Chicken and Spinach Spaghetti Squash Alfredo
User Reviews
4.5
Chicken and Spinach Spaghetti Squash Alfredo
Description
This recipe starts by roasting spaghetti squash halves until tender, then scraping out strands that mimic noodles. The chicken is cut into bite-sized pieces and seasoned with Italian seasoning, oregano, and garlic powder to impart classic Italian herb flavors. It is sautéed until nearly cooked, then baby spinach is added and cooked until wilted.
The sauce combines cream cheese, Parmesan, and milk into the skillet with the chicken and spinach, creating a smooth, rich sauce. Greek yogurt is stirred in at the end, adding creaminess and a slight tang to balance the richness. The roasted spaghetti squash strands are then folded into this sauce mixture and tossed together, coating the strands well.
The final dish offers a hearty yet lighter alternative to traditional Alfredo pasta, featuring tender chicken, wilted spinach, and creamy cheese sauce. It can be garnished with fresh parsley for an herbal note.
Ingredients
- 1 spaghetti squash about 5 cups, large
- 1 tablespoon olive oil
- 1 pound chicken breast cut into bite sized pieces, boneless skinless
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano dried
- 1/2 teaspoon garlic powder
- 3 cups baby spinach
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 2 ounces cream cheese low fat
- 1/3 cup milk or milk of choice, low fat
- 1/4 cup Parmesan Cheese shredded
- 1/4 cup Greek yogurt plain low fat
- 1/2 cup mozzarella cheese shredded, part skim
- parsley optional, chopped, for garnish
Instructions
- Spaghetti Squash
- 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
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 35g | 70% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 442mg | 18% |
| Potassium | 907mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2692IU | 54% |
| Vitamin C | 13mg | 14% |
| Calcium | 346mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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