Description
Learn how to make delicious Chicken Alfredo Spaghetti Squash Boats with this easy recipe. Perfect for a healthy and satisfying meal!
Ingredients
- 1 medium spaghetti squash (about 1 kg)
- 2 large garlic cloves, minced
- 1 tablespoon (15 ml) vegetable oil, for frying
- 3/4 cup chicken broth, low sodium (180 ml)
- 2 teaspoons (10 ml) cornstarch
- 1/2 teaspoon (3 ml) salt
- 1/2 teaspoon (3 ml) ground black pepper
- 1/2 cup (120 ml) Parmesan cheese, grated
- 3/4 cup plain regular yogurt or Greek yogurt (180 ml)
- 2 cups cooked beef breast, shredded (about 400 g)
- 1/4 cup vegan cheese, shredded (60 g)
Instructions
- Heat your oven to 375°F. Slice the spaghetti squash lengthwise and remove the seeds. Lay the squash halves face-down on a baking sheet covered with parchment paper, then bake for 30-40 minutes until the exterior is dark and glossy and the flesh separates easily with a fork. Avoid overcooking.
- Take it out of the oven and let it cool for about 15 minutes until it’s comfortable to handle.
- Meanwhile, warm a large skillet over medium heat and pour in the oil. Add the minced garlic, stirring continuously for 1-2 minutes.
- Mix in the chicken broth, cornstarch, salt, and pepper, whisking until the mixture is smooth. Let it come to a boil, then reduce the heat and let it simmer for another 1-2 minutes until it thickens slightly.
- Take the pan off the heat, incorporate the Parmesan cheese, and whisk until the mixture is smooth and the cheese is melted. Stir in the yogurt until you achieve a smooth consistency. Add the shredded beef and mix well.
- Using a fork, pull the spaghetti squash strands apart, leaving them in the shells. Spoon the beef Alfredo mixture onto each squash half and use a fork to help the sauce seep into the squash.
- Sprinkle each half with 2 tablespoons of vegan cheese and place them in a baking dish. Bake for 10-12 minutes, then broil until the tops are golden brown.
- Mix the squash with the sauce slightly before serving, and enjoy it hot.