Description
A healthy and flavorful Skinny Chicken Alfredo Stuffed Spaghetti Squash recipe that combines tender spaghetti squash with a creamy, lemony Alfredo sauce, shredded rotisserie chicken, and melted mozzarella cheese for a guilt-free comfort meal.
Ingredients
Scale
Squash
- 1 medium-sized spaghetti squash
- Cooking spray (as needed)
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 oven to 400°F to prepare for roasting the spaghetti squash.
- Prepare Squash: Use a large knife to carefully cut the spaghetti squash lengthwise from stem to tail. Lightly coat the flesh with cooking spray, then place it cut-side down on a baking sheet.
- Roast Squash: Bake the squash in the oven for 40 minutes, or until tender when pierced with a fork. Remove from oven and let it cool until safe to handle.
- Make Sauce: While the squash is baking, heat olive oil in a large skillet over medium heat. Add chopped shallots and minced garlic and cook for 3 minutes until soft and fragrant.
- Create Roux and Sauce: Whisk in the all-purpose flour and cook for 2 minutes to form a roux. Gradually pour in the 2% milk while whisking continuously until the mixture is smooth. Simmer gently for about 4 minutes until the sauce thickens.
- Finish Sauce: Stir in fresh lemon juice, grated Parmesan cheese, kosher salt, and freshly ground black pepper. Remove the sauce from heat and fold in the shredded rotisserie chicken.
- Scrape Squash: Cut open the roasted squash and remove and discard the seeds. Use a fork to scrape out the spaghetti-like strands and mix them gently into the chicken Alfredo sauce.
- Stuff Squash: Spoon the chicken Alfredo and spaghetti squash mixture evenly into the hollowed-out squash shells.
- Add Cheese and Bake: Sprinkle shredded mozzarella cheese evenly over the filled squash halves. Place them back in the oven and bake for 10 minutes until heated through.
- Broil Cheese: Set the oven broiler to high and broil the stuffed squash for about 2 minutes until the cheese is golden and bubbly. Watch carefully to avoid burning.
- Serve: Remove from oven and garnish with finely chopped parsley. Serve warm.
Notes
- MAKE DAIRY-FREE: Substitute 2% milk with unsweetened almond or cashew milk, and replace Parmesan cheese with nutritional yeast for a similar cheesy flavor. Use your favorite brand of shredded vegan mozzarella cheese for topping.
- STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days, either in the squash boats or separated.
- REHEAT: Reheat stuffed squash boats in the oven at 300°F until warm, or microwave the filling on a plate until heated through.
- Use caution when handling the hot cooked squash to avoid burns.
- Rotisserie chicken can be replaced with cooked shredded chicken breast for a fresher homemade option.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
