Print

Chicken and Spinach Spaghetti Squash Alfredo Recipe

Chicken and Spinach Spaghetti Squash Alfredo Recipe
Print Recipe

★★★★★

5.1 from 11 reviews

A healthy, flavorful twist on classic Alfredo using roasted spaghetti squash, tender chicken, and fresh spinach, all combined in a creamy, low-fat sauce with Parmesan and Greek yogurt for added richness.

Ingredients

Scale

Spaghetti Squash

  • 1 large spaghetti squash (about 5 cups)
  • Kosher salt and fresh ground black pepper to taste

Chicken and Spinach Alfredo

  • 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
  • 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. Prepare Spaghetti Squash: Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly spray with cooking oil. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Season the cut sides with salt and pepper.
  2. Roast Squash: Place the squash halves cut side down on the prepared baking sheet. Roast in the oven for 35-45 minutes until tender when pierced with a fork. Let cool for about 10 minutes.
  3. Scoop Spaghetti Strands: Using a fork, scrape the flesh of the squash to create spaghetti-like strands. Set aside.
  4. Season Chicken: Combine Italian seasoning, dried oregano, and garlic powder in a small bowl. Toss the chicken pieces with the spice mixture, salt, and pepper to coat evenly.
  5. Sauté Chicken and Spinach: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until nearly done, about 5-7 minutes. Add baby spinach and sauté until wilted and chicken is cooked through.
  6. Make Alfredo Sauce: Stir in low fat cream cheese, Parmesan cheese, and low fat milk into the skillet. Cook and stir until a smooth sauce forms.
  7. Combine Spaghetti Squash: Add the spaghetti squash strands and Greek yogurt to the skillet. Toss everything together gently until well coated in the creamy sauce.
  8. Add Cheese and Melt: Sprinkle shredded mozzarella cheese evenly over the top. Cover the skillet with a lid and let the cheese melt for 2-3 minutes, or place the skillet under the broiler for several minutes until the cheese melts and lightly browns.
  9. Serve: Garnish with chopped parsley if desired. Serve warm and enjoy this nutritious, comforting dish.

Notes

  • Spaghetti squash cooking time varies with size; check tenderness by piercing with a fork.
  • Use low-fat dairy ingredients to keep the dish lighter without sacrificing creaminess.
  • Substitute kale or Swiss chard for spinach if preferred.
  • For a dairy-free version, replace cheeses and yogurt with suitable plant-based alternatives.
  • Ensure chicken is cooked through to avoid any foodborne illness.

Nutrition

Keywords: Spaghetti Squash Alfredo, Chicken Alfredo, Healthy Alfredo, Low Fat Alfredo, Spinach Pasta Substitute, Low Calorie Chicken Dinner

Find it online: https://cookcrisis.com/chicken-and-spinach-spaghetti-squash-alfredo-recipe/