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Indulging in creamy, rich flavors doesn’t always have to come with a hefty calorie count. Enter the Low-Calorie Creamy Chicken Alfredo Spaghetti Squash – a delightful twist on the classic Italian favorite that satisfies your cravings without compromising your health goals. This dish seamlessly marries the comforting elements of traditional Alfredo with a nutritious and low-calorie base, making it an ideal choice for anyone looking to enjoy a delicious meal while prioritizing their well-being.

Low-Calorie Chicken Alfredo Spaghetti Squash Recipe

Discover a guilt-free twist on a classic favorite with this Low-Calorie Creamy Chicken Alfredo Spaghetti Squash recipe. Perfectly combining the comfort of creamy Alfredo with the health benefits of spaghetti squash, this dish offers a satisfying alternative to traditional pasta. With lean chicken, healthy fats from olive oil, and almond milk instead of heavy cream, you can indulge while staying true to your wellness goals. Enjoy a nutritious meal that’s quick to prepare and full of flavor!
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

1 pound boneless, skinless chicken breast, cut into bite-sized pieces

Salt and pepper, to taste

2 cloves garlic, minced

1 cup low-sodium chicken broth

1 cup unsweetened almond milk (or skim milk)

2 tablespoons cornstarch

½ cup grated Parmesan cheese (plus extra for garnish)

1 teaspoon Italian seasoning

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, then place the halves cut-side down on a baking sheet. Roast for about 30-35 minutes until the flesh is tender.

    Cook the Chicken: While the squash is roasting, heat a large skillet over medium heat. Add the remainder of the olive oil and add the chicken pieces. Season with salt and pepper. Cook for about 6-8 minutes or until the chicken is golden brown and cooked through.

      Prepare the Alfredo Sauce: Add the minced garlic to the chicken and sauté for another minute until fragrant. Pour in the chicken broth and bring to a simmer. In a small bowl, whisk together the almond milk and cornstarch until smooth, then slowly pour this mixture into the skillet. Stir continuously until the sauce thickens, about 3-5 minutes.

        Add Cheese and Seasoning: Once the sauce has thickened, reduce heat to low and stir in the grated Parmesan cheese and Italian seasoning. Mix well until the cheese melts completely and is well incorporated into the sauce. Taste and adjust seasoning with salt and pepper as needed.

          Combine and Serve: After the spaghetti squash has finished roasting, carefully flip the halves over and use a fork to shred the flesh into spaghetti-like strands. Add the strands to the skillet with the creamy chicken Alfredo sauce, gently tossing to coat the noodles with the sauce.

            Garnish and Enjoy: Serve the dish warm, garnished with extra Parmesan cheese and chopped fresh parsley for a burst of flavor.

              Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings