Description
Enjoy a lighter take on dinner with Chicken and Spinach Spaghetti Squash Alfredo that’s deliciously creamy! Try this healthy twist today!
Ingredients
Scale
- 1 large spaghetti squash
- 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
- 1/4 cup shredded Parmesan cheese
- 1/4 cup plain low fat Greek yogurt
- 1/2 cup shredded part skim mozzarella cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 400°F and line a baking sheet with foil.
- Cut the spaghetti squash in half lengthwise, scoop out seeds, season with salt and pepper, place cut side down on the baking sheet, and roast for 35-45 minutes until tender.
- In a skillet over medium-high heat, sauté seasoned chicken until nearly cooked through; stir in spinach until wilted.
- Add cream cheese, Parmesan, and milk to create the sauce; mix in spaghetti squash strands and Greek yogurt until well combined.
- Top with shredded mozzarella and cover until melted or broil for a few minutes until browned.
- Serve warm, garnished with chopped parsley if desired.
Nutrition
- Serving Size: 1/4 of recipe (approximately 300g)
- Calories: 380
- Sugar: 5g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg