Chicken Alfredo Spaghetti Squash Boats

Trade in the pasta for spaghetti squash noodles and you’ve got yourself a quick and easy dinner! Ready in an hour with very little prep time.

Bonus points: no need for Tupperware for the leftovers! Just wrap up the boats in the foil used for baking, place in the fridge and when you’re ready for more, unwrap the top and place in the oven at 350°F for 10-15 minutes.

Why swap the pasta for spaghetti squash?

I’ll be the first one to say, I’m all about the pasta life! Butttt, if you’re look for something a little more nutrient-dense, give this yellow squash a try. Now, I’m not hear to say that this is spaghetti’s equal. However, it does provide us with an alternative that is high in fiber, and packed full of vitamins, minerals, and antioxidants.

How to cook spaghetti squash

There are 10+ different methods of cooking a spaghetti squash, but I’ve found this way to be the easiest:

1. Once you’ve rinsed off your squash (I always rinse my produce off before cooking with it, even if I already did when I brought it home from the market), take a fork and poke about 10 times throughout the squash. These don’t need to be gauging holes, just enough to let out some steam.
2. Microwave the spaghetti squash on high for about 5 minutes to let it soften up.
3. Cut the squash in half lengthwise and remove the seeds.
4. Brush the insides with olive oil and sprinkle with salt and pepper.
5. Place face down on a lined cookie sheet and roast at 350°F for 45-50 minutes. The spaghetti squash should be soft and tender, and the “spaghetti” should be easily pulled away from the skin with a fork.

Chicken Alfredo Spaghetti Squash

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Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Main Course

Ingredients

  

• 1 medium spaghetti squash
• 2 chicken breasts, shredded
• 2 Tbsp olive oil
• 15 oz Alfredo sauce (I used roasted red pepper)
• 1/4 cup parmesan cheese, grated
• 1/2 cup mozzarella cheese, shredded
• Salt and pepper to taste

Instructions

 

• Preheat oven to 375°F. Line a baking dish/cookie sheet with foil.
• Cut spaghetti squash in half lengthwise taste (you may need to microwave spaghetti squash for 5 minutes to ease cutting). Scoop out all seeds and coat the inside with olive oil, salt and pepper to. Arrange the boats cut side down in the baking dish and cook for 50 minutes, or until boats are soft and insides are easily shredded.
  
• While the boats are cooking, cut two chicken breasts in half. Bring 4 quarts water to boil and add chicken, boiling for 20 minutes or until chicken is cooked thoroughly.
• Using a Kitchenaid with paddle attachment or a fork, shred chicken.
• In a large bowl, mix shredded chicken, alfredo sauce, parmesan cheese, and salt and pepper to taste. Set aside.
• When the spaghetti squash boats are done, let cool for 5 minutes. Using a fork, shred the inside away from the skin to form “noodles”, being careful not to tear any holes in the skin.
  
• Turn the oven to a low broil. Divide the chicken and alfredo sauce mixture between the two spaghetti squash boats. Sprinkle with mozzarella cheese. Broil for 5-10 minutes. Be sure to watch carefully, as the cheese will burn easily at a broil.
  
• Scoop and serve immediately.
  

Notes

*Garnish with red pepper flakes or chopped parsley for added heat and flavor.

Keyword casserole recipe, chicken alfredo, spaghetti squash