*Diced grilled chicken shown, or use rotisserie, baked, or canned chicken.
Pierce exterior skin of squash with fork 6 to 10 times. With a sharp knife, cut squash in half lengthwise and scoop out seeds and ribbing. Place one half hollow side down in a microwave-safe dish with lid (such as CorningWare) along with 2 tablespoons of water. Cook 8 to 12 minutes, until fork easily pierces all the way through the flesh. Set aside to cool and repeat process with the second squash half.
Spread chicken pieces onto a microwave-safe plate and microwave until warmed through but not piping hot. (Time will depend on size of pieces and if chicken is frozen.) Meanwhile, scrape the inside of the spaghetti squash with a fork to create “noodles,” transferring the strings to two microwave-safe bowls. Split the Alfredo sauce and warmed chicken between the bowls; toss with fork to coat, then top with mozzarella and Parmesan. Microwave each bowl until cheese has melted and dish is hot throughout. Garnish with parsley (optional). Makes two meals or four side-dish servings.
NOTE: If you don’t have a microwave-safe dish with lid to fit the spaghetti squash, try placing a microwave-safe plate on top. Otherwise, cook uncovered but double the water and expect it to take longer to cook.
Per serving: 584 calories, 34 grams fat (16 grams saturated fat), 28 grams total carbohydrates, 154 milligrams cholesterol, 657 milligrams sodium, 4 grams fiber, 42 grams protein.
