Chicken Alfredo Spaghetti Squash Boats (Printable)
Roasted squash boats stuffed with seasoned chicken, creamy Alfredo, and bubbly melted cheese for a satisfying low-carb dinner.
# 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 Hacks:
01 -
- You get all the comfort of Alfredo without the heavy pasta aftermath
- The roasted squash adds a subtle sweetness that plays beautifully with savory garlic cream
- Leftovers reheat surprisingly well for lunch the next day
02 -
- Squash can be surprisingly stubborn to cut raw. Microwave each whole squash for 2-3 minutes first to soften slightly, making it easier and safer to halve.
- Don't overcook the squash initially or the shells won't hold their shape when you refill them. Fork-tender is perfect, mushy is too far.
- The sauce will thicken as it stands off the heat. If it seems too thick after resting, splash in a tablespoon of cream or pasta water to loosen it back up.
03 -
- Save the squash seeds, toss them with oil and salt, and roast them while the squash bakes for a crunchy garnish
- If making ahead, assemble everything through step 7, then refrigerate. Add 5-10 minutes to the final baking time since everything will be cold.