Name: Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 medium-sized spaghetti squash; 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

One bite of this cozy, creamy dish and you’ll see why the Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe quickly became one of my go-to healthy comfort meals. It’s the perfect mix of hearty chicken, luscious alfredo sauce, and naturally low-carb spaghetti squash that makes dinner feel indulgent without the guilt.

The image shows a yellow spaghetti squash half topped with melted, slightly browned cheese with patches of golden brown on the surface. The squash flesh is visible around the edges, showing a tender, stringy texture in light yellow color. There are small green parsley flakes scattered on the melted cheese layer, along with some ground black pepper specks. The squash is placed on a white plate with speckles, sitting on a white marbled surface with a wedge of lemon nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe
Top Tip
How to Serve Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe

Why You'll Love This Recipe

I’m honestly obsessed with how this Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe transforms simple ingredients into a filling, satisfying dinner. It hits all the right notes—creamy, cheesy, fresh—and yet it feels light and nourishing.

Healthy comfort food: You get all the rich Alfredo flavor without heavy cream or pasta.
Easy to prepare: The steps are straightforward, making it weeknight friendly even if you’re busy.
Versatile leftovers: It reheats beautifully, perfect for meal prep or a quick lunch the next day.
Light and fresh: The lemon juice and parsley brighten the dish so it never feels too heavy.

Ingredients & Why They Work

The magic of this dish comes from pairing tender shredded chicken and the delicate strands of spaghetti squash with a creamy, tangy Alfredo sauce that’s lightened up but still luxuriously flavorful. Here are some notes on the main players:

Flat lay of a halved medium spaghetti squash showing bright yellow spaghetti-like strands inside, a small white bowl of golden extra-virgin olive oil, a small white bowl filled with finely chopped pale purple shallots, three whole garlic cloves with papery white skins, a small white bowl of pale beige all-purpose flour, a small white bowl of creamy 2% milk, a small white bowl with fresh light yellow lemon juice, a small white bowl of grated pale yellow Parmesan cheese, a small white bowl of coarse kosher salt crystals, a small white bowl of freshly ground black pepper, a pile of shredded white rotisserie chicken meat, a small mound of shredded white mozzarella cheese, and a few sprigs of finely chopped fresh green parsley all neatly arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Spaghetti squash: Acts as a wonderful low-carb pasta substitute with a neutral flavor that absorbs sauce beautifully.
Extra-virgin olive oil: Adds rich depth when sautéing shallots and garlic, building flavor from the start.
Shallots: Milder and sweeter than onions, they give the sauce a gentle aromatic base.
Garlic cloves: Classic flavor enhancer that pairs perfectly with creamy Alfredo.
All-purpose flour: Key to thickening the sauce without heaviness.
2% reduced-fat milk: Keeps the sauce silky while keeping calories in check.
Fresh lemon juice: Adds a subtle brightness that cuts through the creaminess.
Parmesan cheese: The heart of the Alfredo’s savory, cheesy goodness.
Kosher salt and black pepper: Important for proper seasoning that brings everything together.
Shredded rotisserie chicken: Convenient and flavorful protein source that makes this dish a meal.
Shredded mozzarella cheese: Adds melty, gooey topping that’s irresistible.
Fresh parsley: Finishing garnish that provides a pop of color and freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about the Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe is how easy it is to tweak and personalize. You can swap out ingredients to suit your tastes or dietary needs without sacrificing flavor.

Dairy-Free Variation: I often swap the milk for almond or cashew milk and Parmesan for nutritional yeast; it’s surprisingly delicious and perfect if you’re avoiding dairy.
Spice It Up: Add a pinch of crushed red pepper flakes to the sauce for a little kick—my husband loves this twist!
Protein Swap: Use leftover rotisserie turkey or even shrimp instead of chicken to change up the flavors.
Extra Veggies: Stir in sautéed mushrooms or spinach before stuffing to boost the nutrition and texture.

Step-by-Step: How I Make Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe

Two halves of yellow spaghetti squash are filled with a creamy, melted cheese mixture that is slightly browned on top with some green herb bits sprinkled over it. One half is on a white plate with an orange saucer underneath and the other is in the background. The cheese layer is thick and bubbly, covering soft, shredded squash inside the bright yellow shell. A fork lifting a stringy, cheesy bite from one half shows melted, stretchy cheese mixing with tender squash. The whole scene is set on a white marbled surface with wedges of lemon in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Spaghetti Squash to Perfection

Start by slicing your spaghetti squash lengthwise. Be careful here—these squashes can be stubborn! I like to use a large, sharp knife and steady cutting board. After slicing, coat the flesh lightly with cooking spray to prevent drying out and bake cut-side down on a rimmed sheet for 30 to 40 minutes, until it’s tender. You want the strands to be fork-tender but not mushy. Once out of the oven, let it cool enough to handle before you scoop.

