Name: Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
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

There’s something irresistible about comfort food that’s also light and fresh, isn’t there? The Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe takes that rich, creamy Alfredo goodness and swaps out heavy pasta for tender strands of spaghetti squash. It’s a lighter spin that still fills you up without feeling weighed down—perfect for a cozy weeknight dinner.

The image shows a yellow spaghetti squash half topped with melted, slightly browned cheese with patches of golden brown on the surface. The squash flesh is visible around the edges, showing a tender, stringy texture in light yellow color. There are small green parsley flakes scattered on the melted cheese layer, along with some ground black pepper specks. The squash is placed on a white plate with speckles, sitting on a white marbled surface with a wedge of lemon nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe
Top Tip
How to Serve Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe

Why You'll Love This Recipe

I’ve tried countless ‘healthy’ Alfredo recipes, but few hit the balance like this one. It’s creamy, flavorful, and surprisingly light without skimping on the indulgent comfort you crave. Plus, it’s just plain fun to serve stuffed right inside the spaghetti squash shell.

Light and Creamy: You get all the indulgence of Alfredo sauce, but skinny-fied with 2% milk and no heavy cream.
Gluten-Friendly Pasta Swap: Spaghetti squash replaces carb-heavy pasta, making it perfect if you want to watch your carbs.
Rotisserie Chicken Shortcut: Using shredded rotisserie chicken means you get dinner on the table faster while keeping it flavorful.
Perfectly Cheesy Finish: Mozzarella melts on top and broils for a golden, bubbly topping you won’t believe is ‘skinny.’

Ingredients & Why They Work

Each ingredient is chosen to create that rich Alfredo texture without the heaviness. Spaghetti squash’s light, stringy flesh sets the perfect base, while fresh shallots and garlic build a fragrant foundation. The sauce thickens gently with flour and 2% milk to keep things creamy but lean. And don’t underestimate the parmesan and lemon juice—they add bright umami and tang that lift every bite.

Flat lay of a halved medium spaghetti squash showing bright yellow spaghetti-like strands inside, a small white bowl of golden extra-virgin olive oil, a small white bowl filled with finely chopped pale purple shallots, three whole garlic cloves with papery white skins, a small white bowl of pale beige all-purpose flour, a small white bowl of creamy 2% milk, a small white bowl with fresh light yellow lemon juice, a small white bowl of grated pale yellow Parmesan cheese, a small white bowl of coarse kosher salt crystals, a small white bowl of freshly ground black pepper, a pile of shredded white rotisserie chicken meat, a small mound of shredded white mozzarella cheese, and a few sprigs of finely chopped fresh green parsley all neatly arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Spaghetti squash: This veggie is the star, offering those pasta-like strands that soak up the sauce beautifully.
Extra-virgin olive oil: A good quality olive oil adds subtle richness without overpowering the sauce.
Shallots: Sweating shallots in the pan brings out a mild, sweet onion flavor without harshness.
Garlic: Minced garlic releases that classic, comforting aroma essential for Alfredo’s character.
All-purpose flour: It’s just enough to thicken the sauce without making it gummy.
2% reduced-fat milk: Keeps the sauce creamy but light, replacing cream.
Fresh lemon juice: Adds a surprising freshness and cuts the richness perfectly.
Grated Parmesan cheese: The quintessential cheesy backbone of Alfredo sauce.
Kosher salt & black pepper: Season to perfection as always—you want those flavors popping.
Shredded rotisserie chicken: Tender, packed with flavor, and so convenient.
Mozzarella cheese: Sprinkled on top for that melty, golden finish that makes you smile.
Chopped parsley: Fresh garnish that adds color and a hint of brightness at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe is—there’s plenty of room to make it your own. I often swap in different cheeses or add in a handful of spinach for an extra veggie boost. You can also tweak spices to suit your mood, from a little red pepper flakes for heat to fresh basil for an herbal twist.

Variation: Once, I tried swapping out the chicken for sautéed mushrooms and it was surprisingly hearty and delicious—a great option for meatless days.
Dairy-Free Version: Using plant-based milk and nutritional yeast lets you enjoy the same creamy sauce without dairy. Just be sure to pick a good vegan mozzarella for the melt topping.
Extra Veggies: Toss in peas, roasted red peppers, or even sun-dried tomatoes with the chicken for more texture and flavor.

Step-by-Step: How I Make Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe

Two halves of yellow spaghetti squash are filled with a creamy, melted cheese mixture that is slightly browned on top with some green herb bits sprinkled over it. One half is on a white plate with an orange saucer underneath and the other is in the background. The cheese layer is thick and bubbly, covering soft, shredded squash inside the bright yellow shell. A fork lifting a stringy, cheesy bite from one half shows melted, stretchy cheese mixing with tender squash. The whole scene is set on a white marbled surface with wedges of lemon in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Spaghetti Squash Perfectly

Start by preheating your oven to 400°F. Carefully slice the squash lengthwise—this part always makes me feel accomplished. Then, lightly coat the flesh with cooking spray before placing it cut side down on a baking sheet. Roast for 40 minutes until it feels tender when you poke it with a fork. Let it cool down enough to handle before moving on. This roasting softens the flesh and makes those spaghetti-like strands easier to scoop out.

