Broccoli & Chicken Alfredo Spaghetti Squash

Have you done this before? No

Tools for the recipe: baking sheet, frying pan, microwavable glass bowl

Ingredient substitute: additional 1/4 cup of broccoli florets, precooked chicken breast

Experience doing the recipe: I did not jump in the fake spaghetti bandwagon when the rest of
the world did. I skeptic since a veggie cannot and will not look and taste like regular spaghetti. This
recipe made me a believer. I followed instructions on cooking the squash in the microwave, however, it took me 20 min to reach desired consistency. Once it was done, I was amazed how easily is to shred the spaghetti out! I did let it sit for about 10 min before I incorporated it to the sauce. For my sauce I used pre-cooked chicken breast instead of raw. I always have these in the refrigerator since we eat a lot of chicken. I also had to add extra broccoli about ¼ of a cup since my florets were very tiny. Cooking time was accurate. Flavor was amazing, super cheesy and delicious. The veggie gets lost in the sauce and cheese. Consistency wise it felt like regular al dente spaghetti. I think if you
do not like al dente maybe you can leave this longer either in the microwave or the oven. I loved this
and ate almost all just the spaghetti as I found difficult to eat the outer skin.

Would you try doing the recipe again?  Yes, going to try it with a meat base sauce next weekend.