8. Recipe: Chicken Alfredo Stuffed Spaghetti Squash
A great lower carb alternative, spaghetti squash is brimming with the antioxidants beta-carotene and vitamin C. Cook spaghetti squash in the oven or boil in water, allow to cool, and once you open it, remove the spaghetti-like strands with a fork.
Skill level: Beginner
Start to Finish: 1 hour, 5 minutes
Prep: 10 minutes
Cook: 55 minutes
1 medium-sized spaghetti squash, halved
1 1/2 cups shredded rotisserie chicken
1 tablespoon extra-virgin olive oil
2 teaspoon butter (I use grass-fed)
1 small shallot, minced
2 cloves of garlic, minced
1 tablespoon flour*
1 1/2 cup unsweetened cashew milk
2 cups fresh baby spinach
3 tablespoons freshly chopped parsley
4 tablespoons Parmesan cheese, divided
Sea salt and black pepper to taste
1. Preheat oven to 375 degrees F
2. Use a large knife to cut the spaghetti squash lengthwise from stem to tail. Rub the flesh with olive oil or lightly coat with non-stick cooking spray. Lightly season with salt and pepper and place the squash halves cut-side down on a baking sheet or roasting pan. Bake for 45 minutes. Remove from oven and allow to cool for 10 minutes before handling. Turn oven broiler to HIGH.
3. While the squash cools, heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot, add minced shallot and a pinch of salt and pepper. Sauté for about 2-3 minutes, until softened. Next, add butter and garlic and sauté until aromatic, about 1 minute.
4. Whisk flour into garlic butter mixture continuously for about 30 seconds until well-combined. Carefully pour in cashew milk and turn heat to high, bringing mixture to a low boil. Once boiling, reduce heat to low and let simmer for ~5 minutes, until mixture starts to slightly thicken.
5. At this point, you can begin scraping out the seeds of the spaghetti squash and discarding them, and scraping out all the spaghetti-like strands to be incorporated into the mixture.
6. Add shredded chicken and fresh spinach to skillet, stirring frequently until spinach wilts down. Add the squash strands, 2 tablespoons parmesan cheese and fresh parsley. Mix until well-combined.
7. Fill squash boats with chicken Alfredo mixture, dividing evenly amongst each half. Top with remaining parmesan cheese (about 1 tablespoon per boat). Broil for 6-9 minutes, checking every few minutes, until the cheese is melted and slightly crisp. Top with additional parsley and serve!
*Chefs notes: To make gluten-free, sub flour for sorghum flour, sweet rice flour, or corn starch.
Recipe and photo by Jamie Vespa MS, RD, LD/N of Dishing Out Health.
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