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Chicken Alfredo Stuffed Spaghetti Squash
Chicken Alfredo Stuffed Spaghetti Squash

Chicken Alfredo Stuffed Spaghetti Squash
Chicken Alfredo Stuffed Spaghetti Squash
Source
Ingredients:
1
Servings
  • 1
    item
     spaghetti squash
  • 1
    tbsp
     olive oil
  • 1
    item
     * salt & pepper
  • 1
    item
     alfredo sauce
  • 2
    tbsp
     unsalted butter
  • 2
    tsp
     cornstarch or xanthan gum (mixed with 1 tablespoon water)
  • 0.5
    tbsp
     minced garlic, (2-3 cloves)
  • 240
    ml
     low-sodium chicken stock
  • 60
    ml
     cream cheese, (softened at room temperature)
  • 120
    ml
     parmesan cheese, (freshly grated)
  • 240
    ml
     plain greek yogurt
  • 1
    tsp
     dried basil
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried parsley
  • 1
    item
     * salt and pepper, (to taste)
  • 1
    item
     add ins
  • 480
    ml
     baby spinach, (roughly chopped)
  • 8
    oz
     cooked chicken breast, (cubed or shredded)
  • 1
    item
     toppings
  • 240
    ml
     mozzarella cheese, (freshly grated)
  • 2
    tbsp
     crumbled cooked bacon
Chicken Alfredo Stuffed Spaghetti Squash
Instructions:
  1. * Preheat oven to 400 degrees F. Cut the squash in half lengthwise and scoop out the seeds using a large fork or spoon. Discard seeds.
  2. * Brush entire inside of each half with olive oil, sprinkle with salt and pepper and place flesh side down onto a baking sheet or dish. Bake for 45-55 minutes or until the squash is fork tender. Time will be dependent on the size of your spaghetti squash. I recommend checking at 40 minutes. The shell should be soft when squeezed lightly.
  3. * Remove from oven and allow to cool until safe to touch – 10-15 minutes. Flip each squash over on the baking sheet/dish. Lower oven temperature to 350 degrees F.
  4. * While the squash is cooling, place a large skillet over medium heat. Add butter and allow to melt. Add garlic and cook for 30 seconds, or until fragrant.
  5. * Pour in chicken stock and cornstarch mix. Whisk until smooth. Allow it to come to a boil, reduce heat to low and simmer.
  6. * Add in cream cheese and stir until melted. Add parmesan cheese and stir until sauce is smooth. Add in basil, oregano, and parsley. Stir well.
  7. * Stir in the Greek yogurt and conuinuing stirring until the sauce is smooth and creamy. Season with salt and pepper, to taste.
  8. * Add cooked chicken breast to sauce to warm. Stir in spinach and cook until wilted.
  9. * Using a fork, shred the squash into long spaghetti-like strands, pulling it away from the shell a bit.
  10. * Evenly distribute the chicken and sauce between the two halves. Top each with 1/2 cup of mozzarella cheese, sprinkle with bacon, and bake for 5-10 minutes, or until the cheese has melted and started to brown. If you’re a fan of those brown bubbles of burnt cheese, turn the broil on high for 1-2 minutes. Keep an eye on it to prevent it from getting too burnt! Will brown quickly!
  11. * Remove from oven, garnish with extra parsley and enjoy!
  12. I highly recommend using smaller sized spaghetti squash to make individual servings, and makes for beautiful presentation on the plate. I used 4 small halves and had a little filling left over, the leftovers will be perfect over some cauliflower rice. Yum!
  • 1
    item
     spaghetti squash
  • 1
    tbsp
     olive oil
  • 1
    item
     * salt & pepper
  • 1
    item
     alfredo sauce
  • 2
    tbsp
     unsalted butter
  • 2
    tsp
     cornstarch or xanthan gum (mixed with 1 tablespoon water)
  • 0.5
    tbsp
     minced garlic, (2-3 cloves)
  • 240
    ml
     low-sodium chicken stock
  • 60
    ml
     cream cheese, (softened at room temperature)
  • 120
    ml
     parmesan cheese, (freshly grated)
  • 240
    ml
     plain greek yogurt
  • 1
    tsp
     dried basil
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried parsley
  • 1
    item
     * salt and pepper, (to taste)
  • 1
    item
     add ins
  • 480
    ml
     baby spinach, (roughly chopped)
  • 8
    oz
     cooked chicken breast, (cubed or shredded)
  • 1
    item
     toppings
  • 240
    ml
     mozzarella cheese, (freshly grated)
  • 2
    tbsp
     crumbled cooked bacon
1
Servings
0

* Preheat oven to 400 degrees F. Cut the squash in half lengthwise and scoop out the seeds using a large fork or spoon. Discard seeds.

* Brush entire inside of each half with olive oil, sprinkle with salt and pepper and place flesh side down onto a baking sheet or dish. Bake for 45-55 minutes or until the squash is fork tender. Time will be dependent on the size of your spaghetti squash. I recommend checking at 40 minutes. The shell should be soft when squeezed lightly.

* Remove from oven and allow to cool until safe to touch – 10-15 minutes. Flip each squash over on the baking sheet/dish. Lower oven temperature to 350 degrees F.

* While the squash is cooling, place a large skillet over medium heat. Add butter and allow to melt. Add garlic and cook for 30 seconds, or until fragrant.

* Pour in chicken stock and cornstarch mix. Whisk until smooth. Allow it to come to a boil, reduce heat to low and simmer.

* Add in cream cheese and stir until melted. Add parmesan cheese and stir until sauce is smooth. Add in basil, oregano, and parsley. Stir well.

* Stir in the Greek yogurt and conuinuing stirring until the sauce is smooth and creamy. Season with salt and pepper, to taste.

* Add cooked chicken breast to sauce to warm. Stir in spinach and cook until wilted.

* Using a fork, shred the squash into long spaghetti-like strands, pulling it away from the shell a bit.

* Evenly distribute the chicken and sauce between the two halves. Top each with 1/2 cup of mozzarella cheese, sprinkle with bacon, and bake for 5-10 minutes, or until the cheese has melted and started to brown. If you’re a fan of those brown bubbles of burnt cheese, turn the broil on high for 1-2 minutes. Keep an eye on it to prevent it from getting too burnt! Will brown quickly!

* Remove from oven, garnish with extra parsley and enjoy!

I highly recommend using smaller sized spaghetti squash to make individual servings, and makes for beautiful presentation on the plate. I used 4 small halves and had a little filling left over, the leftovers will be perfect over some cauliflower rice. Yum!

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