An Italian staple lightened up and stuffed in a spaghetti squash boat! This may become your new favorite way to eat chicken alfredo while cutting down on more than half the calories and fat content.
Current status: swooning over this faux recreation. Alfredo is something I really never order because 1. I’m way partial to red sauce, and 2. It sits in your stomach like a brick for 5 hours and that leaves no room for dessert. Feel me?
However, I can’t sit here and say it’s not delicious. It most definitely is. In all of it’s rich, silky, garlicky, cheesy goodness. Emphasis on the garlicky. GAH!So how the heck do we make a super light and flavorful, yet deliciously creamy, alfredo sauce?? What kind of black magic is this?
For starters, we subbed the traditional heavy cream for cashew milk! I’m completely obsessed with using cashew milk in smoothies, sauces and creamy soups. It’s the creamiest of nut milks and has a nice smooth, neutral taste. Cashew milk is also full of nutrients, like magnesium, phosphorus, iron and potassium. The fat in cashews is mostly unsaturated and they are also a good source of protein. The sauce is also enriched with plenty of fresh garlic, shallots, herbs and parmesan cheese (of course). Some things you just can’t substitute! I also snuck in some fresh baby spinach because I’ll use any opportunity to add more greens, but that’s totally optional.
We served these squash boats with grilled multigrain Italian bread and simple side salads and it was such a perfect meal. We ate the “spaghetti” right out of the squash boat which, I don’t know about you guys, but I find to be so damn enjoyable.
A super light summery meal that feels comforting and satisfying, yet is low in calories and packed with fiber and protein. What’s not to love?!I hope you guys try this fun rendition of chicken alfredo and enjoy it as much as we did! If you make this recipe, be sure to snap a photo and tag #dishingouthealth so I can see your beautiful creations!
- 1 medium-sized spaghetti squash, halved
- 1½ cups shredded rotisserie chicken (you could also boil or cook chicken breasts in the slow cooker)
- 1 tbsp extra virgin olive oil
- 2 tsp butter (I use grass-fed)
- 1 small shallot, minced
- 2 cloves of garlic, minced
- 1 tbsp flour*
- 1½ cup unsweetened cashew milk
- 2 cups fresh baby spinach
- 3 tbsp freshly chopped parsley
- 4 tbsp parmesan cheese - divided
- Sea salt and black pepper to taste
- Preheat oven to 375 degrees F
- Use a large knife to cut the spaghetti squash lengthwise from stem to tail. Rub the flesh with olive oil or lightly coat with non-stick cooking spray. Lightly season with salt and pepper and place the squash halves cut-side down on a baking sheet or roasting pan. Bake for 45 minutes. Remove from oven and allow to cool for 10 minutes before handling. Turn oven broiler to HIGH.
- While the squash cools, heat 1 tbsp olive oil in a large skillet over medium heat. Once hot, add minced shallot and a pinch of salt and pepper. Saute for ~2-3 minutes, until softened. Next, add butter and garlic and saute until aromatic, ~1 minute.
- Whisk flour into garlic butter mixture continuously for about 30 seconds until well-combined. Carefully pour in cashew milk and turn heat to high, bringing mixture to a low boil. Once boiling, reduce heat to low and let simmer for ~5 minutes, until mixture starts to slightly thicken.
- At this point, you can begin scraping out the seeds of the spaghetti squash and discarding them, and scraping out all the spaghetti-like strands to be incorporated into the mixture.
- Add shredded chicken and fresh spinach to skillet, stirring frequently until spinach wilts down. Add the squash strands, 2 tbsp parmesan cheese and fresh parsley. Mix until well-combined.
- Fill squash boats with chicken alfredo mixture, dividing evenly amongst each half. Top with remaining parmesan cheese (~1 tbsp per boat). Broil for 6-9 minutes, checking every few minutes, until the cheese is melted and slightly crisp. Top with additional parsley and serve!