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

There's something downright satisfying about cozy comfort food that also keeps you feeling light and energized. This Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe hits that perfect balance — creamy, savory, and packed with wholesome goodness. Trust me, it’s a total weeknight winner you’ll want in your rotation.

A toasted yellow spaghetti squash half is filled with a creamy, melted white cheese topping that shows browned spots and slight bubbling, giving a textured look. The squash's stringy yellow flesh forms the bottom layer around the edges, holding the cheese sauce inside. Bits of green parsley are scattered on top along with some black pepper specks. The squash rests on a white plate with dark speckles, which sits on a half circle pink plate over a white marbled surface. A lemon wedge and some parsley are seen in the top right and background. 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

Every time I make this Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe, I’m reminded why it’s become such a favorite of mine — it’s comfort food without the heaviness, and honestly, that creamy Alfredo sauce feels indulgent without guilt.

Low-Calorie Delight: Using spaghetti squash instead of traditional pasta cuts down on calories without sacrificing texture or taste.
Super Simple Prep: The recipe uses rotisserie chicken and basic pantry staples, making it perfect for effortless weeknight meals.
Rich, Creamy Alfredo Flavor: Thanks to a homemade lighter sauce, you get all the flavor with a fraction of the fat.
Versatile and Customizable: You can easily swap ingredients to fit your dietary needs or add your favorite herbs and cheeses.

Ingredients & Why They Work

This dish brings together the natural sweetness and texture of spaghetti squash with a luscious lighter Alfredo sauce, and tender shredded chicken for protein. The lineup of ingredients keeps things both flavorful and approachable without a laundry list of complicated steps.

Flat lay of a halved medium spaghetti squash showing bright yellow-orange flesh with visible strands, a small white bowl of golden extra-virgin olive oil, a small white bowl of finely chopped pale purple shallots, three whole garlic cloves with white papery skins, a small white bowl of white all-purpose flour, a small white bowl of creamy 2% milk, a small white bowl of fresh yellow lemon juice, a small white bowl filled with finely grated pale yellow Parmesan cheese, a small white bowl of kosher salt crystals, a small white bowl of freshly ground black pepper, a mound of shredded white and light brown rotisserie chicken, a small pile of shredded white mozzarella cheese, and a few sprigs of bright green finely chopped parsley, all arranged in perfect symmetry on a simple white ceramic surface, placed 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: Its stringy flesh mimics pasta, making it a brilliant low-carb swap for noodles.
Extra-virgin olive oil: A healthy fat that helps sauté shallots and garlic, building the foundation of flavor.
Shallots: Subtly sweet and fragrant, they add depth without overpowering the dish.
Garlic cloves: Brings aromatic warmth and punch.
All-purpose flour: Used to thicken the sauce gently without heaviness.
2% reduced-fat milk: Keeps the sauce creamy but lighter than using heavy cream.
Fresh lemon juice: Adds a subtle brightness that balances the rich sauce.
Parmesan cheese: Delivers that classic cheesy umami taste essential to Alfredo.
Kosher salt & black pepper: Essential seasonings to make everything pop.
Shredded rotisserie chicken: Convenient, juicy protein that blends smoothly into the sauce.
Mozzarella cheese: Melts beautifully on top for a bubbly, golden finish.
Fresh parsley: A garnish that brightens and freshens each bite.

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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

I love how flexible this Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe is — it’s easy to tweak depending on what you have on hand or your mood.

Variation: I often swap out the mozzarella topping for crumbled goat cheese or even a sprinkle of smoked gouda for a funky twist that still melts well.
Dairy-Free Option: I’ve had great success using almond or cashew milk with nutritional yeast instead of Parmesan when I need a vegan or dairy-free version.
Spice it up: Adding a pinch of red pepper flakes to the sauce gives it a subtle kick that I find incredibly satisfying.
Fresh herbs: Swap parsley for basil or chives to change the flavor profile anytime you want.

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

A half yellow spaghetti squash filled with a creamy white cheese mixture topped with browned melted cheese and small green herb pieces, sitting on a white plate. A fork lifts a gooey, stretchy cheese portion from the squash, showing the soft, stringy texture of the cheese and the fibrous, yellow inside of the squash. In the background, another squash half on a white plate is partially visible, along with lemon wedges on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Spaghetti Squash to Perfection

Start by preheating your oven to 400°F. Slice the spaghetti squash lengthwise — I like to stabilize it first by placing it flat side down on a cutting board to make the cut smoother. Lightly coat the inside with cooking spray to keep it moist, then place the halves cut-side down on a baking sheet. Bake it for 30-40 minutes until it’s tender and fork-tender strands easily pull from the flesh. Let it cool a bit before scooping.

