Description
This Skinny Chicken Alfredo Stuffed Spaghetti Squash is a healthy, low-carb twist on traditional Alfredo pasta. Roasted spaghetti squash is filled with a creamy, lemony chicken Alfredo sauce made with reduced-fat milk and Parmesan cheese, then topped with mozzarella and baked to golden perfection. It's a satisfying, flavorful meal perfect for a nutritious dinner.
Ingredients
Scale
Spaghetti 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: Preheat your oven to 400°F to prepare for roasting the spaghetti squash.
- Prepare Spaghetti Squash: Cut the spaghetti squash lengthwise from stem to tail using 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 the flesh is tender. Let it cool enough to handle.
- Make Alfredo Sauce: While the squash cooks, heat olive oil in a large skillet over medium heat. Add chopped shallots and minced garlic and cook for 3 minutes until softened. Whisk in flour and cook for 2 minutes to form a roux. Gradually whisk in the reduced-fat milk until smooth, then simmer gently for 3 to 4 minutes until sauce thickens. Stir in fresh lemon juice, Parmesan cheese, kosher salt, and black pepper. Remove from heat and stir in shredded rotisserie chicken.
- Scrape Squash Strands: Cut the squash open and remove seeds. Use a fork to scrape out the spaghetti-like strands and mix them into the chicken Alfredo sauce thoroughly.
- Fill Squash Boats: Evenly divide the chicken Alfredo and squash mixture between the two hollowed squash shells. Sprinkle shredded mozzarella cheese over each filled squash boat.
- Bake and Broil: Return the stuffed squash boats to the oven and bake for 10 minutes to heat through and melt the cheese. Then set the oven to broil on high and broil for 2 minutes or until the cheese is golden and bubbly.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley before serving warm.
Notes
- Make Dairy-Free: Substitute the 2% reduced-fat milk with unsweetened plain almond milk or cashew milk. Replace Parmesan cheese with nutritional yeast for cheesy flavor. Use your favorite shredded vegan mozzarella alternative, such as Follow Your Heart or Daiya brand.
- Storage: Store leftover stuffed squash boats in an airtight container or keep them as is in the shells. They will last up to 3 days refrigerated.
- Reheating: Reheat leftovers in the oven at 300°F until warmed through, keeping them in the squash shells. Alternatively, microwave the mixture spread on a plate until hot.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg
