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  • Writer's pictureJenn Clayton

Chicken Alfredo Spaghetti Squash

Updated: Apr 17, 2023

A delicious spinning the beloved Italian staple! Less points and calories- same taste!

Low in calories, high in fiber and protein! The PERFECT healthy meal for the entire family!

Full recipe in video below


  • 1 medium-sized spaghetti squash

  • ½ cup chopped shallots

  • 3 garlic cloves, minced

  • 2 Tbsp. all-purpose flour

  • 2 cups 1% reduced-fat milk

  • 2 Tbsp. fresh lemon juice

  • ¼ cup grated Parmesan cheese

  • ½ tsp. kosher salt

  • ½ tsp. freshly ground black pepper

  • 2 cups shredded rotisserie chicken

  • ½ cup shredded light mozzarella cheese

  • Finely chopped parsley for garnish

  • Preheat oven to 400°F.

  • Use a large knife to cut the spaghetti squash lengthwise from stem to tail. Lightly coat the flesh with cooking spray, and place cut-side down on a baking sheet. Bake for 30 to 40 minutes, under tender. Let sit until cool enough to handle.

  • Meanwhile, heat a large skillet over medium heat. Add shallots and garlic; cook 3 minutes, until soft. Whisk in flour, and cook 2 minutes. Gradually stream in milk, and whisk until smooth. Gently simmer until thickened, about 3 to 4 minutes. Whisk in lemon juice, Parmesan cheese, salt, and pepper. Remove from heat and stir in shredded chicken.

  • Scrape out and discard the seeds of the spaghetti squash. Use a fork to scrape out all of the spaghetti-like strands, and stir them into the chicken Alfredo mixture.

  • Fill empty squash boats evenly with chicken Alfredo mixture, and sprinkle mozzarella cheese overtop. Return to oven and bake for 10 minutes. Set broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots. Remove from oven and garnish with fresh parsley.

4 Servings:

261 Calories

4g Fat

18g Carbs

36g Protein

Recipe inspiration from

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