High Protein Recipe | Skinny Chicken Alfredo Stuffed Spaghetti Squash

Skinny Chicken Alfredo Stuffed Spaghetti Squash

1 medium-sized spaghetti squash, halved
1½ cups shredded rotisserie chicken
1 Tbsp. extra-virgin olive oil
2 tsp. butter
1 shallot, minced
2 garlic cloves, minced
1 Tbsp. flour
1½ cups milk of choice
2 cups fresh baby spinach

  1. Preheat oven to 375°F.
  2. 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 cut-side down on a baking sheet. Bake for 45 minutes. Remove from oven and allow to cool for 10 minutes before handling. Turn oven broiler to HIGH.
  3. While the squash cools, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add shallot and a pinch of salt and pepper; cook for 2 to 3 minutes, until softened. Add butter and garlic; cook until aromatic, about 1 minute.
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For Full Instruction: dishingouthealth.com

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