Hubby and I had the craving for alfredo (without the added fat, carbs, and calories), so I decided to do some experimenting. And, as I mentioned in my previous post, I LOVE spaghetti squash as a low carb pasta alternative - so after finding a recipe where I was able to make it in only 6min instead of my usual baking for 45min... I may be on a spaghetti squash kick! :p
{Click here if you missed my 6min Spaghetti Squash recipe}
INGREDIENTS:
Easy Prep Chicken
1/2 medium spaghetti squash
1TBS garlic, minced
1/2 cup greek yogurt (full fat)
1/2 cup unsweetened almond milk
2/3 cup shaved parmesan cheese
2 tsp garlic powder
3 tsp himalayan salt
1 tsp black pepper
1/2 squeezed lemon
Olive oil spray
Fresh parsley
WHAT TO DO:
- *Prepare Easy Prep Chicken or grab leftover chicken (we used chicken hubby grilled)
- *Cut spaghetti squash in half, scoop out seeds
- *Place spaghetti squash in Instant Pot with 1 cup of water. {If you don't have an Instant Pot, you can bake the spaghetti squash...it just takes more time!}
- *Close lid, turn venting handle to sealed position.
- *Push the manual button, push the down arrow to 6min.
- *The Instant Pot will begin to reach high pressure. Steam will vent for a few min, and the pressure pin will push up, and the 6min countdown will begin.
- *Bring a pan to medium heat on the stove. Spray with olive oil spray. Add 2 tsp garlic. Stir for a couple of minutes to brown. Add 1/2 cup almond milk and 1/2 cup greek yogurt, whisk. Remove from heat and add 1/4 cup parmesan cheese. Stir until melted.
- *Carefully vent steam by turning the venting handle of the Instant Pot, and remove the spaghetti squash.
- *Take fork and scrape the "noodles" from the spaghetti squash into the pan with "alfredo sauce". Add lemon juice. Stir until mixed and let thicken.
- *Add Easy Prep Chicken. Add additional salt, pepper, garlic powder to taste.
- *Serve topped with the rest of the parmesan cheese and parsley.
Hope you love it! Comment below and lmk what you guys think! :)
xo- Lindsey
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