I give full credit to my amazing daughter for this recipe. It’s creamy, delicious and you will want to eat the whole thing!!! Full of protein, low in carbs even with the veggies. Just a terrific dish! Check it out!
3/4 cup chicken stock
Salt to taste, pepper to taste
1/4 tsp Savory
1/4 tsp Rosemary
1/2 tsp parsley
1 small spaghetti squash
1 cup Ragu Classic Alfredo sauce
1 8 oz can peas and carrots, drained
Additional salt, pepper, parsley to finish. Also have some fresh grated Parmesan for serving if desired.
First, place stock, water, chicken, salt, pepper and herbs in a stock pot and cover. Cook until chicken is fall apart tender.
About 15 mins before you are ready to pull the chicken, Pierce the spaghetti squash down the middle. Microwave 5 minutes and rotate. Microwave 7 more minutes and let sit while you remove the chicken to cool a little.
Take out the squash. It’s hot!! Cut off the stem end and split down the middle. Tip: If it’s not squishy when u take it out of the microwave, cook it another 3-5 mins. Once cut, scoop out seeds and take a fork and shred the squash. Salt and pepper. Leave it be. 😉
Shred the chicken and place into a heated skillet or pan. Add in the spaghetti squash. Add veggies. Stir to combine.
Now add the sauce. Stir to combine. Add salt and pepper if needed. Top with parsley. Heat through and serve.