Name: Spaghetti Squash Alfredo with Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 whole Spaghetti squash; 4.5 oz Chicken breast; 0.5 cup Plain Greek yogurt; 1 tbsp Parmesan cheese; 0.5 tbsp Olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Spaghetti Squash Alfredo with Chicken

Oven-roasted spaghetti squash strands tossed in a velvety Greek yogurt Alfredo sauce and topped with juicy sliced chicken breast for a comforting meal.

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NUTRITION

Protein

54.5g

Fat

13.2g

Carbs

36.6g

SERVINGS

1 serving

INGREDIENTS

0.5 whole Spaghetti squash

4.5 oz Chicken breast

0.5 cup Plain Greek yogurt

1 tbsp Parmesan cheese

0.5 tbsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Slice the spaghetti squash in half lengthwise, scoop out the seeds, brush with olive oil, and roast face down for 40 minutes until tender.
3
Season the chicken breast with sea salt, black pepper, and garlic powder, then pan-sear in a skillet over medium heat until cooked through.
4
In a small bowl, whisk together the Greek yogurt, minced garlic, and parmesan cheese until the sauce is smooth.
5
Use a fork to scrape the roasted squash into long strands, then toss them with the yogurt sauce in the warm skillet over low heat.
6
Slice the chicken breast into strips and serve over the creamy squash, garnished with freshly chopped parsley.