Cheesy Chicken Bacon Spaghetti Squash Cauliflower Alfredo

Serves 6

Recipe Level: Moderate

You are not going to believe this recipe. When I put in all the information to calculate the nutrition information on Myfitnesspal.com, I couldn't believe it. A lunch size portion of fettuccine alfredo at Olive Garden is 800 calories, 48 grams of fat and 69 grams of carbs. This lightened up version still satisfies that craving for creamy, cheesy goodness, but it comes in at less than one third of the calories. It is also a great way to sneak in veggies for the kids...they'll never know the sauce is made out of cauliflower.

Spaghetti Squash - 1 whole

Boneless Skinless Chicken Breasts - 2 whole

Bacon - 2 slices

Cauliflower - 1 head

Garlic - 8 cloves

Chicken or Veggie Stock - 2 cups

Greek Yogurt - 1/2 cup

Fontina Cheese - 1.5 oz. 

Asiago or Parmesan Cheese - 1.5 oz.

Salt & Pepper - To taste

1. Preheat oven to 400 degrees.

2. Cut one spaghetti squash in half and remove seeds and any goopey strings. Place on a baking dish with the skin side down and coat the fleshy side with a dash of salt. 

3. Put two boneless skinless chicken breasts on another baking dish. Season with salt, pepper and garlic powder. 

4. Place the squash in the oven for 45 minutes or until the flesh is nice and soft. Put the chicken in the oven  until it reaches an internal temperature of 160 degrees (35-40 min. depending on the size.)

5. While the squash and chicken are baking in the oven, start cooking the bacon in a deep skillet with lid or large sauce pot. (you are going to cook the cauliflower in the same pan, so you are going to need a pretty large pot)

6. While the bacon is crisping up, cut up a head of cauliflower and the cloves of garlic. When the bacon is done cooking, remove from the pan with a slotted spoon or fork. Leaving about a tablespoon of the fat in the bottom of the pan. 

7. Add the cauliflower florets and garlic to the pan and saute for 1-2 minutes before adding the vegetable or chicken stock. After adding the stock, bring to a boil, then reduce and let simmer for 20 minutes, until the cauliflower is nice and very tender. (You want it pretty soft, almost overcooked.)

8. Spoon the cauliflower out and put in a blender or a deep narrow cup or bowl if using a hand blender. Blend the cauliflower, slowing adding in the liquid until it reaches the consistency of Alfredo sauce. Check the seasoning and add salt and pepper to taste.

9. Stir in 1/2 cup of Greek yogurt once the Alfredo is mostly cooled. 

10. Once the squash and chicken are done cooking, let them cool for 10 minutes or so. Then shred or dice the chicken breasts. Scoop out the squash into a casserole dish with a fork. It will look just like spaghetti strands. Once you have all the squash strands in the baking dish, add the chicken and Alfredo sauce and stir everything together.

11. Top the casserole with your favorite cheeses (I used Fontina and Asiago) and the bacon crumbles and bake for 25 minutes. 

12. Grate a little extra Asiago or Parmesan over your dish and enjoy the ooey gooey goodness without the guilt!

Nutrition Information per serving from Myfitnesspal.com

Chicken Bacon Spaghetti Squash Cauliflower Alfredo - 243 Calories, 9g. fat, 18g. carbs, 28g. protein