Chicken Alfredo Spaghetti Squash

Spaghetti squash stuffed with chicken, cheese, and alfredo sauce.

This Chicken Alfredo Spaghetti Squash recipe is the ultimate comfort food without all of the guilt! Very easy to make, full of flavor, and a recipe you will come back to time and again.

Course Main Course

Cuisine American

Keyword Chicken Alfredo, Chicken Alfredo Spaghetti Squash, Spaghetti Squash

Prep Time 10

Cook Time 1

Servings servings

Calories 418kcal

Author Samantha Buckner

Ingredients

Spaghetti Squash:

1 medium spaghetti squash, approximately 4-5 pounds
1 tablespoon olive oil

Alfredo Sauce:

2 tablespoons unsalted butter
2 teaspoons cornstarch mixed with 1 tablespoon water
1/2 tablespoon minced garlic, 2-3 cloves
1 cup low-sodium chicken stock
1/4 cup cream cheese, softened at room temperature
1/2 cup parmesan cheese, freshly grated
1 cup plain greek yogurt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
salt and pepper, to taste

Add ins:

2 cups baby spinach, roughly chopped
8 ounces cooked chicken breast, cubed or shredded

Toppings:

1 cup mozzarella cheese, freshly grated
2 tablespoons crumbled cooked bacon

Instructions

To Cook Spaghetti Squash:

Preheat oven to 400 degrees F. Cut the squash in half lengthwise and scoop out the seeds using a large fork or spoon. Discard seeds.
Brush entire inside of each half with olive oil and place flesh side down onto a baking sheet or dish. Bake for 45-55 minutes or until the squash is fork tender.
Time will be dependent on the size of your spaghetti squash. I recommend checking at 40 minutes. The shell should be soft when squeezed lightly.
Remove from oven and allow to cool until safe to touch - 10-15 minutes. Flip each squash over on the baking sheet/dish.
Lower oven temperature to 350 degrees F.

Chicken Alfredo:

While the squash is cooling, place a large skillet over medium heat. Add butter and allow to melt. Add garlic and cook for 30 seconds, or until fragrant.
Pour in chicken stock and cornstarch mix. Whisk until smooth. Allow it to come to a boil, reduce heat to low and simmer.
Add in cream cheese and stir until melted. Add parmesan cheese and stir until sauce is smooth. Add in basil, oregano, and parsley. Stir well.
Stir in the Greek yogurt and continuing stirring until the sauce is smooth and creamy.
Season with salt and pepper, to taste.
Add cooked chicken breast to sauce to warm. Stir in spinach and cook until wilted.

Assembly:

Using a fork, shred the squash into long spaghetti-like strands, pulling it away from the shell a bit.
Evenly distribute the chicken and sauce between the two halves. Top each with 1/2 cup of mozzarella cheese, sprinkle with bacon, and bake for 5-10 minutes, or until the cheese has melted and started to brown.
If you're a fan of those brown bubbles of burnt cheese, turn the broil on high for 1-2 minutes. Keep an eye on it to prevent it from getting too burnt! Will brown quickly!
Remove from oven, garnish with extra parsley and enjoy!

Notes

Spaghetti squash baking time will be dependent on the size/weight. You can use one large (4-5 lb) squash or two small (2-3 lb) squashes.

Depending on the size of your squash and add-ins, you may have more sauce than you do room in the spaghetti boats. Add what you can into each boat and leave the rest in the pan on low to keep warm while the squash bakes. Add remaining sauce to plate when serving.

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