Jump to Recipe Print RecipeAs I stood in my kitchen, the heavenly aroma of roasted spaghetti squash filled the air, reminding me just how comforting homemade meals can be. This Lighter Chicken and Spinach Spaghetti Squash Alfredo turns a classic favorite into a smart, lower-carb delight, perfect for those busy weeknights when you crave something satisfying but also nourishing. The creamy Alfredo sauce complements the tender strands of spaghetti squash beautifully, uniting flavors and textures that make this dish a true crowd-pleaser. With the added kick of nutrient-rich spinach and protein-packed chicken, it’s not only indulgent but also a guilt-free choice. Plus, this recipe is easily adaptable for vegetarian diets, ensuring everyone can enjoy a delicious meal. Are you ready to elevate your dinner game with this wholesome twist on an old favorite? Why is this dish a game-changer? Flavorful and comforting, our Chicken and Spinach Spaghetti Squash Alfredo brings a delightful twist to your dinner table. Healthy yet indulgent, it’s lower in carbs and packed with veggies to satisfy your cravings without guilt. Versatile enough to cater to dietary needs, simply swap chicken for beans to make it vegetarian-friendly. Quick and easy, this dish is perfect for busy weeknights or entertaining guests. Crowd-pleaser appeal means everyone will be coming back for seconds, making it a guaranteed hit! Don’t forget to try it alongside a vibrant salad or pair it with some Cheesy Garlic Chicken Wraps for an unforgettable meal! Chicken and Spinach Spaghetti Squash Alfredo Ingredients For the Spaghetti Squash • Spaghetti Squash – Offers a low-carb substitute for traditional pasta, so choose a large squash that yields about 5 cups. For the Chicken • Boneless Skinless Chicken Breasts – The primary protein source; replace with tofu or cannellini beans for a vegetarian option. • Olive Oil – Used for sautéing the chicken, adding richness to the dish. • Kosher Salt and Fresh Ground Black Pepper – Enhance overall flavors to taste. For the Sauce • Low Fat Cream Cheese – Adds creaminess without excess calories, essential for that luscious Alfredo texture. • Low Fat Milk or Milk of Choice – Determines the sauciness; dairy-free alternatives can be explored if necessary. • Shredded Parmesan Cheese – Introduces a sharp flavor; substitute with nutritional yeast for a vegan option. • Plain Low Fat Greek Yogurt – Adds creaminess and tang; can be omitted for a lighter version. For the Vegetables • Baby Spinach – A nutrient-rich green that brightens the dish; can be replaced with kale or Swiss chard. • Italian Seasoning – Enhances the flavor of the sauce; can switch this up with a mix of basil, thyme, and oregano. • Dried Oregano – Adds depth to the Alfredo sauce, giving a more robust flavor profile. • Garlic Powder – Provides a savory punch; fresh garlic can also be used for extra zest. For Topping • Shredded Part Skim Mozzarella Cheese – For that delicious cheesy topping; opt for dairy-free cheese for a vegan option. • Chopped Parsley (optional) – A lovely garnish to brighten your Chicken and Spinach Spaghetti Squash Alfredo visually! Step‑by‑Step Instructions for Chicken and Spinach Spaghetti Squash Alfredo Step 1: Preheat the Oven Begin by preheating your oven to 400°F (200°C). While the oven heats, line a baking sheet with foil and give it a light spray of cooking spray. This preparation ensures your spaghetti squash roasts perfectly without sticking, allowing for easy cleanup afterward. Step 2: Prepare the Spaghetti Squash Carefully halve the spaghetti squash lengthwise and scoop out the seeds with a spoon. Season the cut sides lightly with salt and pepper. Place the squash cut-side down on the prepared baking sheet and roast in the preheated oven for about 35-45 minutes, or until the flesh feels tender when pierced with a fork. Step 3: Sauté the Chicken While the spaghetti squash is roasting, heat a large skillet over medium-high heat and add a splash of olive oil. Once hot, add the seasoned boneless skinless chicken breasts to the skillet. Cook for approximately 5-7 minutes on each side, or until they’re golden brown and no longer pink in the center. Remove the chicken and let it rest before slicing. Step 4: Cook the Spinach In the same skillet where you cooked the chicken, add a bit more olive oil if needed and toss in the fresh baby spinach. Sauté the spinach for 2-3 minutes, stirring occasionally, until it’s wilted and vibrant green. This step adds a lovely freshness to your Chicken and Spinach Spaghetti Squash Alfredo. Step 5: Make the Alfredo Sauce Lower the heat to medium and introduce the cream cheese to the skillet with the wilted spinach. Stir in the shredded Parmesan cheese and milk gradually, mixing until you achieve a creamy sauce that envelopes the spinach. The sauce should be thick yet pourable, creating a delightful blend for your dish. Step 6: Combine Ingredients Once the spaghetti squash is out of the oven and cool enough to handle, use a fork to scrape the flesh into strands. Add these strands to the skillet along with the sliced cooked chicken and plain Greek yogurt. Gently fold everything together until well