This Chicken Alfredo Spaghetti Squash is an amazing recipe to enjoy this lovely vegetable. Tender chunks of chicken are partnered with creamy squash to make a heavenly low-carb meal.
An interesting article to read is What is Spaghetti Squash? It will inform you all about this great vegetable, what it tastes like and how to cook it in various ways. Another great article is What is Opo Squash?
Why I Love This Recipe
- Easy to make
- Low-carb recipe
- Great use of squash
- Cheesy and decadent, the whole family will like this
- Served right in the squash!
Helpful Items For This Recipe
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7.5 Inch High Carbon Stainless Steel Sharp Kitchen Knife
Boos Block Chop-N-Slice Reversible Wood Cutting Board, 20″x15″x1.25″, Maple
Spaghetti Squash Boat Ingredients
Recipe Ingredients
Squash
Spaghetti Squash – small to medium, halved and seeded. To learn more visit our post on What is Spaghetti Squash?
Olive oil – Use a good quality EVOO.
Salt and pepper – The usual culprits! I use Kosher salt and freshly ground pepper.
Sauce
Butter – I almost always use salted butter.
Garlic, minced – I like to use fresh garlic as much as possible, but jarred minced garlic works well in a pinch, too.
All-purpose flour – This is used to thicken the sauce.
Whole milk – This gives the sauce a creamy texture without the use of cream.
Salt and pepper – I use Kosher salt and freshly ground pepper.
Freshly shredded parmesan cheese – Shred the cheese yourself as bagged won’t melt as well.
Shredded and cooked chicken – Great use for leftover chicken.
Mozzarella cheese – Again, grate this yourself for the best melting.
Chopped parsley, for garnish – It is nice to add some green and freshness to the squash.
How to Make Spaghetti Squash Alfredo
Wash and dry the squash. Simply stand it up and cut it in half. If this is intimidating, then cut the top and bottom off the squash. It will stand up better. Always bake skin side down after seasoning.
Preheat the oven to 400F, line a baking sheet with foil, and spray with cooking spray.
Drizzle olive oil over the 2 halves of squash and lightly season with salt and pepper.
Place the open side down on the prepared baking sheet and bake until fork tender, about 35-45 minutes.
Remove from the oven and let cool for 15-20 minutes.
Change the oven temperature to 350F.
In a large saucepan, melt the butter over medium heat. Add the garlic and flour and whisk continuously for 2 minutes. Slowly pour in the milk while whisking. Reduce the heat to medium-low and add the salt and pepper. Bring to a simmer and cook until thickened. Add the parmesan cheese and whisk until melted.
Remove the flesh of the spaghetti squash and use a fork to help separate them into strands. Add the squash to the sauce along with the shredded chicken and toss to combine.
Add the mixture back into the spaghetti squash shells, top with the mozzarella cheese, and place back on the baking sheet. Bake for about 10 minutes, and then turn the broiler on high. Watch carefully, and only broil until the cheese is melted and a few spots are brown, about 90 seconds.
Remove from the oven and garnish with parsley, if desired.
Recipe Pro Tips!
Storage
You can store leftovers in the fridge in the squash itself wrapped in plastic wrap or transfer them into an airtight container. This keeps for about 4 days.
Reheat in the microwave.
Alternative Serving
If you don’t want to heat the finished product in the squash shells, you can also transfer the mixture to a 9×13 baking dish and melt the cheese this way.
Making the Dish Vegetarian
You can make this vegetarian by simply skipping the chicken.
To add more vegetables, you can add chopped and cooked broccoli or spinach in place of or in addition to the chicken.
Make Ahead
To make ahead, follow the directions all the way to filling the boats before adding the cheese on top. Cover with plastic wrap and refrigerate up to 2 days before baking. Bake in a 350 oven until hot, about 30 minutes. Sprinkle the cheese on top and broil until the cheese is melted.
LOVE SQUASH AND WANT MORE RECIPES?
We love this versatile vegetable and enjoy squash in so many ways. Here are a few of our favorites.
Chicken Alfredo Spaghetti Squash Recipe
Ingredients
Squash-
- 1 small-medium spaghetti squash halved and seeded
- 1 tablespoon olive oil
- Salt and pepper
Sauce-
- 2 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons flour
- 1 ½ cups whole milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup freshly shredded parmesan cheese
- 1 cup shredded and cooked chicken
- ½ cup mozzarella cheese
- Chopped parsley for garnish
Instructions
- Preheat the oven to 400, line a baking sheet with foil and spray with cooking spray.
- Drizzle olive oil over the 2 halves of squash and lightly season with salt and pepper.
- Place open side down on the prepared baking sheet and bake until fork tender, about 35-45 minutes.
- Remove from the oven and let cool for 15-20 minutes.
- Decrease the oven temperature to 350.
- In a large saucepan, melt the butter over medium heat. Add the garlic and flour and whisk continuously for 2 minutes. Slowly pour in the milk while whisking. Reduce the heat to medium-low and add the salt and pepper. Bring to a simmer and cook until thickened. Add the parmesan cheese and whisk until melted.
- Remove the flesh of the spaghetti squash and use a fork to help separate them into strands. Add the squash to the sauce along with the shredded chicken and toss to combine. Add the mixture back into the shells of the spaghetti squash, top with the mozzarella cheese, and place back on the baking sheet. Bake for about 10 minutes, and then turn the broiler on high. Watch carefully, and only broil until the cheese is melted and a few spots are brown, about 90 seconds.
- Remove from the oven and garnish with parsley, if desired.
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