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Chicken Alfredo Stuffed Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 130 reviews
  • Author: Megane
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Chicken Alfredo Spaghetti Squash recipe offers a healthy twist on the classic creamy pasta dish by using spaghetti squash as a low-carb substitute. Tender strands of baked spaghetti squash are topped with a rich and creamy chicken Alfredo sauce made from garlic, chicken broth, parmesan, and yogurt, then baked with mozzarella cheese until golden and bubbly. It’s a comforting, protein-rich meal perfect for a wholesome dinner.

Ingredients

Scale

For the Spaghetti Squash

  • 1 medium spaghetti squash

For the Sauce and Filling

  • 2 large garlic cloves, minced
  • 1 tablespoon oil for frying (such as olive oil or vegetable oil)
  • 3/4 cup low sodium chicken broth
  • 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

  1. Preheat and Prepare Squash: Preheat oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the cut sides down on a baking sheet lined with parchment paper.
  2. Bake the Squash: Bake the squash for 30-40 minutes until the skin is dark and glossy and the flesh flakes with a fork. Be careful not to overcook. Remove from oven and let cool for about 15 minutes until safe to handle.
  3. Sauté Garlic: While the squash cools, heat a large skillet over medium heat and add the oil. Add minced garlic and sauté for 1-2 minutes while stirring frequently until fragrant but not browned.
  4. Make the Sauce: Add chicken broth, cornstarch, salt, and pepper to the skillet. Whisk until smooth and bring to a boil. Reduce heat to low and simmer for 1-2 minutes until the sauce thickens slightly.
  5. Add Cheese and Yogurt: Remove the skillet from heat, whisk in the Parmesan cheese until melted and smooth. Then stir in the yogurt until fully incorporated and creamy.
  6. Combine Chicken and Sauce: Add the shredded cooked chicken to the skillet and stir to combine with the Alfredo sauce.
  7. Separate Squash Strands: Use a fork to separate the baked spaghetti squash flesh into strands while still in the shells, being careful to keep the shells intact.
  8. Fill the Squash: Spoon the chicken Alfredo mixture evenly on top of each spaghetti squash half and gently stir with a fork to let the sauce penetrate deeper into the squash strands.
  9. Add Mozzarella and Bake: Sprinkle 2 tablespoons of shredded mozzarella cheese over each stuffed squash half. Place the squash halves in a baking dish and bake for 10-12 minutes until heated through.
  10. Broil for Color: Turn on the broiler and broil the stuffed squash for 2-3 minutes or until the mozzarella cheese is golden and bubbly. Watch closely to avoid burning.
  11. Serve: Before serving, stir the squash gently so the sauce blends well. Serve hot and enjoy your creamy, low-carb Chicken Alfredo spaghetti squash.

Notes

  • Store leftovers in an airtight container and refrigerate for 3-5 days. This dish does not freeze well due to the yogurt-based sauce.
  • Use plain Greek yogurt for a thicker, creamier sauce, or plain regular yogurt for a lighter version.
  • Ensure not to overcook the spaghetti squash so it retains a slight firmness and good texture.
  • For extra flavor, garnish with fresh parsley or additional grated Parmesan before serving.

Nutrition

  • Serving Size: 1 stuffed spaghetti squash half
  • Calories: 320
  • Sugar: 3g
  • Sodium: 470mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 70mg

Find it online: https://comfortplates.com/chicken-alfredo-stuffed-spaghetti-squash-recipe/