Skinny Chicken Alfredo Stuffed Spaghetti Squash will become an instant family favorite. This healthier chicken Alfredo is low carb and high protein, yet tastes just as indulgent as the classic pasta dish.
Skinny Chicken Alfredo Spaghetti Squash Made Easy
An Italian staple lightened up and stuffed in a spaghetti squash boat! This may become your new favorite way to enjoy chicken Alfredo while cutting down on roughly half the calories and saturated fat.
I’ll be honest, Alfredo has never been a favorite of mine. Firstly because I’m partial to red sauce, and secondly because it tends to sit in your stomach like a brick for 5 hours. (Which then leaves no room for dessert!)
This healthier chicken Alfredo, however, tastes just as indulgent as the classic. Partly because we swap the pasta for spaghetti squash, the butter for olive oil, and heavy cream for 2% milk.
But don’t worry, every bit of garlicky, cheesy goodness is still there.
- Spaghetti squash: Baked spaghetti squash creates luscious strands of spaghetti-like “noodles” that are naturally low carb and nutrient rich. They’re a fantastic substitute for classic pasta if you’re trying to lighten up or reduce the carb load of a dish.
- Shredded chicken: I suggest using rotisserie chicken for convenience, however you can also boil and shred your own. Just make sure you’re using boneless, skinless chicken breasts.
- Aromatics: Shallots and garlic create the aromatic foundation of this recipe. In place of shallots, you can also use yellow onion or white onion.
- Cheese: A classic duo of shredded mozzarella and grated Parmesan give this dish all of its cheesy goodness. Mozzarella is super meltable, while Parmesan adds salty, nutty depth.
- Milk: You can either use 2% reduced fat milk or almond milk to make the sauce. Either one will create a silky cream sauce when mixed with flour.
- Parsley: For a fresh garnish and bright pop of color, chopped parsley or basil will do the job here.
Step 1: Bake the Spaghetti Squash
Start by preheating your oven to 400°F. Next, use a large, sharp chef’s knife to carefully slice the spaghetti squash in half lengthwise. Lightly coat the flesh with cooking spray, and place the squash halves face-down on a baking sheet. Roast for 30 to 40 minutes, or until tender and shreddable.
Let sit until cool enough to handle.
Step 2: Cook the Shallots and Garlic
Heat some olive oil in a large skillet over medium heat. Once hot, add the shallots and garlic, and cook for about 3 minutes, until soft and aromatic.
Step 3: Create the Roux
Next, whisk in 2 Tbsp of flour and and cook for about 2 minutes, until the raw flour taste is eliminated. Gently stream in the milk, whisking constantly, until the mixture is smooth. Gently simmer the mixture until the sauce starts to thicken, which should take about 3 to 4 minutes.
Step 4: Add the Cheese and Shredded Chicken
Next, whisk in the lemon juice, salt, pepper, and Parmesan cheese. Once combined, remove the pan from the burner and mix in the shredded chicken. Let the mixture sit while you shred the spaghetti squash.
Step 5: Fill the Spaghetti Squash Boats
Use a fork to scrape out the spaghetti-like strands from the roasted squash. Transfer the squash strands to the skillet with the chicken Alfredo mixture, and mix to combine. Next, fill the empty squash boats evenly the chicken Alfredo mixture and top with mozzarella cheese.
Step 6: Bake the Chicken Alfredo Spaghetti Squash
Place the filled squash boats back in the oven for another 10 minutes at 400°F, until the cheese is melty. Lastly, set the broiler to HIGH and broil for 2 minutes, until the cheese is golden in some spots.
Finally, garnish with fresh chopped parsley or basil, and serve!
FAQs and Expert Tips:
How to Cook Spaghetti Squash in the Oven:
Roasting spaghetti squash is a super simple process. The hardest part is actually slicing the squash into two equal halves (tip: use your sharpest chef’s knife!). Here’s how it’s done:
- To start, cut your squash in half lengthwise. I’ll reiterate, SHARP chef’s knife and some elbow grease are requirements.
- Use a spoon to scoop out the seeds and stringy insides. You can either discard the seeds or roast them like you would pumpkin seeds! They make a great crunchy snack.
- Next, brush the cut sides with olive oil and lightly season with salt. Place the squash halves cut side-down on a rimmed baking sheet coated with foil.
- Bake at 400°F for around 40 minutes, or until the flesh is fork tender. A good rule of thumb for doneness is if the spaghetti-like strands easily release from the skin. If not, continue baking and check on it every 5 to 10 minutes.
Once the squash is roasted, you’re ready to fill it up! I prefer to eat it right out of the boat instead of dirtying a dish. Plus, edible serving bowls are some of life’s greatest pleasures.
Can I Make this Recipe Dairy Free?
You can make this healthier chicken Alfredo dairy free with a couple simple swaps. Firstly, swap the 2% reduced fat milk for either unsweetened plain almond milk or cashew milk. Secondly, swap the grated Parmesan cheese for nutritional yeast, which boasts the same cheesy flavor.
As for the mozzarella, I suggest using your favorite brand of shredded vegan cheese. I personally like Follow Your Heart brand, however Daiya mozzarella style shreds melt pretty well, too.
What Goes Good with Chicken Alfredo?
For a veggie boost, I love adding broccoli or spinach to the squash boats. For the broccoli, it’s best to use small florets that have been steamed. And for spinach, you can simply add it to the pan with the aromatics and cook it down until wilted.
As far as side dishes, you can’t go wrong with a simple garden salad and some fresh garlic bread. A light meal that feels comforting and satisfying, yet is low in calories and packed with fiber and protein. What’s not to love?!
More Stuffed Spaghetti Squash Recipes
I hope you guys enjoy this healthier chicken Alfredo 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!
Skinny Chicken Alfredo Stuffed Spaghetti Squash
- 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
- Preheat oven to 400°F.
- Use a large knife to 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 30 to 40 minutes, under tender. Let sit until cool enough to handle.
- Meanwhile, heat oil in a large skillet over medium heat. Add shallots and garlic; cook 3 minutes, until soft. Whisk in flour, and cook 2 minutes. Gradually stream in milk, and whisk until smooth. Gently simmer until thickened, about 3 to 4 minutes. Whisk in lemon juice, Parmesan cheese, salt, and pepper. Remove from heat and stir in shredded chicken.
- Scrape out and discard the seeds of the spaghetti squash. Use a fork to scrape out all of the spaghetti-like strands, and stir them into the chicken Alfredo mixture.
- Fill empty squash boats evenly with chicken Alfredo mixture, and sprinkle mozzarella cheese overtop. Return to oven and bake for 10 minutes. Set broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots. Remove from oven and garnish with fresh parsley.