Chicken Alfredo Spaghetti Squash Casserole

You can do this with shrimp instead of chicken, or it can be made vegetarian by subbing out the chicken for sweet peppers or mushrooms.

1 spaghetti squash, cut lengthwise, seeds scooped out

olive oil

5 TBSP butter

2 TBSP flour

3-4 garlic cloves

1 1/2 cup milk

1 1/4 cup shredded Parmesan cheese

1 TBSP lemon juice

1 tsp salt

1 tsp black pepper

freshly chopped basil

freshly chopped parsley

2-3 cups of chopped chicken breast (roughly bite sized cubes)

Preheat oven to 400 degrees. Rub olive oil on the inside of each spaghetti squash half, and place on baking sheet. Bake for about 20-30 minutes, or until you can pierce it with a fork. When it is done, scoop out the flesh and use fork to break up the “noodles.” Meanwhile, in a pan saute the chicken in olive oil and garlic until the chicken is cooked. Remove from heat. In another skillet heat the butter. Whisk in the flour when the butter is melted. Whisk in the milk and 1 cup of the parmesan cheese until it is melted. Stir in the squash “noodles,” garlic chicken, salt, and pepper. Spread olive oil inside a a casserole dish. Fill the dish with the mixture. Sprinkle the top with the remaining 1/4 cup of parmesan cheese. Bake for about 10-20 minutes or until the top is just melted or golden brown, your preference! Genersouly sprinkle with freshly chopped parsley and basil. Enjoy!