Chicken Artichoke Alfredo Spaghetti Squash Bowls

Because you can never have enough ALFREDO.

Especially when it’s skinny, plant-based and can be made vegan with two easy ingredient swaps!

We’ve been craving comfort food up the wazoooo over here (as I’m sure many of you are) but there’s only so much pasta you can eat on a weekly basis. Spaghetti squash is a tasty low-carb substitute that absorbs the sauce’s flavors much like pasta while retaining it’s “al dente” texture.

Spaghetti squash is also a great staple to have on hand because left whole, it can stay fresh for up to up to a MONTH in a cool, dry place! So stock up the next time you venture out to the store.

Now let’s talk about our skinny alfredo sauce!! It’s made up of coconut milk (though you won’t taste the coco), butter (or ghee or olive oil), garlic powder, parmesan cheese and a little gluten-free flour to help thicken the sauce.

MAKE IT VEGAN: Swap the chicken for chickpeas. For the sauce, swap out the butter for olive oil and the parmesan for nutritional yeast.

I love the combination of chicken and artichoke hearts and creamy, cheesy guilt-free sauce – I hope you do too!

Chicken Artichoke Alfredo Spaghetti Squash Bowls

A skinnied up version of rich alfredo sauce poured over garlic chicken and fresh artichoke hearts! Serve over top of spaghetti squash or on your favorite pasta.
PREP40 mins
COOK15 mins
TOTAL55 mins

INGREDIENTS

  • 1 spaghetti squash, halved and cleaned (see video)
  • 2 boneless, skinless chicken breasts, diced
  • 1 tsp. garlic powder
  • 1 shallot (or 1/4 onion), minced
  • 1 15-oz. can artichoke hearts in water, chopped
  • 2 tbs. olive oil + more for drizzling
  • salt and pepper
  • chopped parsley, for serving

for skinny alfredo

  • 3 tbs. butter or ghee
  • 3 tbs. gluten-free flour
  • 2 cups coconut milk
  • 1 tsp. garlic powder
  • 3-4 tbs. grated parmesan cheese
  • salt and pepper

INSTRUCTIONS

roast spaghetti squash

  • Preheat your oven to 400 degrees. Slice your squash in half lengthwise and scoop out seeds and anything slimy. Drizzle both sides with olive oil and season with salt and pepper. Place cut side down on a cooking sheet lined with tin foil and roast for 40 minutes.

cook chicken and artichokes

  • Dice up chicken into bite-sized pieces and chop artichoke hearts. Season chicken with salt, pepper and 1 tsp. garlic powder.
  • In a skillet over medium heat, warm 2 tbs. olive oil then add chicken. Cook without stirring for 3 minutes then toss, cooking chicken for another 3 minutes. Add in shallot/onion and artichoke hearts and sauté until chicken is cooked through. With a slotted spoon, remove everything from pan and onto a plate to cook.

make skinny alfredo

  • In the same pan, warm 3 tbs. of butter, ghee or olive oil. When melted, slowly sprinkle in 3 tbs. gluten free flour, whisking to combine one tablespoon at a time. This will create a roux which will thicken the sauce! Let cook over medium low heat for another minute or two until more golden, then whisk in coconut milk.
  • Season the sauce with 1 tsp. garlic powder, 1 tsp. salt and 1/2 tsp. pepper. Whisk in parmesan cheese and keep on low, low heat until ready to use.

assemble squash bowls

  • Once the squash has cooked and cooled slightly, use a fork to run along the "strings" of the squash and create your spaghetti "noodles."
  • Divide the chicken and artichokes evenly between the two squash bowls then top with alfredo sauce! Sprinkle on a little chopped parsley for a pretty presentation.

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