This Chicken and Spinach Spaghetti Squash Alfredo is a lighter, lower carb way to enjoy chicken Alfredo and get some extra veggies in too!
This recipe and photos have been updated from the original post on 1/11/2017
Some nights I’m in the mood for a carb heavy dinner, like this chicken pot pie pasta. Other nights I want something a little lighter on carbs, but will still fill me up and not looking for a second dinner an hour later. This Chicken and Spinach Spaghetti Squash Alfredo is a great option on those nights where you’re wanting a lower carb dinner.
Like the name suggests, this is my take on chicken Alfredo, but we’re replacing the pasta with spaghetti squash. It’s creamy, cheesy and has lots of garlic and Italian herbs for flavor. Since it’s so easy to make, it won’t just be a special occasion dinner, but a weeknight staple instead!
Ingredients Needed For Chicken and Spinach Spaghetti Squash Alfredo
boneless skinless chicken breasts
Italian seasoning, dried oregano, garlic powder
low fat cream cheese
low fat Greek yogurt
How to Make Chicken and Spinach Spaghetti Squash Alfredo
Start by roasting the spaghetti squash at 400° F. for about 35-40 minutes depending on the size. Let it cool until you can handle it and then scoop the strands out and let them sit in the shell until you’re ready to add them into the sauce.
Combine all of the spices together in a small bowl. Cut the chicken into bite sized pieces and then sprinkle them with the spice mixture, salt and pepper. Heat some olive oil in a large skillet and then add in the chicken and sauté it until it’s nearly cooked through.
Add in the spinach and stir everything together until it’s wilted. Add in the cream cheese, Parmesan cheese and milk and stir everything together until a creamy sauce forms. Add the spaghetti squash and Greek yogurt into the skillet and toss everything together until it’s coated in the sauce.
The final step is to top everything with shredded mozzarella cheese. To melt the cheese, either cover the skillet with a lid for a couple minutes or you can stick it under the broiler until it’s melted and golden brown.
Time Saving Tips
- Roast the spaghetti squash in advance. I roasted mine a couple days in advance and it worked great
- Use rotisserie chicken. Remove the skin and sprinkle it with the spice mixture. Warm it in the skillet with the spinach and then continue with the recipe as it’s written.
Frequently Asked Questions
Can I Make This Without the Chicken?
Yes. If you want to make a vegetarian version, sauté the spinach in a little olive oil and then add in the spice mixture and ingredients for the sauce. You could also add in cannellini beans to make the meal a little more hearty.
How to Roast Spaghetti Squash So It Isn’t Watery
The best way I’ve found to roast spaghetti squash so that it isn’t watery or mushy is to cut the squash in half lengthwise and scoop out the seeds. Season the inside with salt and pepper and then lay the halves cut side down on a foil lined baking sheet sprayed with cooking oil.
Roast the squash at 400° F. for 30-45 minutes depending on the size of it. A small squash may only need 30-35 minutes whereas a large one will like take between 40-50 minutes. Don’t roast it for too long or the strands will likely get mushy and more water will be drawn out.
What Kind of Milk Should I Use?
I used low fat milk for this recipe, but you can use whatever you have on hand. The higher the fat content the richer the sauce will taste. If you are using a dairy-free alternative, note that the flavor may change slightly. If you don’t have milk, add an extra ounce of cream cheese or an additional 1/4 cup of Greek yogurt.
- 1 large spaghetti squash (about 5 cups)
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 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 or milk of choice
- 1/4 cup shredded Parmesan cheese
- 1/4 cup plain low fat Greek yogurt
- 1/3 cup shredded part skim mozzarella cheese
- Chopped parsley for garnish (optional)
- Preheat oven to 400° F., line a baking sheet with foil and spray it with cooking oil.
- Cut the spaghetti squash in half lengthwise, scoop out the seeds and season with salt and pepper. Place the squash cut side down on the baking sheet and roast until tender, about 35-45 minutes depending on the size.
- Let the squash cool for about 10 minutes before scooping out the strands with a fork.
Chicken and Spinach Alfredo
- Combine the spices together in a small bowl. Cut the chicken into bite sized pieces and sprinkle with the spice mixture, salt and pepper.
- Add the olive oil to a large skillet and heat it over medium-high heat. Add in the chicken and sauté until it's nearly cooked through. Add in the baby spinach and cook until the spinach wilts and the chicken is thoroughly cooked.
- Add the cream cheese, Parmesan cheese and milk to the skillet and stir until a sauce forms. Put the spaghetti squash strands into the skillet along with the Greek yogurt. Toss everything together until it's coated in the sauce.
- Top with shredded mozzarella and either cover with a lid until the cheese is melted 2-3 minutes or stick the skillet in the oven and broil for several minutes or until the cheese is melted and lightly browned. Garnish with chopped parsley and serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 112mgSodium: 366mgCarbohydrates: 20gFiber: 4gSugar: 8gProtein: 46g
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