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Dinner: PCOS Spaghetti Squash Alfredo - Chicken Alfredo with Spaghetti Squash
This recipe uses spaghetti squash, a low GI alternative to pasta, and lean chicken breast for protein. The Alfredo sauce and Parmesan cheese add a delicious, creamy flavor. Grocery list: Spaghetti squash, chicken breasts, Alfredo sauce, olive oil, salt, pepper, Parmesan cheese, fresh parsley.
This PCOS-friendly recipe is a great way to enjoy a creamy, satisfying dinner while keeping your carbs in check. The spaghetti squash is a low GI food, which can help regulate blood sugar levels. The chicken provides lean protein, which can help with weight management. The Alfredo sauce and Parmesan cheese add a delicious, creamy flavor, while also providing calcium for bone health. This meal is not only delicious, but also helps you feel empowered and in control of your PCOS management.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
This recipe includes superfoods such as:
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1 medium spaghetti squash (approx. 3 lbs or 1.4 kg), 2 chicken breasts (approx. 8 oz or 225 g each), 1 cup of Alfredo sauce (approx. 240 ml), 1 tablespoon of olive oil (approx. 15 ml), Salt and pepper to taste, 1/2 cup of grated Parmesan cheese (approx. 50 g), Fresh parsley for garnish
Instructions
1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 40 minutes, or until the squash is tender. 2. While the squash is roasting, season the chicken breasts with salt and pepper, and cook them in a skillet over medium heat until they're cooked through. 3. Once the chicken is cooked, remove it from the skillet and let it rest. 4. When the spaghetti squash is done, use a fork to scrape out the 'spaghetti' strands. 5. Cut the cooked chicken into slices and mix it with the spaghetti squash strands and Alfredo sauce. 6. Serve the mixture in the squash shells, top with grated Parmesan cheese, and garnish with fresh parsley.
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Serving Size: 2
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 450 kcal | ||
| Fat 20 g | ||
| Carbohydrate 30 g | ||
| Protein 30 g | ||
| Omega 3 0.50 g | ||
| Chromium 30.00 mg | ||
| Zinc 15.00 mg | ||
| Magnesium 80.00 mg | ||
| B Vitamins 6.00 mg | ||
| Iron 2 mg | ||
| Calcium 200 mg | ||
| Cholesterol 80 mg | ||
| Monounsaturated Fat 8 g | ||
| Polyunsaturated Fat 2 g | ||
| Saturated Fat 8 g | ||
| Sodium 800 mg | ||
| Sugar 8 g | ||
| Potassium 800 mg | ||
| Vitamin A 1000 mcg | ||
| Vitamin C 20 mg | ||
| Fiber 7 g | ||
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