A healthier twist on classic chicken alfredo, using roasted spaghetti squash as a low-carb pasta substitute, topped with creamy alfredo sauce made with Greek yogurt and tender shredded chicken.

american

italian

Nutrition

Provides high protein from chicken and dairy, moderate carbohydrates from squash, and beneficial nutrients from vegetables while being lower in calories than traditional pasta dishes.

Calories	180 kcal
Energy	753 kJ
Protein	15 g
Total Fat	7 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	2 g
Cholesterol	41 mg
Carbohydrate	8 g
Sugars	5 g
Dietary Fibre	2 g
Sodium	363 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeLow CarbHigh ProteinNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchmeal prepmain courseoven and roastingfamily friendlystovetop

Chicken Alfredo Spaghetti Squash

iFoodReal.com (Olena Osipov)

4

Name: Chicken Alfredo Spaghetti Squash — Tasty Bites
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 medium Spaghetti Squash; 2 large Garlic Cloves (minced); 1 tablespoon Oil (for frying); 0.75 cup Chicken Broth (low sodium); 2 teaspoon Cornstarch; 0.5 teaspoon Salt; 0.5 teaspoon Black Pepper (ground); 0.5 cup Parmesan Cheese (grated); 0.75 cup Yogurt (plain, regular or Greek); 2 cup Chicken Breast (cooked, shredded); 0.25 cup Mozzarella Cheese (shredded)

servings

0

per serve

0

minutes

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Ingredients

1 medium Spaghetti Squash

2 large Garlic Cloves minced

1 tablespoon Oil for frying

0.75 cup Chicken Broth low sodium

2 teaspoon Cornstarch

0.5 teaspoon Salt

0.5 teaspoon Black Pepper ground

0.5 cup Parmesan Cheese grated

0.75 cup Yogurt plain, regular or Greek

2 cup Chicken Breast cooked, shredded

0.25 cup Mozzarella Cheese shredded

Equipment

Oven

Baking Sheet

Parchment paper

Large skillet

Whisk

Fork

Baking dish

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.