Introduction

This Chicken and Spinach Spaghetti Squash Alfredo is a lighter twist on the classic creamy pasta dish. Using spaghetti squash instead of traditional noodles makes it a nutritious, low-carb meal packed with flavor. It’s perfect for a comforting dinner that doesn’t weigh you down.

A silver pot filled with a creamy pasta dish that has about three layers: a base layer of pale yellow spaghetti squash strands, a middle layer of cooked white chicken pieces, and a top layer of melted white cheese mixed with green herbs scattered all over. The cheese is gooey and slightly browned in spots, covering the pasta and chicken. Around the pot, there is a small bunch of fresh green parsley on the left side and a light beige cloth napkin to the right, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large spaghetti squash (about 5 cups)
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 or milk of choice
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

Step 1: Preheat the oven to 400°F. Line a baking sheet with foil and spray it with cooking oil. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Season both halves with salt and pepper, then place them cut side down on the baking sheet. Roast for 35-45 minutes, until the squash is tender.
Step 2: Let the squash cool for about 10 minutes. Then use a fork to scrape out the strands and set aside.
Step 3: In a small bowl, combine Italian seasoning, dried oregano, and garlic powder. Sprinkle this spice mixture, along with salt and pepper, over the chicken pieces.
Step 4: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until nearly done. Then add the baby spinach and cook until wilted and the chicken is fully cooked through.
Step 5: Stir in cream cheese, Parmesan cheese, and milk until a smooth sauce forms. Add the spaghetti squash strands and Greek yogurt to the skillet, tossing everything together until coated in the sauce.
Step 6: Sprinkle shredded mozzarella on top. Cover the skillet with a lid and cook until the cheese melts (about 2-3 minutes), or place the skillet under the broiler for a few minutes until the cheese is melted and lightly browned.
Step 7: Garnish with chopped parsley if desired and serve warm.

Tips & Variations

For extra flavor, add minced garlic when sautéing the chicken. You can also swap baby spinach for kale or arugula.
Use full-fat cream cheese and Greek yogurt for a richer sauce if you prefer.
Leftover roasted spaghetti squash can be stored and used for other meals like salads or casseroles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through, being careful not to overcook and dry out the chicken or squash.

How to Serve

A shallow white bowl with a brown rim holds a creamy pasta dish featuring one main layer of tangled, pale yellow spaghetti squash strands mixed with creamy white sauce, chunks of light cooked chicken, and dark green spinach leaves scattered throughout. The top is sprinkled with finely chopped green herbs for color contrast. A silver fork rests inside the bowl on the left side. In the upper right background, a white bowl with a wooden spoon shows more of the same pasta mix. The setting is a white marbled textured surface with a sprig of fresh parsley nearby and a beige cloth napkin on the left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Spaghetti squash is ideal because it naturally separates into noodle-like strands. Other squash varieties have a different texture, so they won’t replicate the same results.

Is this dish suitable for meal prep?

Yes, it reheats well and can be made ahead of time for lunches or dinners throughout the week. Keep the mozzarella cheese separate if you plan to reheat without melting the cheese again.