Step 2: Whip Up the Lemony Alfredo Sauce

While the squash roasts, heat olive oil over medium heat, then soften your chopped shallots and garlic until fragrant and translucent—about 3 minutes. Whisk in the flour and cook briefly to avoid a raw taste. Gradually whisk in the milk, stirring constantly to keep it smooth, and simmer until it thickens slightly. Then stir in fresh lemon juice for that bright zing, Parmesan, salt, and pepper. Remove from heat before adding the shredded chicken, so the sauce stays silky and the chicken stays juicy.

Step 3: Mix and Stuff

Carefully scoop out and discard the seeds from your cooled spaghetti squash. Then use a fork to liberate those spaghetti-like strands into a bowl. Mix these strands evenly with your creamy chicken Alfredo sauce. Spoon the mixture back into the squash shells, then sprinkle mozzarella cheese generously on top. Pop them back into the oven for 10 minutes to reheat and meld flavors.

Step 4: Broil for the Golden Finish

Turn your oven to broil on high for a couple of minutes to give the mozzarella that irresistible bubbly, golden-brown crust. Just keep a close eye to avoid burning—it happens fast! When you see those nice golden spots, your Skinny Chicken Alfredo Stuffed Spaghetti Squash is ready to come out and be garnished with fresh parsley.

Top Tip

From the many times I’ve made this Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe, a few tips have helped me nail it every time. These little insights make all the difference.

Roasting the squash cut-side down: It steams the flesh inside, making those spaghetti strands tender but not mushy.
Sauce thickening patience: Don’t rush the sauce around the flour and milk—it takes those few extra minutes to get the perfect creamy texture.
Scoop carefully: Use a fork rather than a spoon to scrape the squash; it helps keep the strands longer and more pasta-like.
Broil with attention: Broiling melts and browns the cheese quickly, so stand close and watch to prevent burning.

How to Serve Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe

Chicken Alfredo Spaghetti Squash - Serving Suggestion

Garnishes

I’m a huge fan of adding fresh chopped parsley right before serving—it adds a fresh, herbal pop of color and flavor that cuts through the richness. Sometimes I'll sprinkle a little extra Parmesan around the edges for cheesier bites.

Side Dishes

This recipe stands well on its own, but I love pairing it with a crisp green salad tossed in a tangy vinaigrette or some roasted asparagus for an extra veggie boost. Garlic bread is optional, but hey, who says no to that?

Creative Ways to Present

For special occasions, I’ve tried serving the stuffed spaghetti squash halves on pretty platters with a drizzle of basil pesto or a sprinkle of toasted pine nuts for texture. It makes the dish feel extra special without much effort.

Make Ahead and Storage

Storing Leftovers

Leftovers of the Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe keep beautifully in the fridge for up to 3 days. I usually store them in airtight containers—either in the shells or just the filling depending on how much fridge space I’m working with.

Freezing

Freezing works if you want to meal prep in advance. I recommend scooping out the filling, freezing it in portioned containers, and then reheating with a sprinkle of mozzarella added fresh on top after warming to preserve the texture.

Reheating

For reheating leftovers, I gently warm in the oven at 300°F, covered with foil to keep moisture in. If you’re short on time, the microwave also works fine—just stir halfway through so it heats evenly, then add fresh parsley for that fresh pop of flavor.

Frequently Asked Questions:

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! If you prefer, cook and shred your own chicken breasts or thighs. Just make sure they’re fully cooked and seasoned lightly, as rotisserie chicken adds extra flavor and convenience.

How do I prevent the spaghetti squash from becoming watery?

Roasting the squash cut-side down helps steam it perfectly. Be sure to let it cool slightly before scraping out the strands to keep them firm. Avoid overheating during saucing or baking to prevent sogginess.

Can I make this recipe vegan?

Yes! Use plant-based milk like almond or cashew, swap Parmesan for nutritional yeast, and choose your favorite vegan shredded cheese. You could also substitute the chicken with sautéed mushrooms or chickpeas for protein.

Is this recipe meal-prep friendly?

Definitely. It reheats well and stores nicely in the fridge up to 3 days. Freezing the filling separately also makes it convenient for future meals with minimal prep.

Final Thoughts

This Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe feels like a special meal every time I make it but comes together with so much ease it’s perfect for busy weeknights. I hope you enjoy making it just as much as I do—there’s comfort, freshness, and a little indulgence all packed into one dish. Trust me, once you try this, it’ll be a repeat in your dinner rotation.