Chicken Alfredo Spaghetti Squash (Printable)

Tender squash boats loaded with seasoned chicken and rich Alfredo sauce topped with golden melted cheese for a satisfying lighter comfort dinner.

# What You Need:

→ Spaghetti Squash

01 - 2 medium spaghetti squash (about 1.5-2 lbs each), halved and seeded
02 - 2 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Chicken

04 - 2 boneless, skinless chicken breasts (about 12 oz total)
05 - 1 tbsp olive oil
06 - 1/2 tsp garlic powder
07 - 1/2 tsp Italian seasoning
08 - Salt and pepper, to taste

→ Alfredo Sauce

09 - 2 tbsp unsalted butter
10 - 3 cloves garlic, minced
11 - 1 cup heavy cream
12 - 3/4 cup grated Parmesan cheese
13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 tsp ground nutmeg
15 - Salt and pepper, to taste

→ Topping

16 - 1/2 cup shredded mozzarella cheese
17 - 2 tbsp chopped fresh parsley (optional)

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of the spaghetti squash halves with olive oil. Season with salt and pepper. Place cut side down on the prepared baking sheet and roast for 35-40 minutes, until tender and easily pierced with a fork.
03 - While the squash bakes, season chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper.
04 - Heat a skillet over medium-high heat. Cook the chicken 6-7 minutes per side or until fully cooked (internal temperature 165°F). Remove to a plate, let rest 5 minutes, then dice or shred.
05 - In a medium saucepan, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, mozzarella, and nutmeg. Cook, stirring, until cheeses melt and sauce thickens (about 3-4 minutes). Season with salt and pepper.
06 - When squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands, leaving about 1/4-inch shell intact. Transfer strands to a large bowl.
07 - Add chicken and Alfredo sauce to the bowl. Toss until well combined.
08 - Spoon the mixture back into the squash shells. Sprinkle evenly with mozzarella.
09 - Return boats to the oven (cut side up) and bake 10-12 minutes, until cheese is golden and bubbly.
10 - Garnish with fresh parsley if desired. Serve hot.

# Expert Tips:

01 -
  • You get all the creamy Alfredo satisfaction with way fewer carbs than traditional pasta
  • The squash naturally creates its own serving vessel, which means less cleanup and better presentation
  • Leftovers reheat beautifully and actually taste better the next day
02 -
  • Cutting raw spaghetti squash can be tricky so microwave it for 3 to 4 minutes first to soften slightly
  • Overcooking the squash makes it mushy so check it early and err on the side of al dente
  • The sauce thickens quickly off the heat so remove from heat as soon as the cheese melts
03 -
  • Save the squash seeds and roast them with salt and spices for a crunchy garnish
  • Let the squash cool for 10 minutes before scraping to avoid burning your hands
  • Use a rimmed baking sheet to catch any juices that might escape during roasting

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