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–+ servings
Chicken and Spinach Spaghetti Squash Alfredo

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 large Spaghetti Squash yields about 5 cups
For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts replace with tofu or cannellini beans for vegetarian option
  • 2 tablespoons Olive Oil for sautéing
  • to taste Kosher Salt
  • to taste Fresh Ground Black Pepper
For the Sauce
  • 8 ounces Low Fat Cream Cheese for creaminess
  • 1 cup Low Fat Milk dairy-free alternatives can be used
  • 1/2 cup Shredded Parmesan Cheese substitute with nutritional yeast for vegan option
  • 1/2 cup Plain Low Fat Greek Yogurt can be omitted for a lighter version
For the Vegetables
  • 5 ounces Baby Spinach can be replaced with kale or Swiss chard
  • 1 teaspoon Italian Seasoning can switch this up with a mix of basil, thyme, and oregano
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder can use fresh garlic for extra zest
For Topping
  • 1 cup Shredded Part Skim Mozzarella Cheese opt for dairy-free cheese for a vegan option
  • 1/4 cup Chopped Parsley optional garnish

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Foil
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and spray with cooking spray.
  2. 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.
  3. 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.
  4. In the same skillet, add more olive oil if needed and sauté the spinach for 2-3 minutes until wilted.
  5. 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.
  6. Scrape the spaghetti squash into strands and add to skillet with sliced chicken and Greek yogurt. Fold together until well mixed.
  7. 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.
  8. 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

Notes

Refrigerate leftovers in airtight container for up to 3 days, or freeze for up to 3 months. To reheat, thaw overnight and warm gently.

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