Description

This Skinny Chicken Alfredo Stuffed Spaghetti Squash offers a healthy twist on the classic creamy chicken Alfredo dish by using spaghetti squash as a low-carb pasta alternative. The recipe features a homemade light Alfredo sauce with reduced-fat milk, fresh lemon juice, and Parmesan cheese, combined with shredded rotisserie chicken and finished with mozzarella cheese for a comforting, satisfying meal perfect for a nutritious dinner.

Ingredients

Scale

Main 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

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Instructions

Preheat the Oven: Preheat your oven to 400°F to prepare for roasting the spaghetti squash.
Prepare the Spaghetti Squash: Using a large knife, carefully cut the spaghetti squash lengthwise from stem to tail. Lightly coat the flesh with cooking spray, then place the squash cut-side down on a baking sheet. Bake for 40 minutes, or until the flesh is tender when pierced with a fork. Let it cool until safe to handle.
Make the Alfredo Sauce: Meanwhile, heat the extra-virgin olive oil in a large skillet over medium heat. Add the chopped shallots and minced garlic, cooking for about 3 minutes until softened. Whisk in the all-purpose flour and cook for 2 minutes to form a roux. Gradually pour in the reduced-fat milk while whisking constantly until the sauce is smooth. Allow it to simmer gently for about 4 minutes until thickened. Remove from heat and whisk in fresh lemon juice, grated Parmesan cheese, kosher salt, and black pepper. Stir in the shredded rotisserie chicken to warm through and combine.
Prepare the Squash Boats: Carefully scrape out and discard the seeds from the spaghetti squash halves. Use a fork to shred the flesh into spaghetti-like strands. Stir these strands into the chicken Alfredo mixture until evenly combined.
Stuff and Bake: Evenly fill the empty squash boats with the chicken Alfredo and spaghetti squash mixture. Sprinkle shredded mozzarella cheese over the top of each boat. Return the stuffed squash to the oven and bake for 10 minutes to melt the cheese thoroughly.
Broil for Finish: Set your oven to broil on HIGH and broil the stuffed squash for 2 minutes or until the mozzarella cheese is golden in spots. Watch closely to prevent burning.
Garnish and Serve: Remove the stuffed squash from the oven and garnish with finely chopped fresh parsley. Serve warm and enjoy your healthy, cheesy chicken Alfredo meal.

Notes

MAKE DAIRY-FREE: Replace 2% reduced-fat milk with unsweetened plain almond or cashew milk, substitute Parmesan cheese with nutritional yeast, and use a shredded vegan mozzarella alternative such as Follow Your Heart or Daiya.
STORE: Stuffed spaghetti squash boats can be stored whole or emptied into airtight containers, lasting up to 3 days refrigerated.
REHEAT: Reheat in the oven at 300°F until warm, keeping the squash filled, or microwave the mixture on a plate until warmed through.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 75 mg