Name: Chicken Alfredo Spaghetti Squash Boats With Mushrooms and Spinach
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italienne
Ingredients: 1 medium-sized spaghetti squash; 2 Tbsp (30 ml). extra-virgin olive oil; 1/2 cup (120 ml) chopped shallots; 3 garlic cloves, minced; 2 Tbsp (30 ml). all-purpose flour; 2 cup (480 ml) s 2% reduced-fat milk; 2 Tbsp (30 ml). fresh lemon juice; 1/4 cup (60 ml) grated Parmesan cheese; 1/2 tsp (3 ml). kosher salt; 1/2 tsp (3 ml). freshly ground black pepper; 2 cup (480 ml) s shredded rotisserie chicken; 1/2 cup (120 ml) shredded moz zarella cheese; Finely chopped parsley for garnish

Description

Discover how to make delicious Chicken Alfredo Spaghetti Squash Boats with Mushrooms and Spinach. Perfect for a healthy twist on a classic favorite. Click for the recipe!

Ingredients

Scale

1 medium-sized spaghetti squash
2 Tbsp (30 ml). extra-virgin olive oil
1/2 cup (120 ml) chopped shallots
3 garlic cloves, minced
2 Tbsp (30 ml). all-purpose flour
2 cup (480 ml) s 2% reduced-fat milk
2 Tbsp (30 ml). fresh lemon juice
1/4 cup (60 ml) grated Parmesan cheese
1/2 tsp (3 ml). kosher salt
1/2 tsp (3 ml). freshly ground black pepper
2 cup (480 ml) s shredded rotisserie chicken
1/2 cup (120 ml) shredded moz zarella cheese
Finely chopped parsley for garnish

Instructions

Set your oven to 400°F to preheat.
Slice the spaghetti squash lengthwise with a large knife, from the stem to the bottom. Lightly spray the inside with cooking spray, place it cut-side down on a baking tray, and bake for 30 to 40 minutes until tender. Allow it to cool until you can handle it comfortably.
In the meantime, warm the oil in a large pan over medium heat. Add the shallots and garlic, cooking for 3 minutes until softened. Stir in the flour and cook for an additional 2 minutes. Slowly pour in the milk while whisking continuously until the mixture is smooth. Let it simmer gently for 3 to 4 minutes until it thickens. Mix in the lemon juice, Parmesan cheese, salt, and pepper. Take it off the heat and incorporate the shredded chicken.
Remove and discard the seeds from the spaghetti squash. Use a fork to pull out all the spaghetti-like strands and combine them with the chicken Alfredo sauce.
Evenly distribute the chicken Alfredo mixture into the hollowed squash halves and top with mozzarella cheese. Place back in the oven and bake for 10 minutes. Set the broiler to HIGH and broil for 2 minutes or until the cheese develops golden spots. Take it out of the oven and decorate with chopped parsley.

Notes

Exercise caution and use a sharp knife when cutting the spaghetti squash, as its skin is toughnStir frequently to prevent the garlic from burning after adding it to the hot oil and shallotsnCool the baked squash slightly for safer handling when removing the seeds

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italienne

Nutrition

Calories: 550
Fat: 12g
Protein: 8g

Keywords: spaghetti squash alfredo, creamy chicken alfredo, baked squash boats, rotisserie chicken pasta, skillet alfredo sauce, cheesy squash dish