Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This low-carb, gluten-free take on fettuccine Alfredo is lower in calories than classic versions, and it provides protein and extra vegetables thanks to a spaghetti-squash base.

Source: EatingWell.com, July 2018


Read the full recipe after the video.

Recipe Summary

30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Place squash halves, cut-side down, in a microwave-safe dish. Add 2 tablespoons water. Microwave on High until the squash is tender, about 10 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.) When cool enough to handle, use a fork to scrape the squash flesh from the shells into a medium bowl. Place the squash shells, cut-side up, on a rimmed baking sheet.

  • Heat oil in a large skillet over medium-high heat. Add chicken, broccoli and salt; cook, stirring, until the chicken is cooked through and the broccoli is tender, about 5 minutes. Add garlic and cook, stirring, for 1 minute.

  • Whisk milk, Parmesan, cornstarch and pepper together in a measuring cup. Add to the pan and cook, stirring, until thickened, 1 to 2 minutes more. Stir in the squash flesh. Fill the squash shells with the chicken mixture. Top with mozzarella. Bake until heated through and cheese has melted, 12 to 15 minutes.

Nutrition Facts

1/2 stuffed squash half
435 calories; protein 33.7g; carbohydrates 27.5g; dietary fiber 4.7g; sugars 9.8g; fat 22.4g; saturated fat 8.5g; cholesterol 86.9mg; vitamin a iu 2351IU; vitamin c 58.7mg; folate 68.8mcg; calcium 385.2mg; iron 1.8mg; magnesium 76.2mg; potassium 859.6mg; sodium 701.6mg; thiamin 0.2mg.

3 1/2 vegetable, 3 lean protein, 1 1/2 fat, 1 1/2 high-fat protein