Chicken Alfredo Spaghetti Squash Boats (Printable)
Roasted squash shells filled with seasoned chicken and homemade creamy Alfredo sauce, topped with golden melted cheese for a satisfying comfort meal.
# What you need:
→ Spaghetti Squash
01 - 2 medium spaghetti squash (about 1.5–2 lbs each), halved and seeded
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
→ Chicken
04 - 2 boneless, skinless chicken breasts (about 12 oz total)
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon Italian seasoning
08 - Salt and pepper, to taste
→ Alfredo Sauce
09 - 2 tablespoons 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 teaspoon ground nutmeg
15 - Salt and pepper, to taste
→ Topping
16 - 1/2 cup shredded mozzarella cheese
17 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush cut sides of spaghetti squash halves with olive oil. Season with salt and pepper. Place cut side down on baking sheet and roast 35–40 minutes until tender and easily pierced with fork.
03 - Season chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper.
04 - Heat skillet over medium-high heat. Cook chicken 6–7 minutes per side until fully cooked (internal temperature 165°F). Remove to plate, let rest 5 minutes, then dice or shred.
05 - Melt butter in saucepan over medium heat. Add garlic and sauté 1 minute until fragrant. Pour in heavy cream and bring to 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 fork to scrape flesh into spaghetti-like strands, leaving about 1/4-inch shell intact. Transfer strands to large bowl.
07 - Add chicken and Alfredo sauce to bowl with squash strands. Toss until well combined.
08 - Spoon mixture back into squash shells. Sprinkle evenly with mozzarella cheese.
09 - Return boats to 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 Tips:
01 -
- The creamy Alfredo sauce clings to every strand of squash just like pasta but without that post dinner carb slump
- Each boat feels like a personal portion of heaven straight from the oven
02 -
- Let the squash cool slightly before scraping or you will burn your fingers like I did the first time
- The sauce thickens as it stands so do not overcook it or it will break
03 -
- Cut the squash carefully they can be slippery and tough to slice through
- Grate your own Parmesan instead of buying pre grated for a smoother sauce