Chicken and Spinach Spaghetti Squash Alfredo
Elevate your dinner game with this Chicken and Spinach Spaghetti Squash Alfredo, a lighter twist on a beloved classic. This recipe showcases succulent chicken and vibrant spinach, all enveloped in a creamy sauce served over naturally sweet spaghetti squash. Perfect for weeknight meals or impressing guests, it delivers delicious flavor without the heavy carbs of traditional pasta. Packed with nutrients and easy to prepare, this dish is a winner for family dinners or meal prep. Discover how simple it can be to enjoy a comforting and healthy meal!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 large spaghetti squash
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 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
- 1/4 cup shredded Parmesan cheese
- 1/4 cup plain low fat Greek yogurt
- 1/2 cup shredded part skim mozzarella cheese
- Chopped parsley (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil.
- Halve the spaghetti squash, scoop out seeds, season with salt and pepper, and roast cut-side down for 35-45 minutes until tender.
- Cool slightly, then scrape strands into a bowl.
- In a skillet, heat olive oil over medium-high heat; add seasoned chicken and sauté until nearly cooked through. Stir in spinach until wilted.
- Lower heat; mix in cream cheese, Parmesan, and milk until creamy. Add squash strands and Greek yogurt; combine well.
- Top with mozzarella cheese; cover until melted or broil briefly.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg