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Chicken and Spinach Spaghetti Squash Alfredo

Chicken and Spinach Spaghetti Squash Alfredo

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Indulge in the delicious comfort of Chicken and Spinach Spaghetti Squash Alfredo, a healthier alternative to traditional chicken Alfredo. This lighter recipe features tender chicken, fresh spinach, and a creamy sauce served over roasted spaghetti squash, making it the perfect choice for weeknight dinners or special occasions. With its rich flavors and lower carb profile, you can enjoy this dish guilt-free while still satisfying your cravings. Quick and easy to prepare, this dish is both nourishing and delightful.

Ingredients

Scale
  • 1 large spaghetti squash (about 5 cups)
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts (cut into bite sized pieces)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3 cups baby spinach
  • Kosher salt and fresh ground black pepper to taste
  • 2 ounces low fat cream cheese
  • 1/3 cup low fat milk (or milk of choice)
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup plain low fat Greek yogurt
  • 1/2 cup shredded part skim mozzarella cheese
  • Chopped parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with foil and spray with cooking oil.
  2. Halve the spaghetti squash lengthwise, scoop out seeds, season, and roast cut-side down for 35-45 minutes until tender.
  3. Cool for 10 minutes; shred squash strands with a fork.
  4. In a skillet, heat olive oil over medium-high heat. Sauté chicken pieces seasoned with spices until nearly cooked through. Add spinach until wilted.
  5. Stir in cream cheese, Parmesan cheese, and milk until smooth.
  6. Mix in shredded squash and Greek yogurt until well combined.
  7. Top with mozzarella cheese; cover to melt or broil until golden.
  8. Serve warm, garnishing with parsley if desired.

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