Spaghetti Squash Alfredo

We heard that spaghetti squash was a great low calorie replacement for pasta. In attempt to eat healthier, I surfed Pinterest for ideas and bought a small spaghetti squash and a jar of mushroom alfredo for a dinner this week. Tonight was the night. While the squash was cooking, I opened the jar of alfredo sauce but wasn't in love with the taste so I began my own concoction. 1 Instagram and a few comments later, here I am. Blogging about it. :)

*DISCLAIMER: This might be IS a guesstimation of what I did tonight, so with a little taste testing here and there I don't think you can really go wrong. Good Luck!

INGREDIENTS:

1 spaghetti squash

1 thawed boneless skinless chicken breast

1/2 c. chicken broth

2 tsp of minced garlic 

2/3 c. heavy whipping cream (add more if needed)

2 tsp. dried basil

1/2 c. shredded parmasean

1 small diced tomato (Some juice is fine)

1 jar mushroom alfredo (or forget the jar and slice up/saute mushrooms like I will next time)

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Cut spaghetti squash in half using a large sharp knife, scrape the seeds out and place cut side down on a foil covered baking sheet. Bake 45-60 minutes or until tender. (Mine took about 45 minutes)

3. Slice up chicken and saute with Italian seasoning and some butter in a pan until it is thoroughly cooked. Set chicken aside in a bowl. 

4. In the same pan, bring the chicken broth and garlic to a boil on a medium heat for a few minutes.

5. Turn stovetop to a low heat and stir in heavy whipping cream, basil, parmesan, and the diced tomatos. Add the cooked chicken and let it simmer for sauce to thicken.

6. When spaghetti squash is finished cooking [turn off stove] flip the halves over and use a spoon to gently break up the meat of the squash. 

7. Like I mentioned earlier, I was trying to incorporate the alfredo sauce I didn't care for so I mixed 2/3 my sauce 1/3 store bought alfredo... or something like that.

8. Pour sauce into the bowl of spaghetti squash and enjoy!

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Again, I totally made this up as I went... so if you tried this and have some feedback to give I'd love to hear it... I may also re-create and tweak this recipe in the near future to make sure remains worthy of the blog. ;)