- 1 whole Spaghetti Squash, (1.5-2 lbs), cooked and pulled apart into "spaghetti strands"
- 1 Chicken Breast, cooked and shredded
- 1 tablespoon Unsalted Butter
- 1 clove Garlic, minced
- 1 tablespoon All-Purpose Flour
- 1 cup 2% Milk, (or milk of your choice)
- 1/4 teaspoon Dried Thyme
- 1/4 teaspoon Dried Oregano
- 1/8 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 2 tablespoons Shredded Parmesan Cheese
- 1/2 cup Shredded Mozzarella Cheese
In a medium saucepan, over medium heat, melt the butter.
Add the garlic and cook, stirring for about 30 seconds, until fragrant.
Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute.
Slowly whisk in the milk, stirring until it is incorporated and smooth.
Add the thyme, oregano, salt, pepper and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly.
Reduce the heat to a low simmer until your spaghetti squash is ready. Add the cooked chicken to the simmering sauce so it is warmed through.
Preheat the broiler to high, and place the spaghetti squash shells on a rimmed baking sheet.
Toss the cooked spaghetti squash “strands” with the warm alfredo sauce and chicken and divide it between the two squash shells. Alternatively, you can use a baking dish for this step.
Sprinkle the squash with mozzarella cheese and broil for 3-4 minutes, or until the cheese is browned and bubbling.