incorporated, ensuring the creamy Alfredo sauce coats the spaghetti squash and chicken evenly. Step 7: Melt the Cheese Topping Preheat your broiler. Transfer the combined mixture to a baking dish, spreading it evenly. Generously sprinkle the shredded mozzarella cheese over the top. Place the dish under the broiler for about 2-5 minutes, watching closely until the cheese is melted and bubbly, turning golden brown in spots. Step 8: Garnish and Serve Once the cheese on top is wonderfully melted, remove the Chicken and Spinach Spaghetti Squash Alfredo from the oven. Allow it to cool slightly before garnishing with freshly chopped parsley for a pop of color. Serve warm and enjoy the satisfying flavors and textures brought together in this delightful dish! Expert Tips for Chicken and Spinach Spaghetti Squash Alfredo Roast Timing: Ensure to roast the spaghetti squash for 35-45 minutes until tender. Over-roasting can lead to a mushy texture, making your dish less enjoyable. Cooling Down: Allow the roasted squash to cool for a few minutes before handling it. This makes it easier to scoop out the strands without burning your fingers. Pan Saucing: When preparing the sauce, stir continuously to prevent the cream cheese from clumping. This ensures a smooth, creamy Chicken and Spinach Spaghetti Squash Alfredo. Cheese Substitutions: Feel free to experiment with different cheeses. For a richer flavor, try adding Gouda or a sprinkle of feta for an extra tang. Vegetable Options: To enhance your dish, feel free to add other vegetables like bell peppers or mushrooms. This not only boosts nutrition but adds delightful texture and flavor. What to Serve with Lighter Chicken and Spinach Spaghetti Squash Alfredo Add a touch of magic to your dinner table with these delightful side dishes, enhancing the flavors and textures of your meal. Garlic Bread: Perfectly toasted slices of garlic bread complement the creamy sauce, offering a crunchy texture that pairs wonderfully with the spaghetti squash. Fresh Garden Salad: A vibrant salad with mixed greens, cherry tomatoes, and a tangy vinaigrette brings freshness, cutting through the richness of the Alfredo. Roasted Vegetables: Seasoned roasted Brussels sprouts or carrots add a savory, caramelized flavor, enhancing the healthy aspect of this meal. Steamed Broccoli: Tender yet crisp broccoli adds nutrition and its subtle bitterness balances the creamy dish beautifully. Herbed Quinoa: Fluffy quinoa with herbs makes for a wholesome, protein-packed side, providing a slight nutty flavor that rounds out the meal. Light Lemon Sorbet: Conclude your meal with a refreshing twist! This sorbet cleanses the palate after the indulgent main course, making it a delightful finish. Chicken and Spinach Spaghetti Squash Alfredo Variations Feel free to explore these exciting variations to make this dish your own! Vegetarian Swap: Replace the chicken with sautéed mushrooms and zucchini for a hearty, veggie-packed option. The earthiness of mushrooms will beautifully complement the creamy sauce. Dairy-Free Delight: Use coconut cream instead of cream cheese and nutritional yeast instead of Parmesan for a vegan-friendly version. You won’t miss a thing with this luscious, creamy substitute! Cheese Choice: Try swapping out Parmesan for sharp white cheddar or Gouda, introducing a different flavor profile. Each cheese adds its own unique twist that’s sure to please your taste buds. Herb Infusion: Experiment with fresh herbs like basil or thyme in addition to or instead of Italian seasoning. This simple change can elevate the dish’s freshness and aroma substantially. Spice it Up: Want more heat? Add crushed red pepper flakes or diced jalapeños to spice things up. The warmth will awaken all your senses! Extra Veggie Boost: Toss in some lovely cherry tomatoes or bell peppers for added nutrients and flavor. They’ll give your meal a pop of color and a burst of freshness! Nutty Flavor: Sprinkle some toasted pine nuts or almonds on top before serving for a delightful crunch and a nutty taste. It adds another layer of texture that kids love. For more delicious ideas, consider pairing your Chicken and Spinach Spaghetti Squash Alfredo with a fresh and vibrant salad or a side of Bbq Chicken Mac for a family feast! How to Store and Freeze Chicken and Spinach Spaghetti Squash Alfredo Fridge: Refrigerate leftovers in an airtight container for up to 3 days. This preserves the flavors of the creamy Chicken and Spinach Spaghetti Squash Alfredo while keeping it fresh. Freezer: For longer storage, freeze the dish in a freezer-safe container for up to 3 months. When freezing, ensure the dish is fully cooled to prevent ice crystals from forming, which can alter the texture. Reheating: To reheat, thaw in the fridge overnight and warm it gently in a skillet over low heat or in the microwave. You may need to add a splash of milk to revive its creamy texture. Assembly Tip: If you anticipate leftovers, consider storing the cheese topping separately before broiling. This helps maintain the quality of the dish when reheated. Make Ahead Options Preparing this Chicken and Spinach Spaghetti Squash Alfredo in advance is a fantastic way to save time on busy