccoli into small pieces & steam
6.) Mince garlic cloves & sauté in a drizzle of olive oil with diced protein of choice until fully cooked. (If using protein source from a can/already cooked, add into the pan & sautéing for 3-4 minutes then take off of heat)

7) Add almond milk, heavy cream & parmesan to a separate bowl & mix (will be thick, feel free to add another tbsp of almond milk to sauce if desired! If you prefer more garlic, sauté another garlic clove separately & add to the sauce mixture.)
8) Add sauce & steamed broccoli to pan of garlic + protein & mix

9) When spaghetti squash is done, use a fork to peel the squash away from the skin. It should easily fall away. If not, cook the spaghetti squash for another 5-10 minutes. Split sauce, broccoli + protein mixture in 2 & mix in with each half of the spaghetti squash.

I served mine with a little extra parmesan on top + parsley & a glass of rosé 🙂

Enjoy!

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