Description
A healthy and delicious Skinny Chicken Alfredo Stuffed Spaghetti Squash recipe that combines tender roasted spaghetti squash with a creamy, light Alfredo sauce made with reduced-fat milk and shredded rotisserie chicken, topped with melted mozzarella cheese and fresh parsley for a satisfying low-calorie meal.
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 Squash: Use a large knife to 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 until tender. Remove and let cool until easy 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 the flour and cook for 2 minutes to form a roux.
- Finish Sauce: Gradually pour in the 2% milk, whisking constantly until smooth. Simmer gently for 4 minutes until thickened. 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: Remove squash seeds and discard. Using a fork, scrape out the spaghetti-like strands from the squash and fold them into the chicken Alfredo mixture thoroughly.
- Assemble: Spoon the chicken Alfredo and spaghetti squash mixture evenly back into the hollowed squash shells. Sprinkle shredded mozzarella cheese evenly over the tops.
- Bake and Broil: Return the stuffed squash boats to the oven and bake for 10 minutes. 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 oven and garnish with finely chopped fresh parsley. Serve warm for best flavor.
Notes
- MAKE DAIRY-FREE: Substitute 2% reduced-fat milk with unsweetened almond or cashew milk. Replace Parmesan cheese with nutritional yeast and use a vegan shredded cheese such as Follow Your Heart or Daiya mozzarella style shreds.
- STORE: Keep the stuffed squash boats intact or transfer the filling to an airtight container. Refrigerate for up to 3 days.
- REHEAT: To 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: 500 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 70 mg
