You'll never miss the pasta. Spaghetti squash pinch-hits in this creamy chicken alfredo casserole, dotted with crunchy nuts and sweet dried cranberries.
What You Need
Original recipe yields 6 servings
1 large spaghetti squash (3 lb.)
1-1/2 lb. boneless skinless chicken breasts, cut into thin strips
1 tsp. ground sage
1 jar (15 oz.) CLASSICO Creamy Alfredo Pasta Sauce
1/2 cup chopped PLANTERS Walnuts
1/2 cup dried cranberries
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Let's Make It
Pierce squash in several places with fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until squash is softened, turning after 5 min. Cool slightly.
Meanwhile, toss chicken with sage; cook and stir in large nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Stir in pasta sauce, nuts and cranberries.
Heat oven to 350ºF. Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash halves to form strands. Add to chicken mixture; mix lightly. Spoon into 9-inch square dish sprayed with cooking spray.
Bake 20 min. or until heated through.
Microwave squash and pull into strands as directed; place in microwaveable bowl. Refrigerate up to 2 days. When ready to serve, toss squash with remaining ingredients. Microwave on HIGH 3 to 5 min. or until heated through, stirring every 2 min.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.