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  • Writer's pictureJenn Clayton

Chicken Alfredo Spaghetti Squash

Healthy comfort food packed with over 30g of protein!! Pasta alternative that's delish!

Big on taste but low on carbs without sacrificing flavor! Truly a delicious meal! Yum yum!

Full recipe in video below


  • 1 medium spaghetti squash

  • 2 large garlic cloves minced

  • 3/4 cup chicken broth low sodium

  • 2 teaspoons cornstarch

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/2 cup Parmesan cheese grated

  • 3/4 cup plain nonfat Greek yogurt

  • 2 cups cooked chicken breast shredded

  • 1/4 cup light Mozzarella cheese shredded

  • Preheat oven to 375 F degrees F. Cut spaghetti squash in half lengthwise and scoop out the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30-40 minutes or until skin is dark and glossy and inside flakes with a fork. Don't overcook.

  • Remove from the oven and set aside to cool down until safe to the touch, about 15 minutes.

  • Meanwhile, preheat large skillet on medium heat. Add garlic and saute for 1-2 minutes, stirring frequently.

  • Add chicken stock, cornstarch, salt, pepper and whisk until smooth. Bring to a boil, reduce heat to low and simmer for 1-2 more minutes until sauce has thickened a bit.

  • Remove from the heat, add Parmesan cheese and whisk until smooth and cheese has melted. Add Greek yogurt and stir again until smooth. Add chicken and stir to combine.

  • Using a fork, separate spaghetti squash into strands leaving them inside the shells. Scoop chicken alfredo filling on top of each shell and gently move around with a fork to make the sauce settle deeper into the spaghetti squash.

  • Top each shell with 2 tablespoons of mozzarella cheese and place in a baking dish. Bake for 10 - 12 minutes and then broil until golden.

  • Stir the squash with a sauce a bit before serving and serve hot.

4 Servings:

232 calories

4g fat

19g carbs

31g protein

Recipe inspiration from

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