Chicken and Spinach Spaghetti Squash Alfredo

Nutrition Notes

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
• 1/3 cup shredded part skim mozzarella cheese
• Chopped parsley for garnish (optional)

Preparation

1. 1

   Step 1

   Preheat oven to 400° F., line a baking sheet with foil and spray it with cooking oil.
2. 2

   Step 2

   Cut the spaghetti squash in half lengthwise, scoop out the seeds and season with salt and pepper. Place the squash cut side down on the baking sheet and roast until tender, about 35-45 minutes depending on the size.
3. 3

   Step 3

   Let the squash cool for about 10 minutes before scooping out the strands with a fork.
4. 4

   Step 4

   Combine the spices together in a small bowl. Cut the chicken into bite sized pieces and sprinkle with the spice mixture, salt and pepper.
5. 5

   Step 5

   Add the olive oil to a large skillet and heat it over medium-high heat. Add in the chicken and sauté until it's nearly cooked through. Add in the baby spinach and cook until the spinach wilts and the chicken is thoroughly cooked.
6. 6

   Step 6

   Add the cream cheese, Parmesan cheese and milk to the skillet and stir until a sauce forms. Put the spaghetti squash strands into the skillet along with the Greek yogurt. Toss everything together until it's coated in the sauce.
7. 7

   Step 7

   Top with shredded mozzarella and either cover with a lid until the cheese is melted 2-3 minutes or stick the skillet in the oven and broil for several minutes or until the cheese is melted and lightly browned. Garnish with chopped parsley and serve.

8. Bon appetit!