Step 2: Create the Lusciously Light Alfredo Sauce

While the squash is roasting, heat olive oil in a skillet over medium heat, then add chopped shallots and garlic. Sauté for about 3 minutes until fragrant and soft—this is where your kitchen will smell amazing. Whisk in flour and cook for another 2 minutes to get rid of that raw flour taste. Gradually whisk in the milk, stirring until smooth and thickened, about 3 to 4 minutes. Stir in fresh lemon juice, Parmesan cheese, salt, and pepper for that classic tangy, cheesy flavor.

Step 3: Combine & Stuff

Cut out the seeds from your cooled spaghetti squash, then gently scrape out the strands with a fork. Toss these into your Alfredo sauce along with the shredded rotisserie chicken. Spoon the filling back into the squash shells evenly, then sprinkle mozzarella cheese over top for that dreamy golden finish.

Step 4: Bake & Broil for the Perfect Finish

Pop the stuffed squash back into the oven for 10 minutes to melt the cheese. Then switch the oven to broil on HIGH for 2 minutes or until you see those lovely golden brown spots on the mozzarella. Watch it closely here—you want bubbly with a touch of crisp, not burnt cheese. Garnish with fresh parsley right before serving to add that pop of color and freshness.

Top Tip

Having made this recipe multiple times, I’ve learned a few tricks that really take it from good to memorable. These tips help keep the squash strands tender and the creaminess just right every time.

Roast Cut-Side Down: This traps steam and helps the inside cook evenly and stay moist rather than drying out.
Don’t Skip the Lemon Juice: It brightens the sauce and balances the richness—trust me, it makes a huge flavor difference.
Use Freshly Grated Parmesan: Pre-grated stuff is convenient, but fresh cheese melts better and has more flavor.
Watch the Broil Step: It only takes a couple minutes to brown the mozzarella—stay close so it doesn’t burn.

How to Serve Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe

Skinny Chicken Alfredo - Serving Suggestion

Garnishes

Fresh parsley really is my go-to garnish on this dish—it adds a fresh pop of color and a subtle earthy note. Sometimes, I like to sprinkle a pinch of crushed red pepper flakes on top if we want a tiny kick. A light drizzle of extra-virgin olive oil just before serving also takes it up a notch.

Side Dishes

I usually serve this with a simple mixed greens salad tossed in a lemon vinaigrette to complement the creamy Alfredo richness. Roasted or steamed green veggies like asparagus or broccoli are another favorite to keep the meal balanced without overwhelming the delicate flavors of the squash.

Creative Ways to Present

For a dinner party, I like to serve the stuffed squash boats as individual portions right in their shells. It looks impressive and keeps things neat on the plate. Another fun idea is to scoop the filling into small ramekins as appetizers or shareable bites—great for grazing-style meals!

Make Ahead and Storage

Storing Leftovers

I store leftovers right in the squash shells if there’s space in my fridge—it keeps the shape intact and makes reheating easy. Otherwise, scraping the filling into a sealed container works well too. Whatever you do, eat within 3 days for the best texture and flavor.

Freezing

I’ve frozen the filling alone (without the squash shell), and it freezes beautifully. Just thaw overnight in the fridge before reheating. I wouldn’t recommend freezing the whole stuffed squash boat, as the texture of the shell can get a bit watery after defrosting.

Reheating

To reheat, I usually pop the stuffed boats back in the oven at 300°F until warmed through, about 15–20 minutes. If you’re short on time, the microwave works fine—just spread the mixture out on a plate and zap until hot. Adding a sprinkle of extra cheese before warming helps revive that melty goodness.

Frequently Asked Questions:

Can I make this Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe vegan?

Absolutely! Swap the 2% milk for unsweetened almond or cashew milk, replace Parmesan with nutritional yeast, and use your favorite vegan shredded cheese for topping—Daiya or Follow Your Heart melt well.

How do I know when the spaghetti squash is perfectly cooked?

It’s ready when the flesh easily pierces with a fork and you can rake a fork along the interior to create spaghetti-like strands without resistance. Depending on your oven and squash size, this usually takes 30-40 minutes at 400°F.

Can I prepare this recipe ahead of time?

Yes! You can prepare the squash and Alfredo filling separately ahead of time and combine them just before baking and broiling. This saves time on busy nights and keeps everything fresh-tasting.

What’s the best way to reheat leftovers?

Reheat leftovers in the oven at 300°F until warmed through to keep texture and flavor intact, or microwave the filling spread on a plate in short bursts until hot. Adding a bit of cheese before reheating helps maintain that melty top.

Final Thoughts

This Skinny Chicken Alfredo Stuffed Spaghetti Squash Recipe is one of those meals I always feel good about serving—rich enough to satisfy, but light enough to enjoy anytime. It’s comfort food with a healthy twist, and deeply satisfying in all the right ways. Give it a try next time you want a cozy dinner that feels special but isn’t complicated—I promise you’ll love it as much as I do.