weeknights! You can roast the spaghetti squash and refrigerate it for up to 3 days before using, ensuring it remains firm and delicious. Additionally, you can cook the chicken and spinach separately and store them in the fridge overnight. When you’re ready to serve, simply warm the roasted squash in a skillet, mix in the sautéed chicken and spinach with the creamy Alfredo sauce, and reheat gently. This method keeps the flavors vibrant and assures restaurant-quality results without stress at dinner time! Chicken and Spinach Spaghetti Squash Alfredo Recipe FAQs How do I select a ripe spaghetti squash? Choose a spaghetti squash that is firm, with a slight sheen on the skin. The best squashes will be free from dark spots or blemishes. A ripe spaghetti squash should feel heavy for its size and have a smooth surface. What is the best way to store leftovers? Store any leftovers in an airtight container and refrigerate. They will stay fresh for up to 3 days. When you’re ready to eat, reheat gently in a skillet on low heat or in the microwave, adding a splash of milk if needed to maintain creaminess. Can I freeze Chicken and Spinach Spaghetti Squash Alfredo? Absolutely! To freeze, first allow the dish to cool completely. Transfer it to a freezer-safe container and freeze for up to 3 months. For reheating, thaw overnight in the fridge and warm gently in a skillet or microwave, adding milk as necessary for a creamy consistency. Why isn’t my sauce creamy enough? If your sauce isn’t as creamy as expected, it may be due to not incorporating the cream cheese fully. Make sure to stir continuously when adding the cream cheese and milk to prevent clumping. Additionally, ensure you’ve allowed enough time for the cheese to melt before combining with the squash and chicken. Is this recipe suitable for people with dairy allergies? Yes, this Chicken and Spinach Spaghetti Squash Alfredo can be made dairy-free! Simply replace the low-fat cream cheese and milk with dairy-free alternatives like cashew cream or almond milk. Use nutritional yeast instead of Parmesan for a cheesy flavor without dairy. Can I make this dish vegetarian? Of course! To make a delightful vegetarian version, simply swap the boneless chicken breasts with sautéed vegetables, tofu, or cannellini beans. You can also add more types of veggies to enhance flavor and nutrition. Enjoy the flavors and textures of this nourishing meal without missing out! Creamy Chicken and Spinach Spaghetti Squash Alfredo Delight This Chicken and Spinach Spaghetti Squash Alfredo is a lower-carb twist on a classic favorite, perfect for busy weeknights. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 45 minutes minsTotal Time 1 hour hr Servings: 4 servingsCourse: ChickenCuisine: AmericanCalories: 380 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Spaghetti Squash1 large Spaghetti Squash yields about 5 cupsFor the Chicken1 pound Boneless Skinless Chicken Breasts replace with tofu or cannellini beans for vegetarian option2 tablespoons Olive Oil for sautéingto taste Kosher Saltto taste Fresh Ground Black PepperFor the Sauce8 ounces Low Fat Cream Cheese for creaminess1 cup Low Fat Milk dairy-free alternatives can be used1/2 cup Shredded Parmesan Cheese substitute with nutritional yeast for vegan option1/2 cup Plain Low Fat Greek Yogurt can be omitted for a lighter versionFor the Vegetables5 ounces Baby Spinach can be replaced with kale or Swiss chard1 teaspoon Italian Seasoning can switch this up with a mix of basil, thyme, and oregano1 teaspoon Dried Oregano1 teaspoon Garlic Powder can use fresh garlic for extra zestFor Topping1 cup Shredded Part Skim Mozzarella Cheese opt for dairy-free cheese for a vegan option1/4 cup Chopped Parsley optional garnish Equipment OvenSkilletBaking sheetFoilFork Method Step-by-Step InstructionsPreheat the oven to 400°F (200°C). Line a baking sheet with foil and spray with cooking spray.Halve the spaghetti squash lengthwise and scoop out the seeds. Season cut sides with salt and pepper. Place cut-side down on baking sheet and roast for about 35-45 minutes until tender.Heat a large skillet over medium-high heat and add olive oil. Cook the seasoned chicken breasts for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest before slicing.In the same skillet, add more olive oil if needed and sauté the spinach for 2-3 minutes until wilted.Lower the heat and add cream cheese to the skillet with spinach. Gradually stir in Parmesan cheese and milk until you have a creamy sauce.Scrape the spaghetti squash into strands and add to skillet with sliced chicken and Greek yogurt. Fold together until well mixed.Preheat the broiler. Transfer mixture to a baking dish, sprinkle mozzarella cheese on top, and broil for 2-5 minutes until cheese is melted and bubbly.Garnish with chopped parsley before serving warm. Nutrition Serving: 1servingCalories: 380kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 850mgFiber: 7gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 300mgIron: 2mg NotesRefrigerate leftovers in airtight container for up to 3 days, or freeze for up to 3 months. To reheat, thaw overnight and warm gently. Tried this recipe?Let us know how it was!
