Chicken Alfredo Stuffed Spaghetti Squash
A comforting and lighter twist on traditional chicken Alfredo, this dish uses spaghetti squash for a filling meal that looks fancy yet is easy to prepare.
Ingredients
Main Ingredients
- 2 medium Spaghetti squash Or 1 large, cut into four boats
- 2 to 3 cups Cooked chicken, shredded or chopped Rotisserie works great
- 2 tablespoons Butter
- 2 to 4 cloves Garlic, minced (or 1 teaspoon garlic powder in a pinch)
- 3/4 cup Heavy cream or half and half Use what fits your goals
- 3/4 cup Parmesan cheese, finely grated
- 1 cup Mozzarella, shredded Optional but highly recommended
- Salt and black pepper To taste
- 1 teaspoon Italian seasoning
- Fresh parsley or basil for topping Optional
- Optional add ins: spinach, broccoli, sautéed mushrooms, red pepper flakes
Instructions
Preparation
- Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Rub the cut sides with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for about 35 to 45 minutes, depending on size.
- Once tender, let it cool for a few minutes, then scrape the inside with a fork to make spaghetti-like strands.
Make the Sauce
- In a skillet over medium heat, melt butter and add minced garlic, cooking for about 30 seconds.
- Pour in the cream or half and half, then stir in Parmesan, Italian seasoning, salt, and pepper until smooth and creamy.
- If the sauce gets too thick, add a splash more cream or chicken broth.
Combine and Stuff
- Add cooked chicken into the sauce and any optional veggies if desired.
- Scoop some of the spaghetti squash strands into the skillet and mix gently, being careful not to overmix, then spoon the mixture back into each squash boat.
Bake
- Top each boat with mozzarella and a little extra Parmesan.
- Return to the oven for 10 to 15 minutes until the cheese is melted and the tops are golden.
- Sprinkle with parsley before serving.
Notes
This dish is customizable by adding your favorite vegetables. It's also perfect for using up leftover chicken and pairs well with a simple salad or roasted veggies.