Description
This Skinny Chicken Alfredo Stuffed Spaghetti Squash is a healthy twist on the classic chicken Alfredo dish, using spaghetti squash as a low-carb alternative to pasta. The recipe features a creamy, lemon-infused Alfredo sauce with shredded rotisserie chicken, topped with mozzarella cheese and baked to perfection. It's a comforting, satisfying meal that's easy to prepare and perfect for a nutritious dinner.
Ingredients
Scale
Squash
- 1 medium-sized spaghetti squash
Sauce and 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
- Finely chopped parsley for garnish
Instructions
- Preheat Oven and Prepare Squash: Preheat your oven to 400°F. Using a large knife, carefully cut the spaghetti squash lengthwise from stem to tail. Lightly coat the flesh with cooking spray and place the squash cut-side down on a baking sheet. Bake for 40 minutes until tender. Let it cool enough to handle.
- Make Alfredo Sauce: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the chopped shallots and minced garlic and cook for 3 minutes until soft and fragrant. Whisk in 2 tablespoons of all-purpose flour and cook for 2 minutes to form a roux.
- Add Milk and Seasonings: Gradually stream in 2 cups of 2% reduced-fat milk while whisking constantly until the mixture is smooth. Gently simmer the sauce for 3 to 4 minutes until it thickens. Stir in 2 tablespoons of fresh lemon juice, 1/4 cup grated Parmesan cheese, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Remove from heat.
- Combine Chicken and Spaghetti Squash: Scrape out and discard the seeds from the spaghetti squash. Use a fork to scrape out all the spaghetti-like strands and stir them into the chicken Alfredo sauce along with 2 cups of shredded rotisserie chicken.
- Stuff and Bake Squash Boats: Evenly fill the empty spaghetti squash shells with the chicken Alfredo mixture. Sprinkle 1/2 cup shredded mozzarella cheese evenly over the tops. Return the stuffed squash boats to the oven and bake for 10 minutes.
- Broil for Golden Cheese: After baking, set the oven to broil on HIGH. Broil the squash boats for about 2 minutes or until the mozzarella cheese is golden and bubbly in spots. Remove from the oven.
- Garnish and Serve: Garnish the stuffed spaghetti squash with finely chopped parsley before serving for a fresh burst of flavor and color.
Notes
- Make Dairy-Free: Substitute the 2% reduced-fat milk with unsweetened plain almond milk or cashew milk. Replace grated Parmesan cheese with nutritional yeast for a cheesy flavor. Use your favorite brand of shredded vegan mozzarella cheese, such as Follow Your Heart or Daiya.
- Storage: Store the stuffed spaghetti squash boats as is or transfer the filling into an airtight container. Refrigerate for up to 3 days.
- Reheating: To reheat, keep the squash boats whole and warm in the oven at 300°F until heated through. Alternatively, microwave the filling separately until warm.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 65 mg
