Skinny Chicken Alfredo Stuffed Spaghetti Squash

Introduction

If you’re looking for a healthy and delicious meal that’s also easy to prepare, look no further than Skinny Chicken Alfredo Stuffed Spaghetti Squash. This dish combines the rich flavors of chicken alfredo with the lightness of spaghetti squash, creating a satisfying and guilt-free meal that the whole family will love.

Health Benefits of Spaghetti Squash

Spaghetti squash is not only low in calories but also packed with essential nutrients. It’s an excellent source of vitamins A and C, as well as fiber, which aids in digestion and helps you feel full for longer periods. Additionally, spaghetti squash is naturally gluten-free, making it a perfect choice for those with dietary restrictions.

Overview of Skinny Chicken Alfredo Recipe

Ingredients Needed

To make Skinny Chicken Alfredo Stuffed Spaghetti Squash, you’ll need the following ingredients:

• Spaghetti squash
• Chicken breast
• Olive oil
• Garlic
• Low-fat cream cheese
• Parmesan cheese
• Fresh parsley
• Salt and pepper to taste

Step-by-Step Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Brush the cut sides of the squash with olive oil and season with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 30-40 minutes, or until tender.
5. While the squash is roasting, cook the chicken breast in a skillet over medium heat until cooked through. Once cooked, shred the chicken using two forks.
6. In the same skillet, add minced garlic and cook until fragrant.
7. Reduce the heat to low and add low-fat cream cheese, parmesan cheese, and shredded chicken to the skillet. Stir until the cheeses are melted and the mixture is smooth.
8. Remove the spaghetti squash from the oven and use a fork to scrape the flesh into strands.
9. Combine the spaghetti squash strands with the chicken alfredo mixture and toss until evenly coated.
10. Divide the mixture evenly between the spaghetti squash halves and sprinkle with fresh parsley for garnish.

Nutritional Value of Skinny Chicken Alfredo Stuffed Spaghetti Squash

One serving of Skinny Chicken Alfredo Stuffed Spaghetti Squash provides approximately 300 calories, with a balance of carbohydrates, protein, and healthy fats. It’s a nutritious meal option that won’t derail your diet goals.

Tips for Making Skinny Chicken Alfredo Stuffed Spaghetti Squash

• Be sure to season the spaghetti squash with salt and pepper before roasting to enhance its flavor.
• For added protein, you can also incorporate cooked shrimp or tofu into the chicken alfredo mixture.
• To make this dish even lighter, use reduced-fat or fat-free cream cheese and skip the parmesan cheese.

Variations and Substitutions

Feel free to customize this recipe to suit your taste preferences. You can:

• Add vegetables such as spinach, mushrooms, or cherry tomatoes for extra nutrition and flavor.
• Substitute the chicken breast with cooked turkey or lean ground turkey for a different twist.
• Use different cheeses such as mozzarella or cheddar for a unique flavor profile.

Serving Suggestions

Serve Skinny Chicken Alfredo Stuffed Spaghetti Squash with a side salad or steamed vegetables for a complete and balanced meal. It’s also delicious on its own as a satisfying main course.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or warm in a preheated oven at 350°F (175°C) for 10-15 minutes.

Frequently Asked Questions (FAQs)

1. What is spaghetti squash? Spaghetti squash is a type of winter squash known for its stringy flesh that resembles spaghetti noodles when cooked.
2. Can I use a different protein instead of chicken? Yes, you can substitute the chicken with cooked shrimp, turkey, or tofu to suit your dietary preferences.
3. Is this recipe suitable for vegetarians? While this specific recipe includes chicken, you can easily make it vegetarian by omitting the chicken and adding more vegetables or plant-based protein alternatives.
4. How can I make this dish gluten-free? This dish is naturally gluten-free as long as you ensure that the ingredients you use, such as the cream cheese and seasonings, are certified gluten-free.
5. Can I freeze leftovers? Yes, you can freeze leftover Skinny Chicken Alfredo Stuffed Spaghetti Squash for up to 3 months. Simply place individual portions in freezer-safe containers or bags, making sure to remove as much air as possible before sealing.

