Description
This Skinny Chicken Alfredo Stuffed Spaghetti Squash is a healthier twist on the classic creamy Alfredo, combining tender spaghetti squash with a light yet flavorful chicken Alfredo sauce. It's baked to perfection and topped with melty mozzarella cheese and fresh parsley for a satisfying low-carb dinner option.
Ingredients
Scale
Spaghetti Squash
- 1 medium-sized spaghetti squash
- Cooking spray for coating squash
Sauce and Filling
- 2 Tbsp. extra-virgin olive oil
- 1/2 cup chopped shallots
- 3 garlic cloves, minced
- 2 Tbsp. all-purpose flour
- 2 cups 2% reduced-fat milk
- 2 Tbsp. fresh lemon juice
- 1/4 cup grated Parmesan cheese
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 cups shredded rotisserie chicken
- 1/2 cup shredded mozzarella cheese
- Finely chopped parsley for garnish
Instructions
- Preheat and prepare squash: Preheat your oven to 400°F. Using a large knife, carefully cut the spaghetti squash lengthwise from stem to tail. Lightly coat the flesh with cooking spray and place it cut-side down on a baking sheet. Bake for 40 minutes or until tender. Let it sit until cool enough to handle.
- Make Alfredo sauce: While the squash bakes, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add chopped shallots and minced garlic; cook for 3 minutes until they soften. Whisk in 2 tablespoons of all-purpose flour and cook for another 2 minutes to form a roux.
- Add milk and seasonings: Gradually pour in 2 cups of 2% milk while whisking continuously until smooth. Simmer gently for 3 to 4 minutes until thickened. Stir in 2 tablespoons fresh lemon juice, 1/4 cup grated Parmesan cheese, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Remove from heat and fold in 2 cups shredded rotisserie chicken.
- Prepare squash strands and combine: Scrape out and discard the seeds of the cooled spaghetti squash. Use a fork to shred the flesh into spaghetti-like strands and stir them into the chicken Alfredo mixture.
- Fill squash boats and bake: Divide the chicken Alfredo mixture evenly into the hollowed squash halves. Sprinkle 1/2 cup shredded mozzarella cheese on top. Return the squash boats to the oven and bake for 10 minutes.
- Broil cheese topping: Set the oven to broil on HIGH and broil the stuffed squash for 2 minutes, or until the cheese is golden and bubbly in some spots.
- Garnish and serve: Remove the squash from the oven and garnish with finely chopped fresh parsley. Serve warm.
Notes
- MAKE DAIRY-FREE: Replace 2% milk with unsweetened plain almond or cashew milk. Use nutritional yeast instead of Parmesan cheese for a similar cheesy flavor. Substitute shredded vegan cheese like Follow Your Heart or Daiya for mozzarella.
- STORE: The stuffed spaghetti squash boats can be stored whole or deconstructed in an airtight container in the refrigerator for up to 3 days.
- REHEAT: Reheat stuffed squash boats in a 300°F oven until warm, or microwave the squash mixture until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 65 mg
