Description
A healthier take on classic chicken Alfredo, this Skinny Chicken Alfredo Stuffed Spaghetti Squash features tender spaghetti squash filled with a creamy chicken Alfredo sauce made with reduced-fat milk and Parmesan cheese, topped with mozzarella, and baked until bubbly and golden.
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 the 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 cut-side down on a baking sheet. Bake for 40 minutes or until tender. Let cool until safe to handle.
- Make Alfredo sauce: Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped shallots and minced garlic and cook for 3 minutes until soft. Whisk in the flour and cook for 2 minutes to form a roux. Gradually stream in the reduced-fat milk while whisking continuously until the sauce is smooth. Gently simmer for 3 to 4 minutes until the sauce thickens. Remove from heat and stir in fresh lemon juice, grated Parmesan cheese, kosher salt, and black pepper. Mix in the shredded rotisserie chicken.
- Prepare squash strands: Scrape out and discard the spaghetti squash seeds. Use a fork to scrape out all the spaghetti-like strands from the flesh. Stir the strands into the chicken Alfredo mixture until well combined.
- Fill and bake: Evenly fill the hollowed squash shells with the chicken Alfredo and spaghetti mixture. Sprinkle shredded mozzarella cheese over the top of each. Return to the oven and bake for 10 minutes.
- Broil cheese topping: Set the oven broiler to HIGH and broil the stuffed squash for 2 minutes or until the cheese is golden and bubbly in spots. Remove from the oven and garnish with finely chopped parsley before serving.
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 a cheesy flavor. Use a shredded vegan mozzarella cheese like Follow Your Heart or Daiya for the topping.
- STORE: Keep the stuffed spaghetti squash boats intact or transfer the filling into an airtight container. Refrigerate for up to 3 days.
- REHEAT: To reheat, place squash boats in the oven at 300°F until warmed through, or microwave the filling spread on a plate until hot.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg
