1. Prepare the Spaghetti Squash

Start by preheating your oven to 400°F (200°C). While the oven heats up, carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and discard them. Drizzle the inside of the squash with olive oil and season with a pinch of salt and pepper.

Place the squash halves cut-side down on a baking sheet lined with parchment paper or a silicone baking mat. Roast the squash in the preheated oven for 30-40 minutes, or until the flesh is tender and easily shreds into strands with a fork. Once done, set the squash aside to cool for a few minutes before using a fork to scrape out the “noodles.”

2. Prepare the Chicken

While the squash roasts, season the chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C), and the chicken is golden and cooked through.

Remove the chicken from the skillet and set aside to rest for a few minutes before slicing it into thin strips. This will ensure the chicken remains juicy and tender.

3. Make the Alfredo Sauce

In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn the garlic. Next, add the softened cream cheese to the skillet and stir it until it melts and becomes smooth.

Slowly pour in the almond milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and allow it to cook for 2-3 minutes until it thickens slightly. Stir in the grated Parmesan cheese, and continue stirring until the sauce becomes smooth and creamy. If desired, add a pinch of ground nutmeg to enhance the flavor of the sauce.

4. Combine the Squash, Chicken, and Alfredo Sauce

Add the shredded spaghetti squash to the skillet with the Alfredo sauce, tossing gently to combine. Stir in the sliced chicken, ensuring everything is coated in the creamy sauce. If the mixture is too thick, you can add a bit more almond milk to reach your desired consistency.

Taste the dish and adjust the seasoning as needed with more salt and pepper. Cook everything together for another 2-3 minutes until it’s heated through.

5. Serve and Garnish

Once everything is combined and heated through, transfer the Chicken Alfredo Spaghetti Squash to serving plates. Garnish with fresh chopped parsley or basil for a burst of color and freshness. Serve immediately, and enjoy this creamy, satisfying dish!