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If you’re craving a creamy pasta dish without the heavy carbs and calories, this Skinny Chicken Alfredo Stuffed Spaghetti Squash is the perfect solution. It features tender strands of roasted spaghetti squash combined with a rich yet lighter version of chicken alfredo, thanks to the use of low-fat cream cheese and Parmesan. This dish is comforting, flavorful, and packed with protein and nutrients—everything you want from a healthy meal that doesn’t compromise on taste.

Ingredients:

1 large spaghetti squash
2 chicken breasts (about 1 lb/450 g)

2 tbsp olive oil, divided
2 cloves garlic, minced
4 oz (113 g) low-fat cream cheese

¾ cup (70 g) grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Salt and pepper, to taste

Instructions:

Preheat Oven:
- Preheat your oven to 400°F (200°C).
Prepare Spaghetti Squash:
- Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
- Brush the cut sides of the squash with 1 tablespoon of olive oil and season generously with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.

Roast the Squash:
- Roast the squash in the preheated oven for 30 to 40 minutes, or until the flesh is tender and you can easily scrape it into strands with a fork.
- Once done, remove from the oven and let it cool slightly before scraping the flesh into spaghetti-like strands.

Cook the Chicken:
- While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper and cook for about 5-7 minutes per side until fully cooked and golden brown.
- Remove the chicken from the skillet, shred it with two forks, and set aside.
Make the Alfredo Sauce:
- In the same skillet, reduce the heat to medium-low and add the minced garlic. Sauté for 1 minute until fragrant.
- Add the low-fat cream cheese to the skillet and stir until it starts to melt and becomes creamy.
- Gradually stir in the Parmesan cheese, allowing it to melt and thicken the sauce.
- Add the shredded chicken to the skillet and stir until the chicken is fully coated in the creamy Alfredo sauce.

Combine and Serve:
- Use a fork to scrape the spaghetti squash flesh into strands and place them into the skillet with the chicken Alfredo mixture. Toss everything together until the squash is evenly coated with the sauce.
- Divide the mixture evenly between the spaghetti squash halves.
- Garnish with fresh parsley and serve warm.

Cooking Tips:

Roasting Time: To ensure your spaghetti squash is tender but not mushy, keep an eye on it during the last 5 minutes of roasting. You want the strands to pull apart easily with a fork.
Shredding Chicken: For an easier way to shred chicken, place the cooked breasts in a mixing bowl and use a hand mixer to shred them in seconds.

Creaminess: If the Alfredo sauce seems too thick, you can thin it out by adding a splash of milk or chicken broth until you reach your desired consistency.

Nutritional Benefits:

Spaghetti Squash: This low-carb alternative to pasta is rich in fiber, vitamins A, C, and B6, and antioxidants.
Chicken Breast: A great source of lean protein, chicken breast helps support muscle growth and repair while keeping the calorie count low.

Low-Fat Cream Cheese: By using low-fat cream cheese, you reduce the fat content of the sauce while still enjoying its creamy texture.
Parmesan Cheese: Parmesan adds a sharp, nutty flavor to the dish and provides calcium and protein, promoting bone health.

Why You’ll Love This Recipe:

Light Yet Satisfying: This dish gives you the satisfaction of indulging in a creamy pasta dish without the heaviness of traditional alfredo.

Low-Carb: The substitution of spaghetti squash for pasta makes this meal a great option for those looking to reduce their carbohydrate intake without sacrificing flavor.
Easy to Prepare: With minimal ingredients and straightforward steps, this recipe is simple to make, even on busy weeknights.
Great for Meal Prep: You can roast the spaghetti squash and cook the chicken ahead of time, making it easy to assemble the final dish when you’re ready to eat.

Dietary Information:

Vegetarian: No (contains chicken)
Gluten-Free: Yes (spaghetti squash is naturally gluten-free, just ensure the Parmesan is GF-certified)
Dairy-Free: No (contains cream cheese and Parmesan)

Keto-Friendly: Yes (due to the low-carb nature of the spaghetti squash and the use of healthy fats)
Low-Carb: Yes, a great option for those following a low-carb diet

Why This Recipe Works:

This Skinny Chicken Alfredo Stuffed Spaghetti Squash works because it satisfies cravings for comfort food while keeping things light and healthy. The spaghetti squash acts as a perfect low-carb substitute for pasta, and its mild flavor allows the creamy, cheesy Alfredo sauce to shine. The addition of chicken provides much-needed protein to make this dish filling and nutritious, while using low-fat cream cheese helps keep the calories in check without sacrificing creaminess.

Conclusion:

Skinny Chicken Alfredo Stuffed Spaghetti Squash is a delightful and healthy twist on a classic comfort dish. The spaghetti squash gives you all the satisfaction of eating pasta, but with fewer carbs and calories. The creamy Alfredo sauce is rich and delicious, yet made lighter with the use of low-fat cream cheese. Paired with lean chicken breast and fresh parsley, this dish is nutritious, flavorful, and perfect for any night of the week. Whether you’re on a low-carb diet or just looking for a guilt-free indulgence, this recipe is sure to become a favorite in your kitchen.

Skinny Chicken Alfredo Stuffed Spaghetti Squash

Author: Olivia

Total Time: 4hrs 20mins

Print Recipe

Description

Ingredients

Units Scale

1 large spaghetti squash
2 chicken breasts (about 1 lb/450 g)
2 tbsp olive oil, divided

2 cloves garlic, minced
4 oz (113 g) low-fat cream cheese
3/4 cup (70 g) grated Parmesan cheese

Fresh parsley, chopped (for garnish)
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven:
- Preheat your oven to 400°F (200°C).
Prepare Spaghetti Squash:
- Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
- Brush the cut sides of the squash with 1 tablespoon of olive oil and season generously with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast the Squash:
- Roast the squash in the preheated oven for 30 to 40 minutes, or until the flesh is tender and you can easily scrape it into strands with a fork.
- Once done, remove from the oven and let it cool slightly before scraping the flesh into spaghetti-like strands.
Cook the Chicken:
- While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper and cook for about 5-7 minutes per side until fully cooked and golden brown.
- Remove the chicken from the skillet, shred it with two forks, and set aside.

Make the Alfredo Sauce:
- In the same skillet, reduce the heat to medium-low and add the minced garlic. Sauté for 1 minute until fragrant.
- Add the low-fat cream cheese to the skillet and stir until it starts to melt and becomes creamy.
- Gradually stir in the Parmesan cheese, allowing it to melt and thicken the sauce.
- Add the shredded chicken to the skillet and stir until the chicken is fully coated in the creamy Alfredo sauce.
Combine and Serve:
- Use a fork to scrape the spaghetti squash flesh into strands and place them into the skillet with the chicken Alfredo mixture. Toss everything together until the squash is evenly coated with the sauce.
- Divide the mixture evenly between the spaghetti squash halves.
- Garnish with fresh parsley and serve warm.

Prep Time: 20mins
Cook Time: 4hrs

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