Description
This Skinny Chicken Alfredo Stuffed Spaghetti Squash is a healthier take on classic creamy Alfredo. Tender roasted spaghetti squash strands are mixed with a light, lemony chicken Alfredo sauce made with reduced-fat milk and Parmesan, then topped with mozzarella and baked to golden perfection. This comforting dish is perfect for a low-carb, protein-packed dinner.
Ingredients
Scale
Squash
- 1 medium-sized spaghetti squash
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 for garnish
Instructions
- Preheat and prepare squash: Preheat oven to 400°F. Cut the spaghetti squash lengthwise from stem to tail with a large knife. Lightly coat the flesh with cooking spray and place cut-side down on a baking sheet. Bake for 40 minutes or until tender. Let cool until easy to handle.
- Make Alfredo sauce: Heat olive oil in a large skillet over medium heat. Add chopped shallots and minced garlic; cook for 3 minutes until softened. Whisk in flour and cook for 2 minutes. Gradually add the reduced-fat milk while whisking until smooth. Simmer gently until the sauce thickens, about 4 minutes. Stir in fresh lemon juice, grated Parmesan cheese, kosher salt, and black pepper. Remove from heat and fold in shredded rotisserie chicken.
- Scoop and combine squash strands: Remove and discard seeds from the cooled spaghetti squash. Use a fork to scrape out all spaghetti-like strands from the flesh. Stir these strands into the chicken Alfredo sauce mixture until fully combined.
- Fill squash boats and bake: Evenly fill the empty squash shells with the chicken Alfredo and squash mixture. Sprinkle shredded mozzarella cheese on top of each filled squash half. Return to the oven and bake for 10 minutes.
- Broil for finishing touch: Set the oven broiler to HIGH and broil the stuffed squash for 2 minutes or until the mozzarella cheese is golden and bubbly. Remove from oven.
- Garnish and serve: Sprinkle finely chopped fresh parsley over the stuffed squash halves for color and freshness. Serve warm and enjoy your healthy comfort meal.
Notes
- MAKE DAIRY-FREE: Substitute 2% milk with unsweetened plain almond milk or cashew milk. Replace Parmesan with nutritional yeast and use vegan mozzarella cheese for a dairy-free version.
- STORE: Keep stuffed squash boats whole or remove filling and store in an airtight container. Refrigerate up to 3 days.
- REHEAT: Warm stuffed squash boats in the oven at 300°F until heated through, or microwave the filling on a plate until warm.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 70 mg
