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Healthy Chicken Alfredo Spaghetti Squash Boats recipe with creamy sauce and chicken

Chicken Alfredo Spaghetti Squash Boats

A delicious and lighter take on traditional chicken Alfredo, featuring roasted spaghetti squash filled with chicken, Alfredo sauce, and melted mozzarella cheese.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash
  • 2 cups cooked, shredded chicken Use rotisserie chicken for convenience.
  • 1 cup Alfredo sauce Light Alfredo sauce can be used for fewer calories.
  • 1 cup shredded mozzarella cheese Substitute with Parmesan or a mix of cheeses if desired.
  • to taste salt and pepper
  • Chopped parsley for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and remove the seeds.
  3. Place the squash halves cut side down on a baking sheet and roast for about 40-45 minutes, until tender.
Filling
  1. In a mixing bowl, combine the shredded chicken and Alfredo sauce.
  2. Once the squash is cooked, scoop out the flesh to create boats and mix it with the chicken mixture, seasoning with salt and pepper.
  3. Fill each spaghetti squash half with the chicken mixture, then top with mozzarella cheese.
Baking
  1. Return to the oven for an additional 10-15 minutes, until the cheese is melted and bubbly.
  2. Garnish with chopped parsley before serving.

Notes

For variation, add steamed spinach or sautéed mushrooms to the chicken mix. For a lighter option, use a yogurt-based sauce or reduce cheese. Allow cool before serving to make it easier to eat.