Fake Chicken Alfredo from Spaghetti Squash
Spaghetti Squash Fake Chicken Alfredo is a unique fall variation on a popular creamy dish, in which spaghetti squash replaces the classic pasta. Chicken, Parmesan, and caramelized onions create a rich and flavorful dish with a delicate sauce.
Ingredients · Servings For 4 people
- 2 tbsp butter
- 2 cloves garlic
- 500 g chicken breast
- 120 ml mayonnaise
- 2 tbsp whole milk
- dried garlic
- dried onion
- 1 pinch of dried chili
- 50 g parmesan cheese
Method · 1 h 51 min
- Preheat the oven to 200°C. Cut the spaghetti squash in half and scoop out the seeds and fibrous part around them. Brush the flesh with a little olive oil and season with salt and pepper. Place the halves cut side down on a baking tray lined with baking paper and bake for 35–40 minutes until the flesh can be easily scraped out with a fork into the “spaghetti”. Let cool slightly and scrape out the flesh with a fork.
- Heat 1 tablespoon of butter in a pan and add the onion. Cook over low to medium heat until the onion starts to caramelize and brown, but be careful not to burn it! This may take up to 40 minutes. Remove to a bowl.
- In a large, deep frying pan, heat the remaining butter, add the garlic and fry for about 1 minute. Add the chicken, season with salt and pepper and fry for about 6 minutes, turning halfway through.
- Add mayonnaise, milk, dried garlic, dried onion and chili. Mix and season with salt and pepper to taste.
- Add the caramelized onions and pumpkin “spaghetti” and heat through briefly. Stir in the Parmesan, season to taste and serve hot with fresh basil.