Description
This Skinny Chicken Alfredo Stuffed Spaghetti Squash recipe offers a lighter take on classic creamy Alfredo pasta by using spaghetti squash as a nutritious substitute. It features a savory sauce made with reduced-fat milk, Parmesan cheese, and shredded rotisserie chicken, all baked together with mozzarella cheese for a comforting, low-carb meal.
Ingredients
Scale
Main 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
Instructions
- Preheat and prepare squash: Preheat oven to 400°F. Using a large knife, cut the spaghetti squash lengthwise from stem to tail. Lightly coat the flesh with cooking spray and place cut-side down on a baking sheet. Bake for 40 minutes, or until tender. Let squash cool until easy to handle.
- Make Alfredo sauce: 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 an additional 2 minutes. Gradually whisk in the 2% milk, stirring until smooth. Simmer gently for 3 to 4 minutes until the sauce thickens. Stir in fresh lemon juice, grated Parmesan cheese, kosher salt, and black pepper. Remove from heat and mix in shredded rotisserie chicken.
- Prepare squash strands: Scrape out and discard the seeds from the cooled spaghetti squash. Use a fork to scrape the flesh into spaghetti-like strands and stir these strands into the Alfredo chicken mixture evenly.
- Fill and bake squash boats: Divide the chicken Alfredo mixture evenly between the hollowed spaghetti squash halves. Sprinkle shredded mozzarella cheese evenly over the top. Return to the oven and bake for 10 minutes.
- Broil cheese topping: Set oven broiler to HIGH and broil the stuffed squash for 2 minutes, or until the mozzarella cheese is golden in spots. Remove from oven and garnish with finely chopped fresh parsley before serving.
Notes
- MAKE DAIRY-FREE: Use unsweetened plain almond or cashew milk instead of 2% milk. Substitute Parmesan cheese with nutritional yeast and swap mozzarella for your favorite shredded vegan cheese, such as Follow Your Heart or Daiya.
- STORE: Store the stuffed spaghetti squash boats whole or transfer the filling to a container. Refrigerate up to 3 days.
- REHEAT: Reheat stuffed boats in the oven at 300°F until warm, or microwave the squash mixture on a plate until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 80 mg
