Cajun Chicken Alfredo Spaghetti Squash
User Reviews
5.0
3 reviews
Excellent
-
Servings
4 servings
-
Calories
1444 kcal
-
Course
Main Course
-
Cuisine
American
Cajun Chicken Alfredo Spaghetti Squash
Report
This cajun chicken alfredo spaghetti squash uses both flavorful chicken and spicy andouille sausage, coated in Cajun spices, mixed together in a creamy parmesan sauce all tossed with yummy spaghetti squash.
Share:
Ingredients
For squash:
- 2 small-medium spaghetti squash 1.5 pounds each
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For meat:
- 1 tablespoon olive oil
- 2 chicken breasts sliced into 1 inch strips
- 1 pound cajun Andouille sausages sliced into coins
- 1 tablespoon salt-free cajun spice blend
For sauce:
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- ½ cup chicken stock
- ½ cup butter
- 8 ounces cream cheese softened
- 1 cup grated Parmesan cheese divided
- 1-½ cup heavy cream
- For topping:
- 1 cup shredded Mozzarella cheese
- chopped fresh basil
Add to Shopping List
Instructions
- Preheat your oven to 400 degrees F.
- Cut your spaghetti squash in vertical halves, if you have trouble cutting it, pierce it with a fork and microwave it on high for 3-5 minutes.
- Scoop out the fleshy insides and discard.
- Place the squash onto a rimmed baking sheet, drizzle the cavities of the squash with olive oil, generously salt, and pepper.
- Place them face down onto the sheet and put them into the oven for 30-40 minutes.
- Optionally - cook your spaghetti squash in the microwave. Directions with a link to the how-to instructions in the post.
- While your spaghetti squash bakes, place a 12-inch high-sided skillet over medium heat and add 1 tablespoon olive oil.
- When the oil is hot, add the sliced chicken, sausage, and cajun spice blend. Saute for about five minutes or until the meat is cooked through.
- Place the meat aside on a paper towel.
- Turn the heat down to low, add garlic and spices, and saute for 3 minutes or until the garlic becomes fragrant.
- Add the chicken broth, butter, cream cheese, and parmesan. Stir continuously until the cheese begins to melt.
- Slowly add the heavy cream and continue to stir until all of the cheese is melted and the sauce has thickened slightly.
- Add the chicken and sausage back into the skillet, stir to combine, and remove the skillet from the heat.
- Remove your spaghetti squash from the oven, fluff the insides of the squash, and fill each cavity with the cajun alfredo mixture.
- Top with grated cheese and place it back into the oven for 10 minutes or until bubbly.
- Remove from the oven and top with chopped basil.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
1444kcal
(72%)
Carbohydrates
44g
(15%)
Protein
56g
(112%)
Fat
119g
(183%)
Saturated Fat
54g
(270%)
Polyunsaturated Fat
52g
Trans Fat
2g
Cholesterol
319mg
(106%)
Sodium
4780mg
(199%)
Fiber
7g
(28%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1444 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1444kcal | 72% |
| Carbohydrates | 44g | 15% |
| Protein | 56g | 112% |
| Fat | 119g | 183% |
| Saturated Fat | 54g | 270% |
| Polyunsaturated Fat | 52g | 306% |
| Trans Fat | 2g | 100% |
| Cholesterol | 319mg | 106% |
| Sodium | 4780mg | 199% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
