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Healthy Chicken Alfredo Spaghetti Squash Boats

Healthy Chicken Alfredo Spaghetti Squash Boats - featured image
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A light and creamy low-calorie dinner featuring roasted spaghetti squash filled with tender chicken and a silky Alfredo sauce made with cottage cheese and cream cheese.

Ingredients

Scale
  • 1 medium spaghetti squash, halved and seeded
  • 1 lb boneless, skinless chicken breast, diced or shredded
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 4 oz low-fat cream cheese, softened
  • 1/2 cup small curd cottage cheese, blended smooth
  • 1/2 cup milk (skim or 2%)
  • 1 teaspoon Italian seasoning (dried oregano, basil, thyme blend)
  • 1/2 cup freshly grated Parmesan cheese, divided
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil to prevent sticking.
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the flesh with 1 tablespoon olive oil and season lightly with salt and pepper. Place cut side down on the baking sheet and roast for about 40 minutes, or until the flesh easily shreds with a fork.
  3. While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add diced chicken breast, season with salt, pepper, and half the Italian seasoning. Cook for 6-8 minutes until browned and cooked through. Remove from heat and set aside.
  4. In a blender or food processor, combine softened cream cheese, blended cottage cheese, milk, garlic, remaining Italian seasoning, and half the Parmesan cheese. Blend until smooth and creamy. Taste and adjust seasoning with salt and pepper.
  5. Once the squash is cooked and cool enough to handle, use a fork to shred the flesh into spaghetti-like strands directly inside the squash shells.
  6. In a bowl, combine shredded squash, cooked chicken, and Alfredo sauce. Stir gently to coat everything evenly.
  7. Spoon the mixture back into the squash halves, mounding slightly. Sprinkle the remaining Parmesan cheese on top.
  8. Return the filled boats to the oven and bake at 375°F (190°C) for 15 minutes until bubbly and golden on top.
  9. Sprinkle fresh parsley over the boats before serving.

Notes

Keep an eye on the final bake to prevent the cheese from burning. If the sauce is too thick before baking, stir in a splash more milk for creaminess. You can microwave the squash halves for 5-7 minutes before roasting to reduce oven time. Using pre-cooked chicken or rotisserie chicken saves time. For a vegetarian option, substitute chicken with sautéed mushrooms or roasted chickpeas.

Nutrition

Keywords: chicken alfredo, spaghetti squash, healthy dinner, low calorie, creamy sauce, easy recipe, family-friendly

Find it online: https://twinkletaste.com/healthy-chicken-alfredo-spaghetti-squash-boats-easy-low-calorie-dinner-recipe/