Low Carb Chicken Alfredo Stuffed Spaghetti Squash

Low Carb Chicken Alfredo Stuffed Spaghetti Squash

Chicken Alfredo Stuffed Spaghetti Squash will become a swift family favorite. This nutritious chicken Alfredo is low carb and high protein, yet tastes just as indulgent as the classic pasta dish. 

This chicken alfredo stuffed spaghetti squash is low carb and you can prepare it with few ingredients. Ingredients include cheese, olive oil, low-fat milk, spaghetti squash, parsley, and pepper for seasonings.



  • 1 medium-sized spaghetti squash
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 cup chopped shallots
  • 3 garlic cloves, minced
  • two Tbsp. all-purpose flour
  • 2 cups reduced-fat milk
  • 2 Tbsp. fresh lemon juice
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 cups shredded rotisserie chicken
  • 1/2 cup shredded mozzarella cheese
  • Finely chopped parsley for garnish


  1. Preheat the oven to 400°F.
  2. Take a large knife to cut the spaghetti squash lengthwise from stem to tail. Lightly overlay the flesh with cooking spray, and place cut-side down on a baking sheet. Bake for 30 to 40 minutes, under the tender. Let sit until cool enough to handle.
  3. In the meantime, heat oil in a large skillet over medium heat. Adjoin shallots and garlic; cook 3 minutes, until soft. Whisk in flour, and cook for 2 minutes. Gradually stream in milk, and whisk until smooth. Gently simmer until thickened, about 3 to 4 minutes. 
  4. Fuse in lemon juice, Parmesan cheese, salt, and pepper. Detach from heat and stir in shredded chicken.
  5. Squeeze out and discard the seeds of the spaghetti squash. Use a fork to squeeze out all of the spaghetti-like strands, and stir them into the chicken Alfredo mixture.
  6. Fill void squash boats evenly with chicken Alfredo mixture, and sprinkle mozzarella cheese over top. 
  7. Set back to the oven and bake for 10 minutes. Put broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots.
  8.  Detach from the oven and garnish with fresh parsley.


Recipe Notes
  • *MAKE DAIRY-FREE: Swap fat milk for either unsweetened plain almond milk or cashew milk. Also, switch the grated Parmesan cheese for nutritional yeast, which boasts the same cheesy flavor. As for the mozzarella, you can use your favorite brand of shredded vegan cheese
  • *STORE: You can store the loaded spaghetti squash boats as is, or empty them into a Tupperware container. Either way, they will last up to 72 hours refrigerated. 
  • *REHEAT: You can keep the squash boats filled as you wish to reheat and heat them at 300°F until warm. Otherwise, surface the squash mixture onto a plate and microwave until warm. 


Nutrition Information Per Serving :

Serving: 1.5cups 

  •  Calories: 282kcal 
  • Carbohydrates: 20g
  •  Protein: 23g 
  • Fat: 9g

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