Chicken Alfredo Spaghetti Squash
Chicken Alfredo Spaghetti Squash is comfort food made lighter and healthier. This dinner recipe is big on taste, but low on carbs without sacrificing flavor.
Servings: 4 servings
Calories: 331kcal
Ingredients
- 1 medium spaghetti squash
- 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
- Preheat oven to 375 F degrees F. Cut spaghetti squash in half lengthwise and scoop out the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30-40 minutes or until skin is dark and glossy and inside flakes with a fork. Don't overcook.
- Remove from the oven and set aside to cool down until safe to the touch, about 15 minutes.
- Meanwhile, preheat large skillet on medium heat and add oil. Add garlic and saute for 1-2 minutes, stirring frequently.
- Add chicken stock, cornstarch, salt, pepper and whisk until smooth. Bring to a boil, reduce heat to low and simmer for 1-2 more minutes until sauce has thickened a bit.
- Remove from the heat, add Parmesan cheese and whisk until smooth and cheese has melted. Add Greek yogurt and stir again until smooth. Add chicken and stir to combine.
- Using a fork, separate spaghetti squash into strands leaving them inside the shells. Scoop chicken alfredo filling on top of each shell and gently move around with a fork to make the sauce settle deeper into the spaghetti squash.
- Top each shell with 2 tablespoons of mozzarella cheese and place in a baking dish. Bake for 10 - 12 minutes and then broil until golden.
- Stir the squash with a sauce a bit before serving and serve hot.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3-5 days. Do not freeze.
Nutrition
Serving: 0.5shell | Calories: 331kcal | Carbohydrates: 21g | Protein: 35g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 76mg | Sodium: 659mg | Fiber: 4g | Sugar: 8g