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In today’s fast-paced world, the pursuit of healthy eating often leads us to seek out innovative recipes that satisfy our cravings while nourishing our bodies. One such recipe that beautifully marries health and flavor is Mini Spaghetti Squash Alfredo Nests. This dish transforms the beloved creamy Alfredo sauce into a guilt-free delight, using spaghetti squash as a nutritious alternative to traditional pasta. With its naturally mild flavor, spaghetti squash serves as the perfect base for a rich and creamy sauce, offering a unique culinary experience that promises to leave your taste buds dancing.

Mini Spaghetti Squash Alfredo Nests

Discover a deliciously healthy twist on a classic with Mini Spaghetti Squash Alfredo Nests. These nests trade traditional pasta for spaghetti squash, creating a satisfying dish that’s low in carbs but high in flavor. Featuring creamy Alfredo sauce, you can customize with chicken or mushrooms for added protein. Perfect for family dinners or meal prep, this recipe is both nutritious and indulgent, allowing you to enjoy comfort food without the guilt. Dive into this unique culinary experience today!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

1 cup heavy cream

1 cup grated Parmesan cheese

2 cloves garlic, minced

1/4 teaspoon nutmeg (optional)

1 cup cooked chicken breast, shredded (or cooked mushrooms for a vegetarian option)

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle both halves with olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper.

      Roast the Squash: Roast the spaghetti squash in the preheated oven for about 35-40 minutes, or until the flesh is tender and easily pulls apart with a fork. Remove from the oven and let cool slightly.

        Mix the Alfredo Sauce: In a saucepan over medium heat, add the minced garlic and sauté for 2 minutes until fragrant. Stir in the heavy cream and bring to a simmer. Reduce the heat and whisk in the Parmesan cheese until melted and creamy. If desired, add a pinch of nutmeg. Season with salt and pepper to taste.

          Create Nests: Using a fork, scrape the flesh of the spaghetti squash from the skin, creating spaghetti-like strands. In a large bowl, mix the shredded squash with a portion of the Alfredo sauce and shredded chicken (or mushrooms), ensuring everything is coated.

            Form Nests: On a greased baking sheet, create small nests by placing a scoop of the squash mixture in the center and shaping it into a rounded nest. Make a small indentation in the center of each nest to hold sauce.

              Add More Sauce: Drizzle more Alfredo sauce over each nest, ensuring they are generously topped.

                Bake: Return the nests to the oven and bake for an additional 15-20 minutes, or until the edges are golden and the sauce is bubbly.

                  Serve: Remove from the oven and garnish with fresh parsley before serving. Enjoy your delicious Mini Spaghetti Squash Alfredo Nests!

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings