Chicken Alfredo Spaghetti Squash Boats (Printable Version)
Tender spaghetti squash filled with chicken, creamy Alfredo sauce, and melted cheese for a lighter comfort food.
# What You'll 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 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 squash bakes, season chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper.
04 - Heat a skillet over medium-high heat. Cook chicken 6-7 minutes per side 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 with squash strands. 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 comfort of fettuccine Alfredo without the post-meal carb coma that has you reaching for sweatpants at 8pm
- The squash shells become perfectly adorable serving vessels that make everyone feel like they're eating something fancy and intentional
02 -
- Letting the chicken rest for those full 5 minutes before cutting makes the difference between juicy tender meat and dry disappointing chunks
- The sauce will seem thin at first but thickens beautifully as it cools slightly and coats the squash strands
03 -
- Use a rotisserie chicken to cut prep time in half on busy weeknights
- Grate your own Parmesan from a wedge for the smoothest, most luxurious sauce texture