Spaghetti squash chicken spinach Alfredo

4.0 ounces Chicken Breast (cooked), no skin, roasted
3.0 cup Spaghetti Squash
2.0 cup Spinach, fresh
2.0 clove Garlic
6.0 tbsp Parmesan Cheese, grated
1.0 tsp Salt
1.0 tsp Pepper, black
1.0 tsp Garlic powder
1.0 fl oz Chicken Broth
0.75 cup Classico 25% less fat Alfredo sauce

Cut spaghetti squash and scoop seeds out. Place cut side down in a baking dish with a small amount of water. Bake at 400 for 15 minutes, flip squash and continue baking for another 45 minutes. Once squash is almost finished cooking, cut chicken into cubes. Season with salt, pepper and garlic powder. Sautee in a fry pan sprayed with cooking spray until browned. Add in 2 cloves of garlic minced and a splash of chicken broth. Using a fork shred away the "noodles" of the squash and add to fry pan, mix. Add in spinach, mix. Add in Alfredo sauce and 3 tbsp Parmesan cheese. Mix together and scoop into the empty shells of the squash. Set oven to broil. Top squash with remaining Parmesan. Put in the oven under the broiler for 5 minutes

Serving Size: Makes 2 servings- each half of squash is one serving

Number of Servings: 2.0

Recipe submitted by SparkPeople user JEMMSIE.