Description
A light and delicious Chicken Alfredo Spaghetti Squash recipe that combines tender roasted spaghetti squash with a creamy, cheesy Alfredo sauce made with garlic, chicken broth, yogurt, and shredded chicken. This nutritious dish is baked to perfection with melted mozzarella on top, offering a healthier twist on the classic Alfredo pasta meal.
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash
Sauce & Filling
- 2 large garlic cloves, minced
- 1 tablespoon oil for frying
- 3/4 cup chicken broth, low sodium
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup Parmesan cheese, grated
- 3/4 cup plain regular yogurt or Greek yogurt
- 2 cups cooked chicken breast, shredded
- 1/4 cup Mozzarella cheese, shredded
Instructions
- Roast the Spaghetti Squash: Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a parchment-lined baking sheet and roast for 30-40 minutes, until skin is dark and glossy and inside flakes easily with a fork. Avoid overcooking.
- Cool the Squash: Remove squash from oven and let it cool for about 15 minutes, until safe to handle.
- Sauté Garlic: Heat a large skillet over medium heat and add oil. Add minced garlic and sauté for 1-2 minutes, stirring frequently to avoid burning and to release garlic flavor.
- Make Sauce Base: Add chicken broth, cornstarch, salt, and pepper to the skillet. Whisk continuously until smooth, bring the mixture to a boil, then reduce heat to low and simmer for 1-2 minutes until the sauce thickens slightly.
- Add Cheese and Yogurt: Remove skillet from heat. Stir in grated Parmesan cheese until melted and smooth, then add Greek yogurt and mix thoroughly until creamy.
- Combine Chicken and Sauce: Add shredded cooked chicken to the sauce and stir well to combine all ingredients evenly.
- Prepare Spaghetti Squash for Filling: Using a fork, shred the roasted spaghetti squash inside the shells into strands, leaving them inside the squash halves.
- Fill and Top Squash: Spoon the chicken Alfredo mixture evenly over each spaghetti squash half, gently mixing with a fork so the sauce settles into the squash strands. Sprinkle 2 tablespoons of shredded mozzarella cheese on top of each half.
- Bake and Broil: Place filled squash halves in a baking dish. Bake at 375°F for 10-12 minutes until heated through, then switch to broil for a few minutes until the mozzarella cheese is golden and bubbly. Watch carefully to prevent burning.
- Serve: Stir the squash and sauce slightly before serving and enjoy hot.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-5 days. Do not freeze as the texture may change.
- To make this meal vegetarian, omit chicken and add sautéed mushrooms or spinach instead.
- Use Greek yogurt for creamier texture and added protein; regular yogurt works as a lighter alternative.
- Ensure not to overcook the spaghetti squash to maintain the perfect al dente texture.
Nutrition
- Serving Size: 1/4 recipe (1 stuffed squash half)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
