Chicken Alfredo Spaghetti Squash: Lighter Version (Made with Cottage Cheese)
A lighter take on a traditional chicken alfredo spaghetti squash recipe. Using cottage cheese instead of heavy cream and roasted garlic to elevate this dish to the next level. It's creamy, tasty and super healthy! It's actually quite simple to make with just 7 ingredients. {Gluten-Free}
Servings 4 people
Calories 339kcal
Equipment
- 1 saucepan
- 1 blender or food processor
- 2 baking sheets
- 1 Knife
- 1 Cutting Board
Ingredients
- 1 large spaghetti squash
- 1 cup 2% cottage cheese, or higher milkfat
- 4-6 garlic cloves
- 1/4 cup chicken broth, plus more as needed plus, more as needed
- 1/2 cup parmesan cheese add more to thicken sauce
- 1/2-1 cup frozen peas
- 1-1.5 pounds chicken thighs or breasts rotisserie chicken works, too!
- 1 Tbsp. Avocado oil or spray
- 1 tsp Garlic powder, salt, pepper, and Italian seasoning
- 1/2 large onion, minced optiona;l
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the spaghetti squash crosswise and scoop out the seeds and pulp. Spray the inside with avocado oil and season with garlic powder, salt and pepper. Season the chicken with the same spices.
- Place the squash cut-side down on a parchment-lined baking sheet with 2–3 garlic cloves underneath each half. Roast for 30–35 minutes, or until the strands easily pull away with a fork but are still slightly al dente.
- While the squash cooks, prepare the chicken using your preferred method. I like to air fry the chicken while the squash is in the oven.
- Once the squash is done, turn the halves on their sides and let them rest for 10–20 minutes so excess steam can escape.
- Add the cottage cheese, ¼ cup chicken broth and roasted garlic cloves to a blender. Blend until completely smooth.
- If using onion, sauté it in a large skillet over medium heat for 4–5 minutes, or until softened. Reduce the heat to low. If the skillet is very hot, let it cool for a minute before adding the cottage cheese mixture.
- Pour the blended cottage cheese sauce into the skillet. Add the peas and warm gently over low heat for 2–3 minutes, stirring frequently. Do not let the sauce simmer or boil.
- Stir in most of the Parmesan cheese and continue cooking just until the cheese is melted and the sauce is warmed through. Season with salt, pepper, garlic powder and Italian seasoning to taste.
- Use a fork to scrape the spaghetti squash into strands. Add the squash to the skillet and gently toss with the sauce.
- Slice the cooked chicken and add it to the skillet or serve it on top of each bowl. Garnish with the remaining Parmesan cheese.
- If the sauce is too thick, add a small splash of chicken broth. If it is thinner than you prefer, add a little more Parmesan cheese.
Notes
339 calories, 43 grams of protein per serving.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 339 |
| % Daily Value* | |
| Total Fat 12.8g | 16% |
| Saturated Fat 4.9g | 24% |
| Cholesterol 115mg | 38% |
| Sodium 468mg | 20% |
| Total Carbohydrate 12.7g | 5% |
| Dietary Fiber 1.2g | 4% |
| Total Sugars 2.3g | |
| Protein 43.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 197mg | 15% |
| Iron 2mg | 12% |
| Potassium 444mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Nutrition
Calories: 339kcal