Ingredients:

  • 1 medium spaghetti squash (approx. 3 lbs / 1.36 kg)
  • 2 tbsp (28g) unsalted butter, melted
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 lb (450g) boneless, skinless chicken breasts, cubed
  • 1 tbsp (15ml) avocado oil
  • 1 tsp (2g) Italian seasoning
  • 1/2 tsp (3g) garlic powder
  • 4 tbsp (56g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese
  • 1/4 tsp (1g) ground nutmeg
  • salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash lengthwise in half and scoop out the seeds.
  2. Brush the interior of the squash with melted butter and season with salt and pepper. Place the squash cut-side down on a baking sheet.
  3. Roast for 40–50 minutes until the skin is easily pierced with a fork and the edges are slightly browned.
  4. Toss cubed chicken breasts with Italian seasoning and garlic powder. Heat avocado oil in a skillet over medium-high heat and sear the chicken until a mahogany-colored crust develops (about 5–7 minutes). Remove chicken from the pan and set aside.
  5. In the same skillet, melt 4 tbsp of unsalted butter over medium-low heat and sauté minced garlic until fragrant.
  6. Pour in the heavy cream and simmer gently. Stir in the freshly grated Parmesan cheese and nutmeg, whisking until the sauce is smooth and emulsified.
  7. Use a sturdy fork to scrape the roasted squash into strands. Combine the squash strands and seared chicken with the Alfredo sauce, tossing gently to coat.