Let the mixture sit while you shred the spaghetti squash. Once combined, remove the pan from the burner and mix in the shredded chicken. Next, whisk in the lemon juice, salt, pepper, and Parmesan cheese. Step 4: Add the Cheese and Shredded Chicken Gently simmer the mixture until the sauce starts to thicken, which should take about 3 to 4 minutes. Gently stream in the milk, whisking constantly, until the mixture is smooth. Next, whisk in 2 tablespoon of flour and and cook for about 2 minutes, until the raw flour taste is eliminated.
Once hot, add the shallots and garlic, and cook for about 3 minutes, until soft and aromatic. Heat some olive oil in a large skillet over medium heat. Roast for 30 to 40 minutes, or until tender and shreddable. Lightly coat the flesh with cooking spray, and place the squash halves face-down on a baking sheet. Next, use a large, sharp chef's knife to carefully slice the spaghetti squash in half lengthwise. Step-by-Step Instructions: Step 1: Bake the Spaghetti Squash Parsley: For a fresh garnish and bright pop of color, chopped parsley or basil will do the job here.Either one will create a silky cream sauce when mixed with flour. Milk: You can either use 2% reduced fat milk or almond milk to make the sauce.Mozzarella is super meltable, while Parmesan adds salty, nutty depth. Cheese: A classic duo of shredded mozzarella and grated Parmesan give this dish all of its cheesy goodness.In place of shallots, you can also use yellow onion or white onion. Aromatics: Shallots and garlic create the aromatic foundation of this recipe.Just make sure you're using boneless, skinless chicken breasts. Shredded chicken: I suggest using rotisserie chicken for convenience, however you can also boil and shred your own.They're a fantastic substitute for classic pasta if you're trying to lighten up or reduce the carb load of a dish. Spaghetti squash: Baked spaghetti squash creates luscious strands of spaghetti-like "noodles" that are naturally low carb and nutrient rich.Partly because we swap the pasta for spaghetti squash, the butter for olive oil, and heavy cream for 2% milk.īut don't worry, every bit of garlicky, cheesy goodness is still there. This healthier chicken Alfredo, however, tastes just as indulgent as the classic. Firstly because I'm partial to red sauce, and secondly because it tends to sit in your stomach like a brick for 5 hours. I'll be honest, Alfredo has never been a favorite of mine. Skinny Chicken Alfredo Spaghetti Squash Made EasyĪn Italian staple lightened up and stuffed in a spaghetti squash boat! This may become your new favorite way to enjoy chicken Alfredo while cutting down on roughly half the calories and saturated fat. This healthier chicken Alfredo is low carb and high protein, yet tastes just as indulgent as the classic pasta dish. Skinny Chicken Alfredo Stuffed Spaghetti Squash will become an instant family favorite. Jump to Recipe Jump to Video Print Recipe
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