Prep Time: 10 min. Servings: 4
Cook Time: 55 min. Calories: 282
Ingredients
- 1 medium-sized spaghetti squash
- 2 Tbsp. extra-virgin olive oil
- ½ cup chopped shallots
- 3 garlic cloves, minced
- 2 Tbsp. all-purpose flour
- 2 cups 2% reduced-fat milk
- 2 Tbsp. fresh lemon juice
- ¼ cup grated Parmesan cheese
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 2 cups shredded rotisserie chicken
- ½ cup shredded mozzarella cheese
- Finely chopped parsley for garnish
Instructions
- Preheat oven to 400°F.
- Use a large knife to cut the spaghetti squash lengthwise from stem to tail. Lightly coat the flesh with cooking spray, and place cut-side down on a baking sheet. Bake for 30 to 40 minutes, under tender. Let sit until cool enough to handle.
- Meanwhile, heat oil in a large skillet over medium heat. Add shallots and garlic; cook 3 minutes, until soft. Whisk in flour, and cook 2 minutes. Gradually stream in milk, and whisk until smooth. Gently simmer until thickened, about 3 to 4 minutes. Whisk in lemon juice, Parmesan cheese, salt, and pepper. Remove from heat and stir in shredded chicken.
- Scrape out and discard the seeds of the spaghetti squash. Use a fork to scrape out all of the spaghetti-like strands, and stir them into the chicken Alfredo mixture.
- Fill empty squash boats evenly with chicken Alfredo mixture, and sprinkle mozzarella cheese over top. Return to oven and bake for 10 minutes. Set broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots. Remove from oven and garnish with fresh parsley.