Chicken Alfredo Spaghetti Squash Boats (Printable View)

Roasted spaghetti squash stuffed with seasoned chicken and homemade creamy Alfredo sauce, topped with melted mozzarella for a satisfying meal.

# Ingredient List:

→ 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

# How to Prepare:

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, reaching an internal temperature of 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 Suggestions:

01 -
  • You get all the creamy, comforting Alfredo satisfaction without the heavy pasta crash afterward
  • The roasted squash adds a subtle sweetness that plays perfectly with the rich sauce
  • These impressive looking boats somehow feel fancy enough for company but are simple enough for Tuesday dinner
02 -
  • Let the squash cool just enough to handle before scraping, but dont wait too long or it gets difficult to work with
  • The sauce will thicken as it stands, so if it seems too thin, give it another minute or two
  • Leaving that quarter inch shell intact when scraping gives you a sturdy boat that holds everything together beautifully
03 -
  • Season each component as you go, not just at the end, for layers of flavor
  • Use a box grater for the Parmesan instead of pre grated for better melting
  • If the squash seems watery after roasting, let it sit in the shells for a few minutes before scraping

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