Chicken and Spinach Spaghetti Squash Alfredo
Indulge in a healthier version of a classic favorite with this Chicken and Spinach Spaghetti Squash Alfredo. This dish transforms traditional comfort food into a light, low-carb meal that the whole family will love. Tender chicken pieces are enveloped in a creamy sauce, served over spaghetti squash that mimics the texture of pasta. It’s not just delicious; it’s also packed with protein and veggies, making it a perfect go-to for busy weeknights or when you want to impress guests. The best part? It’s quick to prepare and can be made ahead of time for ultimate convenience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Baking/Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 large spaghetti squash
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 3 cups baby spinach
- 2 ounces low-fat cream cheese
- 1/4 cup shredded Parmesan cheese
- 1/4 cup plain low-fat Greek yogurt
- 1/2 cup shredded part-skim mozzarella cheese
Instructions
- Preheat oven to 400°F. Cut spaghetti squash in half, remove seeds, season with salt and pepper, then roast cut side down on a baking sheet for 35-45 minutes until tender.
- While the squash cooks, season chicken with Italian seasoning, oregano, garlic powder, salt, and pepper. Sauté in olive oil in a skillet over medium-high heat until golden brown.
- Add spinach to the skillet and cook until wilted.
- Lower heat and mix in cream cheese, Parmesan cheese, and milk until combined into a creamy sauce. Stir in cooked spaghetti squash strands and Greek yogurt.
- Top with mozzarella cheese; cover until melted or broil briefly for a bubbly finish.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 80mg