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Spaghetti squash boat filled with chicken Alfredo and topped with melted cheese

Skinny Chicken Alfredo Stuffed Spaghetti Squash

Skinny Chicken Alfredo Stuffed Spaghetti Squash is a delicious spin on the beloved Italian staple! This easy recipe is low in calories and high in fiber and protein. Your family will love it!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 282kcal


  • 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.



*MAKE DAIRY-FREE: Swap the 2% reduced fat milk for either unsweetened plain almond milk or cashew milk. Also, 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 nicely, too.
*STORE: You can store the stuffed spaghetti squash boats as is, or empty them into a Tupperware container. Either way, they will last up to 3 days refrigerated. 
*REHEAT: If reheating in the oven, you can keep the squash boats filled, and heat them at 300°F until warm. Otherwise, spread the squash mixture onto a plate and microwave until warm. 


Serving: 1.5cups | Calories: 282kcal | Carbohydrates: 20g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Sodium: 500mg | Fiber: 3g | Sugar: 9g