Roasted Red Pepper Spaghetti Squash Alfredo is a creamy blend of roasted red bell peppers, parmesan, cream cheese, baby spinach, and spices. The savory sauce is mixed with spaghetti squash and wholesome chicken breast for protein.
Preheat oven to 375F. Cut spaghetti squash in half and scoop out seeds. Add 1-2 cups of water to cover bottom of a sheet pan and place squash open-side-down on the pan. Bake 10-15 minutes, or until a fork goes through easily. Remove from oven and cool, then scoop out insides into a medium mixing bowl. Set aside.
In a medium saucepan add olive oil and chicken. Stir occasionally, until chicken is cooked through. Remove from pan and set aside.
In the saucepan melt butter and sauté onion until translucent (about 5 minutes). Add cream cheese, spices, and milk. Stir until cream cheese is mixed in and melted.
Add red bell peppers and parmesan. Cook on low-medium heat for about 5 minutes, stirring frequently. Use an immersion blender to blend all ingredients together.
Add baby spinach, stirring frequently until spinach is cooked and mixed in. Add Alfredo sauce and chicken to spaghetti squash and stir everything together.
Pour mixture back into the spaghetti squash halves. Top with additional parmesan and serve.