Spaghetti Squash Chicken Alfredo Boats

Ingredients:

1 whole roast chicken, meat removed

1 medium size organic spaghetti squash 

Avocado oil, 2 Tablespoons 

Salt and pepper to taste

Remove meat from rotisserie chicken. Set aside. Preheat oven to 400, and line a cookie sheet with parchment. Cut open your spaghetti squash in half, and remove seeds. Drizzle with avocado oil, sprinkle with salt and pepper. Rub oil all over inside of squash, and turn face down. Roast for 40-45 mins or until squash feels soft when you insert fork. Fluff squash with a fork, pulling away from the side to center. This should easily come away from wall, and look like “spaghetti”. Set aside. 

Next make your sauce. The key here is to work on medium/low heat. If sauce gets too hot, the butter will separate. 

Alfredo Sauce:

1/2 cup salted butter (1 stick)

1/2 cup cream

1 cup Parmesan or provolone/ Parmesan blend, shredded 

1/2 t salt

1/2 t pepper

2 garlic cloves 

Melt butter in large saucepan on low. Add garlic and cook for a minute. Add cream and wait till you see small bubbles forming at the edge of pan, stirring constantly. Add cheese,  salt, and pepper whisking vigorously until smooth sauce forms. This should only take a minute. Add your chicken to sauce pan and stir into sauce. Remove from heat.

Add half your chicken to one half of squash, and second portion to the second half of squash. Top with more cheese (I did provolone) and transfer back to oven for 10 more minutes on low broil at 400 F, or until cheese is golden. Be careful and watch your squash- every oven is different and it burns quickly on broil. Remove from oven and allow to cool 10 minutes before serving. 

Makes 4 servings! 

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