Description

This Skinny Chicken Alfredo Stuffed Spaghetti Squash is a healthy, low-fat twist on the classic creamy Alfredo dish. Roasted spaghetti squash serves as a nutritious and gluten-free base, filled with tender rotisserie chicken and a light, lemony Alfredo sauce, topped with melted mozzarella cheese and fresh parsley for garnish. Perfect for a comforting yet guilt-free dinner.

Ingredients

Scale

Spaghetti Squash

1 medium-sized spaghetti squash

Alfredo 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

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Instructions

Preheat and Prepare Squash: Preheat your 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 or olive oil, then place the squash cut-side down on a baking sheet. Roast in the oven for 40 minutes, or until the squash is tender when pierced with a fork. Remove and let cool until safe to handle.
Make Alfredo Sauce: While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped shallots and minced garlic, sautéing for about 3 minutes until softened. Whisk in 2 tablespoons of all-purpose flour and cook for 2 minutes to form a roux. Slowly add 2 cups of 2% reduced-fat milk in a steady stream, whisking continuously until the mixture is smooth. Allow to simmer gently for 3 to 4 minutes until thickened. Stir in 2 tablespoons fresh lemon juice, 1/4 cup grated Parmesan cheese, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Remove from heat and mix in the shredded rotisserie chicken.
Prepare Spaghetti Squash Strands: Slice the cooled spaghetti squash open and scrape out the seeds, discarding them. Use a fork to scrape out the spaghetti-like strands into a bowl. Combine the squash strands with the prepared chicken Alfredo mixture, stirring gently to combine.
Assemble and Bake: Evenly fill the hollowed-out squash shells with the chicken Alfredo and spaghetti squash mixture. Sprinkle 1/2 cup shredded mozzarella cheese evenly over the top. Return the filled squash boats to the oven and bake at 400°F for 10 minutes to melt the cheese.
Broil for Finish: Switch your oven setting to broil on HIGH and broil the squash for an additional 2 minutes or until the mozzarella is golden and bubbly in spots. Watch carefully to avoid burning.
Garnish and Serve: Remove the stuffed squash from the oven and garnish with finely chopped fresh parsley. Serve immediately for best flavor and texture.

Notes

MAKE DAIRY-FREE: Substitute the 2% reduced-fat milk with unsweetened plain almond or cashew milk, and replace Parmesan cheese with nutritional yeast for a cheesy flavor. Use your favorite brand of shredded vegan mozzarella cheese to finish.
STORE: Store the stuffed squash boats in an airtight container or leave assembled in their shells. They keep refrigerated for up to 3 days.
REHEAT: Warm in the oven at 300°F until heated through if keeping in the shells. Alternatively, microwave squash mixture on a plate until warm.