In conclusion, Skinny Chicken Alfredo Stuffed Spaghetti Squash is a flavorful and nutritious dish that’s perfect for any occasion. With its simple ingredients and easy preparation, it’s sure to become a staple in your meal rotation.

Source: dishingouthealth.com

Yield: 6

Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo

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Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo is a comforting and flavorful dish that brings together tender chicken meatballs simmered in a rich garlic butter sauce, served with creamy orzo pasta. This recipe is perfect for busy weeknights or relaxed weekends when you want a delicious meal without spending hours in the kitchen. The slow cooker does most of the work, ensuring the meatballs are juicy and flavorful, while the orzo cooks to creamy perfection on the stovetop. Let's dive into this mouthwatering recipe.

Prep Time 20 minutes

Cook Time 4 hours

Ingredients

• 1 1/2 pounds ground chicken, pork, or turkey
• 3 tablespoons Italian seasoning
• 1 tablespoon dijon mustard
• 1 cup grated parmesan cheese
• kosher salt and black pepper
• 1 onion, quartered
• 1 head garlic, top trimmed off to reveal the cloves
• 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 6 tablespoons salted butter
• 1 sprig rosemary
• 2 cups dry orzo pasta
• 2 cups fresh baby spinach
• 1/2 cup chopped sun-dried tomatoes
• 1/2 cup heavy cream or canned full fat coconut milk

Instructions

Slow Cooker

1. Add the chicken, Italian seasoning, dijon, and 1/2 cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Add olive oil and place the meatballs in the bowl of your crockpot.

2. Pour over the wine and 1/2 cup water. Add the onion and garlic. Cover and cook on low for 3-4 hours or on high for 1-2 hours.2. Preheat the broiler to high. Remove the meatballs and garlic from the slow cooker and place on a baking sheet.

3. Crank the heat on the slow cooker to high. Stir in the orzo, and 1 cup water. Cover and cook 20-30 minutes, or until the orzo is al dente. If the orzo needs more liquid, add additional water. Stir in the spinach, sun-dried tomatoes, cream, and 1/2 cup parmesan.

4. Arrange the butter and the rosemary around the meatballs and garlic, then broil 1-3 minutes, until crisp. Peel away the garlic skin, then chop and mix with the butter and rosemary on the sheet pan. Toss the meatballs in the butter.

5. Serve the meatballs over the orzo.

Instant Pot

1. Add the chicken, Italian seasoning, dijon, and 1/2 cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

2. Set the instant pot to sauté. Add olive oil, then add the meatballs to the instant pot and sear until browned, about 5 minutes, Pour in the wine and 1/2 cup water. Add 1 chopped onion. Cook 5 minutes, then add the butter, garlic and rosemary. Let the butter butter, another 2-3 minutes. Cover and cook on high pressure for 6 minutes.

3. Once done cooking, release the steam. Set the Instant pot to sauté. Remove the garlic. Stir in the orzo and 1 cup water. Cook 6-8 minutes, until the orzo is al dente. Stir in the spinach, tomatoes, cream, and parmesan.

4. Serve the meatballs over the orzo.

Stove-Top

1. Add the chicken, Italian seasoning, dijon, and 1/2 cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

2. Heat a large skillet over medium-high heat. Add olive oil, then add the meatballs and sear until browned, about 5 minutes. Add 1 chopped onion. Cook 5 minutes, then add the butter, garlic and rosemary. Let the butter butter, another 2-3 minutes.

3. Reduce the heat to medium. Pour in the wine. Stir in the orzo and 1 1/2 cups water. Cook, stirring often, another 6-8 minutes, until the orzo is al dente. Stir in the spinach, tomatoes, cream, and 1/2 cup parmesan.

4. Serve the chicken over the orzo. Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 850