Step 2: Whip Up the Creamy Alfredo Sauce

While the squash roasts, heat olive oil in a skillet over medium heat and gently soften the shallots and garlic for about 3 minutes. Sprinkle in the flour and stir for another two minutes to cook off that raw taste. Gradually whisk in the milk, stirring continuously until the sauce thickens nicely — usually about 3 to 4 minutes. Then add lemon juice, Parmesan, salt, and pepper. Once done, remove from heat and stir in your shredded rotisserie chicken so it soaks up all that creamy goodness.

Step 3: Combine and Stuff

Use a fork to scrape out the strands of spaghetti squash and carefully mix them into your chicken Alfredo sauce. Then fill the empty squash bowls evenly with this mixture. Top generously with shredded mozzarella cheese.

Step 4: Bake and Broil to Golden Perfection

Pop your stuffed squash back into the oven and bake for 10 minutes. For that irresistible golden cheese crust, switch to broil high and give it about 2 minutes, watching closely so it doesn’t burn. Once out of the oven, sprinkle fresh parsley on top to brighten the dish.

Top Tip

From my many attempts making this Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe, these tips have saved me time and helped me get the best results every time.

Even Roasting: Make sure to cut the squash evenly so both halves roast uniformly — uneven halves can lead to one side being undercooked.
Sauce Thickening: Don’t rush the sauce — whisk the milk in gradually to avoid lumps and simmer until it’s just thick enough to coat the back of a spoon.
Broil Watch: That broil step is quick and easy to burn cheese if you’re not careful, so stay close and pull it out as soon as you see golden-bubbly spots.
Freshness Boost: Garnishing with fresh parsley or even a squeeze of fresh lemon at the end really uplifts the whole flavor.

How to Serve Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe

Garnishes

I always sprinkle a generous handful of finely chopped fresh parsley on top — it adds a pop of color and a subtle fresh bite that contrasts nicely with the richness. Sometimes, I add a small dusting of extra Parmesan just before serving for an extra cheesy boost.

Side Dishes

For a complete meal, I pair this with a crisp green salad tossed in a light vinaigrette or some roasted broccoli with garlic and lemon. The lightness and acidity of the sides complement the creamy stuffed squash perfectly.

Creative Ways to Present

Serving the chicken Alfredo mixture right inside the squash shells makes for a rustic, charming presentation that’s always a hit at dinner parties. For a fancier touch, I sometimes drizzle a balsamic reduction around the plate or scatter toasted pine nuts on top for crunch.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I usually scoop the filling into an airtight container separate from the squash shells if I’ve made more than we ate. The mixture keeps well in the fridge for up to 3 days without losing its creamy texture.

Freezing

While I rarely freeze this dish because we enjoy it fresh, I’ve tested freezing the filling alone, and it rewarmed nicely without becoming watery. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming stuffed squash boats in a 300°F oven until heated through to keep the cheese melty and sauce creamy. Alternatively, the filling can be microwaved on a plate for a quick meal without the crunchy topping.

Frequently Asked Questions:

Can I make the Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe dairy-free?

Absolutely! Substitute the milk with unsweetened almond or cashew milk, replace Parmesan with nutritional yeast, and use your favorite vegan cheese for the mozzarella topping. This way, you keep the creamy, cheesy essence without dairy.

How do I properly cook spaghetti squash to get the right texture?

Cut the squash in half lengthwise, remove the seeds, and bake cut-side down with a light coating of cooking spray at 400°F for 30-40 minutes. The strands should be tender but still hold a slight bite, similar to al dente pasta.

Can I prepare this recipe ahead of time?

Yes! You can prepare the Alfredo mixture and roast the squash in advance. Store them separately in the fridge and assemble before the final bake and broil. This helps reduce last-minute cooking time.

What’s the best way to reheat leftovers without drying them out?

Reheat stuffed squash boats in a 300°F oven until warmed through to maintain creaminess and melting cheese. Avoid microwaving the full boat if you want to preserve texture; instead, microwave just the filling if you’re in a pinch.

Final Thoughts

Honestly, this Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe feels like a small indulgence that’s actually good for you. It’s one of those recipes I go back to again and again when I want something comforting but light. I hope you’ll give it a try — it’s a delicious hug on a plate that I know you’ll enjoy just as much as I do.