Creamy Gluten-Free Chicken Alfredo Spaghetti Squash

1. Roast the Spaghetti Squash

1. Preheat oven to 400°F.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds.
3. Drizzle with olive oil, then sprinkle with salt and pepper.
4. Place cut side down on a baking sheet lined with parchment paper.
5. Roast for 35-40 minutes, until the flesh is tender and easily pulled apart with a fork.
6. Let it cool slightly, then use a fork to scrape out the spaghetti-like strands. Set aside.

2. Cook the Chicken

1. While the squash is roasting, heat olive oil in a large skillet over medium heat.
2. Season the chicken breasts with salt, pepper, and garlic powder.
3. Cook for 5-6 minutes per side, until golden brown and cooked through.
4. Remove from heat and let rest before slicing into strips.

3. Make the Alfredo Sauce

1. In the same skillet, melt butter over medium-low heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Pour in the heavy cream, stirring continuously.
4. Slowly whisk in Parmesan cheese, allowing it to melt into the sauce.
5. Add salt, pepper, and a pinch of nutmeg if using.
6. Simmer on low for 2-3 minutes until thick and creamy.

4. Bring It All Together

1. Add the spaghetti squash strands to the Alfredo sauce, tossing to coat.
2. Top with sliced chicken and gently mix everything together.
3. Garnish with fresh parsley and an extra sprinkle of Parmesan.