Description
Discover a delicious and healthy take on a classic comfort food with this Skinny Chicken Alfredo Stuffed Spaghetti Squash recipe. Tender spaghetti squash strands are combined with a creamy, lemony Alfredo sauce and shredded rotisserie chicken, then baked with a cheesy mozzarella topping 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 baking the spaghetti squash.
- Prepare Spaghetti Squash: Carefully cut the spaghetti squash lengthwise from stem to tail with a large knife. Lightly coat the flesh with cooking spray and place cut-side down on a baking sheet. Bake for 40 minutes, or until the flesh is tender. Let it cool until safe to handle.
- Make Alfredo Sauce: While the squash bakes, heat olive oil in a large skillet over medium heat. Add chopped shallots and minced garlic, cooking for 3 minutes until softened. Whisk in the all-purpose flour and cook for 2 minutes to form a roux.
- Add Milk and Thicken: Gradually pour in the 2% reduced-fat milk while whisking continuously to create a smooth sauce. Gently simmer the mixture for 3 to 4 minutes until it thickens.
- Season Sauce: Whisk in fresh lemon juice, grated Parmesan cheese, kosher salt, and freshly ground black pepper to enhance the flavor. Remove the sauce from heat and stir in the shredded rotisserie chicken.
- Scrape Spaghetti Strands: Once the squash is cooled, scrape out and discard the seeds. Use a fork to shred the flesh into spaghetti-like strands, then fold these strands into the chicken Alfredo mixture.
- Fill Squash Boats: Evenly spoon the chicken Alfredo mixture into the hollowed squash shells. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake Stuffed Squash: Return the filled squash boats to the oven and bake for 10 minutes.
- Broil Cheese Topping: Set the oven to broil on high and broil the stuffed squash for 2 minutes until the mozzarella is golden and bubbly in spots.
- Garnish and Serve: Remove from oven and sprinkle with finely chopped parsley before serving warm.
Notes
- MAKE DAIRY-FREE: Substitute 2% reduced-fat milk with unsweetened plain almond or cashew milk. Replace Parmesan cheese with nutritional yeast and use your preferred brand of shredded vegan mozzarella for the topping.
- STORE: Store stuffed spaghetti squash boats whole or scoop the filling into an airtight container; they keep up to 3 days refrigerated.
- REHEAT: To reheat, bake filled squash boats at 300°F until warmed through or microwave scooped filling until hot.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 85 mg
