Skinny Chicken Alfredo Stuffed Spaghetti Squash

• Meat

  • 1 1/2 cups Rotisserie chicken

• Produce

  • 2 cups Baby spinach, fresh
  • 2 cloves Garlic
  • 3 tbsp Parsley
  • 1 Shallot, small
  • 1 Spaghetti squash, Medium-Sized

• Baking & Spices

  • 1 tbsp Flour
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tsp Butter
  • 1 1/2 cup Cashew milk, unsweetened
  • 4 tbsp Parmesan cheese

Found on dishingouthealth.com

Description

Ingredients

• 1 medium-sized spaghetti squash, halved
• 1½ cups shredded rotisserie chicken (you could also boil or cook chicken breasts in the slow cooker)
• 1 tbsp extra virgin olive oil
• 2 tsp butter (I use grass-fed)
• 1 small shallot, minced
• 2 cloves of garlic, minced
• 1 tbsp flour*
• 1½ cup unsweetened cashew milk
• 2 cups fresh baby spinach
• 3 tbsp freshly chopped parsley
• 4 tbsp parmesan cheese - divided
• Sea salt and black pepper to taste

Directions

• Preheat oven to 375 degrees F
• 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.
• While the squash cools, heat 1 tbsp olive oil in a large skillet over medium heat. Once hot, add minced shallot and a pinch of salt and pepper. Saute for ~2-3 minutes, until softened. Next, add butter and garlic and saute until aromatic, ~1 minute.
• 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.
• 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.
• Add shredded chicken and fresh spinach to skillet, stirring frequently until spinach wilts down. Add the squash strands, 2 tbsp parmesan cheese and fresh parsley. Mix until well-combined.
• Fill squash boats with chicken alfredo mixture, dividing evenly amongst each half. Top with remaining parmesan cheese (~1 tbsp 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!

Nutrition