Chicken Alfredo Spaghetti Squash Boats (Printable)
Roasted squash boats stuffed with seasoned chicken and rich Alfredo sauce topped with bubbly mozzarella cheese.
# 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 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 (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. 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 Advice:
01 -
- The way the creamy Alfredo sauce clings to those tender squash strands feels incredibly indulgent while somehow being lighter than traditional pasta
- You get all the satisfaction of chicken Alfredo but can actually feel good about eating seconds
02 -
- Squash sizes vary wildly. If yours are smaller than expected, you may have extra filling. It's delicious over rice or just eaten straight from the bowl with a spoon.
- The sauce will seem too thin when you first make it. It thickens as it cools slightly and continues to thicken when baked with the squash.
03 -
- Cut the squash crosswise instead of lengthwise for shorter strands that are easier to eat and hold sauce better.
- Room temperature cream incorporates more smoothly than cold cream, which can cause the sauce to break.