Name: Chicken Alfredo Spaghetti Squash Boats Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 1 medium spaghetti squash, halved lengthwise, seeds removed; 1 tbsp extra-virgin olive oil (for squash); Kosher salt, to taste; Freshly ground black pepper, to taste; 2 boneless, skinless chicken breasts; 2 tbsp extra-virgin olive oil (for cooking chicken); Kosher salt, to season chicken; Freshly ground black pepper, to season chicken; 1 tbsp extra-virgin olive oil (for sauce); 3 cloves garlic, finely chopped; 1 1/2 cups whole milk; 3/4 cup low-sodium chicken broth; 1 cup heavy cream; 3/4 cup finely grated Parmesan cheese; Pinch of crushed red pepper flakes; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 cup shredded mozzarella cheese; Chopped fresh parsley, for serving

Introduction

Chicken Alfredo Spaghetti Squash is a delightful low-carb twist on the classic creamy pasta dish. Tender roasted spaghetti squash strands are tossed with juicy chicken and a rich Alfredo sauce, then baked until bubbly and topped with melted mozzarella. It’s a comforting meal that’s both satisfying and nutritious.

Two halves of roasted spaghetti squash act as the base, their yellow-orange shells with slightly browned edges. Inside each shell, there is a layer of stringy pale yellow spaghetti squash flesh mixed with some seasoning. On top, white melted cheese with browned spots covers it evenly, along with golden-brown grilled chicken chunks. Small green parsley leaves are scattered on the cheesy surface. A silver fork is placed inside one of the halves, resting on the squash strands. The dish is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium spaghetti squash, halved lengthwise, seeds removed

4 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

2 boneless, skinless chicken breasts

3 cloves garlic, finely chopped

1 1/2 cups whole milk

3/4 cup low-sodium chicken broth

1 cup heavy cream

3/4 cup finely grated Parmesan

Pinch of crushed red pepper flakes

1 cup shredded mozzarella

Chopped fresh parsley, for serving

Instructions

Step 1: Preheat the oven to 400°F. Drizzle the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with salt and black pepper. Place the squash halves cut side down on a large baking sheet.

Step 2: Roast the squash until tender, about 30 to 35 minutes. Let it cool slightly. Using a fork, scrape the strands of squash into a large bowl. Reserve the squash shells and keep the oven on.

Step 3: Season the chicken breasts with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until golden and cooked through, about 8 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into bite-sized pieces.

Step 4: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Pour in the milk and chicken broth and bring to a simmer. Stir in the heavy cream, Parmesan, and crushed red pepper flakes. Season with salt and black pepper. Let simmer, stirring occasionally, until the sauce thickens, about 15 minutes.

Step 5: Add the cooked chicken and Alfredo sauce to the bowl with spaghetti squash strands, tossing gently to combine. Divide the mixture evenly between the reserved squash halves. Sprinkle shredded mozzarella on top.

Step 6: Bake the stuffed squash boats in the oven until warmed through and the cheese has melted, about 15 minutes.

Step 7: Arrange the squash halves on a serving platter and garnish with chopped fresh parsley before serving.

Tips & Variations

For extra flavor, add sautéed mushrooms or spinach to the Alfredo sauce.

Substitute chicken with shrimp or cooked Italian sausage for a different protein.

Use half-and-half instead of heavy cream for a lighter sauce, but the sauce may be less thick.

To speed up the cooking process, microwave the spaghetti squash halves for 8-10 minutes before roasting.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the squash and Alfredo sauce up to a day in advance. Store them separately and assemble the dish before baking to keep the squash from becoming soggy.

Is spaghetti squash a good low-carb alternative to pasta?

Absolutely. Spaghetti squash provides a similar texture to pasta strands but with fewer carbs and calories, making it a great option for those looking to reduce carbohydrate intake.