Serving Size: 4 

 Ingredients

1 spaghetti squash (medium size preferred)

1 tablespoon EVOO, SKW Garlic Infused preferred

1 white onion, diced

1 red bell pepper, diced

2 broccoli crown, cut into small florets

2 cloves garlic, minced

½ of a lemon’s juice

Mozzarella cheese, shredded

chopped parsley, optional for garnish

 

Chicken thighs ingredients: 

1- 1.5 pound(s) chicken thighs, boneless skinless

1 tablespoon EVOO, SKW Garlic Infused preferred

½ teaspoon salt

½ teaspoon pepper

1 teaspoon garlic powder

1 teaspoon paprika

 

Alfredo ingredients:

1 cup half and half or heavy whipping cream

2 tablespoons butter or margarine

2 teaspoons flour

1 cup chicken broth, low sodium

¼ cup parmesan cheese, shredded

½ teaspoon garlic powder

¼ teaspoon pepper

¼ teaspoon salt

1 dash of nutmeg

 

 

To prepare the spaghetti squash:

1. With the tip of the knife, trace an outline lengthwise along with the squash where you will slice. Carefully poke holes along the outline, then microwave for about 5- 6 minutes. Allow a couple of minutes of cooling time before you remove it from the microwave.

2. Preheat oven to 400°

3. Slice the squash in half lengthwise along the outline you previously created. Once the squash is split open, remove all seeds from the inside.

4. Drizzle with extra virgin olive oil and season liberally with sea salt & freshly cracked black pepper.

5. Place the squash on a baking sheet cut side down, and cook for 25 minutes or until the flesh is tender and easy to shred (note: Allow longer cook times for larger spaghetti squash.)

6. Once cooking is complete, use a fork to shred the inside of the squash and set aside.

To prepare chicken thighs:

1. Rinse chicken thighs thoroughly and add to a bowl. Add in salt, pepper, garlic powder, and paprika and mix together until well combined.

2. Heat EVOO in a pan over medium-high heat.

3. Add in chicken thighs and lay flat. Cook the first side for 6 minutes, flip and cook for an additional 5 minutes of the opposite side or until the chicken thighs are cooked through and no longer pink inside; remove from pan and let rest.

4. Into the same pan, add in a little more EVOO, along with the onion, pepper, garlic and lemon juice. Cook on medium heat for 3 minutes. Add in broccoli and continue cooking until veggies begin to soften. 

5. Add the chicken back in and toss all ingredients together, remove from heat. 

 

To prepare alfredo:

1. Add butter into a saucepan and begin to melt on medium heat. Once melted, add in flour and mix together until well blended. 

2. Add in chicken broth, stir well and heat until liquid is hot (no need to bring to a boil.) Once hot, add in parmesan and remove from heat.

3. Add in garlic powder, salt, pepper and nutmeg and stir until well blended and parmesan has melted.

4. Finally, add in the greek yogurt and mix together. Add additional seasonings to taste. 

• Note: If the sauce is too cool or due to greek yogurt bringing down the temperature or if the cheese needs more time to melt, heat on low while stirring continuously. Be sure not to overcook the sauce as it could begin to curdle. 

To assemble:

1. Spoon alfredo sauce and chicken/veggie mixture over each halved squash and gently mix together. Top with mozzarella.

2. Bake on 400° until cheese is melted. Remove from oven and serve hot and enjoy! 

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