If you’re looking for a comforting, satisfying meal that feels indulgent without the guilt, I’ve got just the recipe for you. The first time I made Skinny Chicken Alfredo Stuffed Spaghetti Squash, I was amazed at how flavorful and creamy it turned out.
The best part? It’s packed with protein, full of nutrients, and much lighter than traditional Alfredo pasta. Whether you’re cutting carbs or just want a fun twist on a classic dish, this recipe is a total winner.
Credit: dishingouthealth
Ingredients
Here’s everything you’ll need to bring this dish to life, along with a few helpful tips to make it even better.
- 1 medium spaghetti squash – Roasting the squash creates tender, noodle-like strands, perfect for soaking up the creamy Alfredo sauce. Make sure to use a fresh squash, as frozen ones can get watery.
- 2 tablespoons olive oil – This adds richness to the sauce and helps sauté the aromatics.
- ½ cup chopped shallots – These give a mild, sweet onion flavor. You can substitute with yellow or white onions if needed.
- 3 garlic cloves, minced – Freshly minced garlic is key for a deep, aromatic base. Skip the pre-minced jars for fresher flavor.
- 2 tablespoons all-purpose flour – Acts as a thickener for the sauce. Gluten-free flour also works if needed.
- 2 cups 2% reduced-fat milk – A lighter alternative to heavy cream that still creates a rich, velvety sauce. Almond or cashew milk are great dairy-free swaps.
- 2 tablespoons fresh lemon juice – Brightens up the creamy sauce with a zesty kick.
- ¼ cup grated Parmesan cheese – This adds a salty, nutty flavor. Always use freshly grated for the best results.
- ½ teaspoon kosher salt and ½ teaspoon ground black pepper – Essential for seasoning the sauce to perfection.
- 2 cups shredded rotisserie chicken – A time-saving ingredient. You can also cook and shred chicken breasts if you prefer.
- ½ cup shredded mozzarella cheese – Perfect for a melty topping. Low-moisture mozzarella works best for browning.
- Chopped parsley, for garnish – Adds a pop of color and freshness to the finished dish.
Note: This recipe serves four hearty portions, with each stuffed squash half making two servings.
Variations
Make this dish your own with a few simple swaps or additions:
- Dairy-Free: Use almond or cashew milk in place of regular milk, nutritional yeast instead of Parmesan, and a vegan mozzarella for the topping.
- Veggie Add-Ons: Stir in some steamed broccoli or wilted spinach to sneak in extra greens.
- Spicy Twist: Add a pinch of red pepper flakes to the sauce for a subtle kick of heat.
- Herby Flavor: Use fresh basil instead of parsley for an Italian-inspired garnish.
You can also enjoy the best chicken burgers if you’re in the mood for something handheld and packed with flavor.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour, 5 minutes
Equipment You Need
- Chef’s knife – Essential for cutting the spaghetti squash in half.
- Baking sheet – To roast the spaghetti squash to perfection.
- Large skillet – For cooking the sauce and combining the ingredients.
- Whisk – Ensures the sauce becomes smooth and lump-free.
- Fork – To scrape the spaghetti-like strands from the squash.
How to Make Skinny Chicken Alfredo Stuffed Spaghetti Squash?
Preparing the Spaghetti Squash
Start by preheating your oven to 400°F. Using your sharpest knife, cut the spaghetti squash in half lengthwise. It can be tough, so apply firm, careful pressure. Scoop out the seeds and stringy bits with a spoon. Lightly brush the cut sides with olive oil and place them face down on a baking sheet. Roast for 30 to 40 minutes, or until the flesh is fork-tender. Allow the squash to cool for a few minutes before handling.
Cooking the Aromatics
While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the chopped shallots and minced garlic, cooking for about 3 minutes until fragrant and softened. This is what gives the sauce its rich, savory base.
Making the Creamy Sauce
Sprinkle in the flour and whisk it into the oil and aromatics. Cook for 2 minutes to eliminate any raw flour flavor. Gradually pour in the milk while whisking continuously to keep the sauce smooth. Continue cooking for 3–4 minutes, until it thickens to a creamy consistency. Stir in the lemon juice, Parmesan, salt, and pepper for a burst of flavor.
Adding Chicken and Combining
Stir the shredded rotisserie chicken into the sauce and remove the skillet from the heat. Use a fork to scrape the spaghetti-like strands from the cooked spaghetti squash and add them to the skillet. Mix everything together until the squash strands are evenly coated in the Alfredo sauce.
Filling the Squash Boats
Spoon the mixture back into the hollow squash halves, pressing lightly to pack it down. Sprinkle the shredded mozzarella evenly over the tops of the boats.
Baking and Broiling
Place the stuffed squash boats back onto the baking sheet and bake at 400°F for 10 minutes, just long enough to melt the cheese. For a golden, bubbly finish, set your broiler to HIGH and broil for 2 minutes. Keep a close eye to prevent burning. Garnish with chopped parsley, and they’re ready to serve!
Credit: dishingouthealth
Additional Tips for Making This Recipe Better
- Use freshly grated cheese for the best texture and flavor. Pre-shredded cheese doesn’t melt as smoothly.
- If you don’t have a rotisserie chicken, oven-baked shredded chicken works just as well.
- Make sure to salt the squash slightly before roasting to enhance its natural sweetness.
- For an extra crunchy topping, sprinkle some breadcrumbs over the mozzarella before baking.
If you like bold flavors with an Asian twist, you’ll probably love mongolian chicken too.
How to Serve Skinny Chicken Alfredo Stuffed Spaghetti Squash?
Serve this dish straight from the squash “boats” for a fun and rustic presentation. Pair it with a side salad or garlic bread for a complete meal. A sprinkle of red pepper flakes or a light drizzle of olive oil over the top can add an extra layer of flavor.
Nutritional Information
Each serving is packed with nutrients that keep you feeling full and satisfied.
- Calories: 282
- Protein: 23 g
- Carbohydrates: 20 g
- Fat: 9 g
Make Ahead and Storage
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the stuffed squash once cooked. Wrap tightly in foil and store in a freezer-safe container for up to 2 months.
- Reheating: Reheat in the oven at 300°F until warmed through, or microwave individual servings for 2–3 minutes.
Why You’ll Love This Recipe?
Once you try this Skinny Chicken Alfredo Stuffed Spaghetti Squash, it’s sure to become a regular in your dinner rotation.
- Light but Satisfying: It feels indulgent without being heavy.
- Simple Ingredients: You probably have most of these items in your kitchen already.
- Customizable: Easily adapt it to suit different dietary needs or flavor preferences.
- Perfect for Meal Prep: Make ahead and enjoy it all week long.
- Fun to Serve: The squash boats add a playful and unique touch to mealtime.
Whether you’re hosting a dinner party, cooking for your family, or prepping meals for the week, this dish checks all the boxes. Bright, creamy, and low-carb, it’s an easy way to enjoy a classic comfort food without the guilt! For more ideas, explore our collection of flavorful chicken recipes that are just as easy and satisfying.