Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe
This Skinny Chicken Alfredo Stuffed Spaghetti Squash is a lightened-up version of a creamy, cheesy classic. Roasted spaghetti squash acts as a healthy, low-carb base filled with a rich chicken Alfredo sauce made with reduced-fat milk and fresh ingredients. Topped with mozzarella and broiled to golden perfection, this dish is perfect for a comforting yet nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Spaghetti Squash
- 1 medium-sized spaghetti squash
- Cooking spray (to coat squash flesh)
Alfredo Sauce & 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
Garnish
- Finely chopped parsley
Instructions
- Preheat & Prepare Squash: Preheat your oven to 400°F. Use a large knife to carefully cut the spaghetti squash lengthwise, from stem to tail. Lightly coat the cut flesh with cooking spray, then place it cut-side down on a baking sheet. Bake for 30 to 40 minutes, or until the flesh is tender when pierced with a fork. Let it cool enough to handle.
- Make Alfredo Sauce: While the squash roasts, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add chopped shallots and minced garlic, cooking for about 3 minutes until softened and fragrant. Whisk in the flour and cook for another 2 minutes to eliminate the raw taste. Gradually stream in the reduced-fat milk while whisking constantly to keep the mixture smooth. Simmer gently for 3 to 4 minutes until thickened. Remove from heat and stir in fresh lemon juice, grated Parmesan cheese, kosher salt, and black pepper. Finally, fold in the shredded rotisserie chicken for a flavorful filling.
- Prepare Squash Flesh: Once cool enough to handle, scrape out and discard the seeds from the spaghetti squash. Using a fork, gently scrape out all the spaghetti-like strands and add them to the skillet with the chicken Alfredo sauce. Stir well to combine all the flavors evenly.
- Stuff & Bake Squash: Spoon the chicken Alfredo and squash mixture evenly back into the hollowed-out squash halves, creating stuffed squash boats. Sprinkle shredded mozzarella cheese generously over the top. Return the stuffed squash boats to the oven and bake for 10 minutes, allowing the cheese to melt thoroughly.
- Broil for Finish: To achieve a golden, bubbly cheese topping, set your oven broiler to HIGH and broil the stuffed squash for an additional 2 minutes. Watch closely to prevent burning. Once the cheese has golden spots, remove the dish from the oven.
- Garnish & Serve: Sprinkle finely chopped fresh parsley over the top for a burst of color and fresh flavor. Serve hot for a comforting and healthy meal.
Notes
- Make Dairy-Free: Substitute 2% reduced-fat milk with unsweetened plain almond or cashew milk. Replace grated Parmesan cheese with nutritional yeast for a cheesy flavor. Use your preferred brand of shredded vegan mozzarella, such as Follow Your Heart or Daiya mozzarella style shreds, which melt well.
- Storage: Store stuffed spaghetti squash boats whole or transfer the filling into an airtight container. They keep well in the refrigerator for up to 3 days.
- Reheating: Reheat filled squash boats in the oven at 300°F until warmed through, or microwave the filling on a plate until hot.
